Slow Cooker Spanish Chicken Stew

• Gluten free

• Meat

  • 8 Chicken thighs (600g/1.3 lbs, small

• Produce

  • 1 lb Baby potatoes
  • 2 Carrots
  • 2 Celery stalks
  • 1 cup Peas, frozen
  • 1/2 Red onion
  • 1 19 oz can Tomatoes

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 2 tsp Paprika, smoked
  • 1 300 mL jar Red peppers, roasted
  • 1 pinch Saffron threads
  • 1/2 tsp Salt

Found on sweetpeasandsaffron.com

Ingredients

• 1 lb baby potatoes, halved (roughly 3.5 cups)
• 8 small chicken thighs (600g/1.3 lbs)
• 2 carrots, sliced
• 2 celery stalks, sliced
• 300 mL jar of roasted red peppers, drained and rinsed, cut into small pieces (about 1.5 cups)
• ½ a red onion, diced
• 19 oz can of diced tomatoes (including liquids), or sub 2 medium tomatoes, chopped
• 2 cups chicken stock
• 2 teaspoons smoked paprika
• a pinch of saffron threads
• ½ teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 cup frozen peas

Directions

• In the base of a slow cooker combine all ingredients except the balsamic vinegar and peas.
• Cook on low for 6 hours or high for 4 hours.
• Stir in the balsamic vinegar and peas, cover and cook for 5 minutes before serving.

Nutrition