This is a tasty stew that is relatively healthy. It is done in the slow cooker so it is also fairly low effort.
Ingredients
- 1 whole medium onion, chopped
- 2 whole diced carrots
- 3/4 cup oil-packed sun-dried tomatoes, rinsed and chopped
- 2 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 teaspoon herbes de Provence
- 2 cup chicken broth
- 14 ounces can chickpeas, rinsed
- 2 tablespoon instant tapioca
- 2 pounds chicken thighs
- 1 to taste salt and pepper
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup minced parsley or basil
Directions
- 1Microwave onions, tomatoes, garlic, oil and herbes de Provence until softened, about 5 minutes
- 2transfer to slow cooker and add chickpeas and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until tender, 4-5 hours on low.
- 3Remove chicken to a plate and let cool for a few minutes. Remove bones and skin and shred. Return chicken to slow cooker.
- 4Add olives and parsley and let sit a few minutes until hot. Add extra broth to adjust consistency as necessary. Season with salt and pepper to taste.
Estimated Time
Preparation: 15 minutes
Cooking: 4 hours 30 minutes
Original Recipe Source:
https://seetula.com/chicken-stew-provencal/