Slow Cooker Chicken Stew
In this recipe
Tegel Free Range Fresh Chicken Skinless Thighs
Ingredients
- 8 Tegel Free Range Fresh Chicken Skinless Thighs
- ¼ cup flour
- 4 shallots peeled and cut into quarters
- 3 cloves garlic, finely diced
- 2 whole carrot, chopped
- 200g swiss brown or baby portabellos mushrooms
- 2 Tbsp tomato paste
- 1 Tbsp white wine vinegar
- 1 tin tin of crushed tomato
- 2 cups chicken stock
- 1 handful fresh herbs to serve
Method
- Season the chicken thighs generously with salt & pepper and dust lightly with flour. Sear them in a hot pan until browned all over and set aside on a plate.
- Add the carrots, shallots, mushrooms & garlic to the pan and sauté until starting to caramelise. Add the tomato paste and cook for an extra 5 min. Add the white wine vinegar to deglaze the pan before adding the tomatoes and stock. Bring to a simmer and cook until slightly thickened.
- Carefully pour the tomato mixture into your slow cooker. Place the chicken thighs on top, nestling them into the sauce and pouring oven any juices from the resting plate. Top with a few thyme stems.
- Turn the slow cooker on for 3 hours on high or 6 hours on low.
- Before serving, if you prefer a thicker sauce, remove the chicken thighs and pour the sauce into a saucepan and simmer until you reach your desired consistency.
- Serve with a sprinkle of fresh thyme leaves and a side of herby mash.
