Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup white wine
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 cups sliced potatoes
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup sliced green bell pepper
- 1 cup sliced red bell pepper
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, and black pepper. Add the chicken pieces and toss to coat.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3. Transfer the chicken to the slow cooker.
4. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
5. Add the chicken broth, white wine, diced tomatoes, thyme, oregano, smoked paprika, salt, and black pepper. Stir to combine.
6. Pour the mixture over the chicken in the slow cooker.
7. Add the potatoes, carrots, celery, green bell pepper, and red bell pepper to the slow cooker. Stir to combine.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender and the chicken is cooked through.
9. Stir in the chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 28g
Protein: 30g
Sodium: 820mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Potatoes, carrots, celery, green bell pepper, and red bell pepper can be substituted with any vegetables of your choice.
Variations:
- Add 1 cup of frozen peas or corn to the slow cooker during the last hour of cooking.
- Add 1 cup of cooked rice or quinoa to the slow cooker before serving.
- Use beef broth and beef instead of chicken for a beef stew.
Tips and tricks:
- To save time, brown the chicken and sauté the onion and garlic the night before and refrigerate until ready to use.
- For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker during the last hour of cooking.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in a large bowl with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker during the last hour of cooking.
- If the stew is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Barberton chicken is a style of fried chicken that originated in Barberton, Ohio in the 1930s. This slow-cooked chicken stew is a twist on the classic Barberton chicken.
Flavor profiles:
This slow-cooked chicken stew is savory and slightly smoky from the smoked paprika. The vegetables add a sweetness and earthiness to the dish.
Serving suggestions:
Serve this slow-cooked chicken stew as a comforting and hearty meal on a cold day.
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