Simple, saucy and satisfying, this slow-cooker chicken stew from Canadian Living's Annabelle Waugh is even nicer over rice or pasta.

Ingredients

4 cups chopped tomatoes
1 jar (340ml) roasted red peppers
3 tablespoons tomato paste
1.35 kg boneless skinless chicken thighs, halved
85 g pancetta, cubed
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon smoked paprika
1/2 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup chopped fresh parlsey

Preparation

1. In a food processor, purée together tomatoes, roasted red peppers and tomato paste until smooth. Pour into slow cooker.
2. Stir in chicken, pancetta, onion, garlic, paprika and salt.
3. Cover and cook on low until juices run clear when chicken is pierced, 6 to 8 hours.
4. Whisk flour with 2 tablespoons of water until smooth and stir into slow cooker.
5. Cover and cook on high until slightly thickened, 15 to 20 minutes.
6. Stir in parsley.

More slow-cooker recipes:
Sticky Toffee Pudding
Ricardo’s Osso Buco
Cocoa-Rubbed Pulled Pork

Serving Size: 4-6