• Stewed Chicken Thighs Recipe

    Stewed Chicken Thighs are a great make-ahead dinner!

    Stewed Chicken Thighs | stupideasypaleo.com

    The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe from her amazing blog, and it turns out, I had all the spices on hand anyway!

    The Ras el Hanout gives this dish a smoky, amazing flavor but honestly, it would taste pretty darn good with regular old garlic, salt and pepper! Of course, this dish is done in the slow cooker, but you could use a Dutch oven and cut the cooking time down.

    Stewed Chicken Thighs Recipe

    Prep Time 20 mins
    Cook Time 6 hours
    Total Time 6 hrs 20 mins
    Serves Serves 4 to 6

    Ingredients

    • 2-1/2 lb boneless, skinless chicken thighs (trimmed of visible fat)
    • 6 cloves garlic, chopped finely
    • 3 red bell peppers, seeded and sliced
    • 1 green bell pepper, seeded and sliced
    • 1 large yellow onion, seeded and sliced
    • 3 Roma tomatoes, seeded and diced
    • 2 jalapeño peppers, seeded and chopped finely*
    • 3 tbsp Ras el Hanout spice mixture
    • 1 tbsp tomato paste
    • 1-15 oz. can fire-roasted diced tomatoes

    Directions

    1. Add half the veggies to the crock pot. Sprinkle with 1 tablespoon Ras el Hanout.
    2. Layer the chicken thighs in the middle. Sprinkle with another 1 tabslepoon of the spices and the tomato paste.
    3. Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.
    4. Set to low for 5-6 hours. Before removing from pot, break up chicken thighs with a fork until it is shredded.

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    This would be great served over cauliflower rice, roasted sweet potato, butternut squash or just plain in a bowl, topped with ripe avocado.

    Stewed Chicken Thighs | stupideasypaleo.com

    What’s your favorite slow cooker recipe?

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    14 thoughts on “Stewed Chicken Thighs Recipe

    1. I just made this for dinner – holy yum!!!! I left out the jalapeños, since I’m a spice wimp,and threw in a handful of organic raisins since I like the sweet-spice contrast. So good, and so easy! This is going into my regular rotation, thank you!

    2. If you want to do this in the Dutch oven, how would you recommend doing that? On the stove top of in the oven and if the latter, what temp/how long??

      1. Hi Carl,

        A general rule of thumb for Dutch ovens is a pretty low oven temp (300-325F) and then you’d want to cook for maybe 2-3 hours depending on how much meat is in there.

      1. The tomatoes provide a bunch of liquid, and chicken is high in moisture content anyway. If you add extra liquid it will be like soup.

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