Weeknight Chicken Stew in the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 3 |
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I decided to dig out my old crock pot again and was looking for chicken recipes. I didn't find one that I was looking for so I tried to put this together myself! I put the chicken from the freezer to the fridge the night before. It was partially defrosted the next morning just the way I wanted it. I came home from work with my dinner waiting for me! Ingredients:
6 skinless chicken thighs |
10 ounces chicken broth |
1 medium onion, diced |
3 garlic cloves |
3 tablespoons tomato paste |
1 cup frozen peas |
1 -2 potato, diced |
1 tablespoon parsley |
1/2 teaspoon oregano |
1 tablespoon chicken bouillon |
2 bay leaves |
salt and pepper |
Directions:
1. Prepare ingredients the night before. Dice the onions and potatoes. Take thighs out of freezer and put in fridge.
2. The thighs should be partially defrosted by the morning.
3. Mix chicken broth, tomato paste, parsley, oregano, and chicken bouillon together.
4. Put thighs in the bottom of the crock pot and pour liquid mixture over the thighs.
5. Add remaining ingredients to the crock pot. Cook on low for 8-9 hours. Serve with rice.
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