Smoky Slow Cooker Roasted Pepper Chicken
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
- In a food processor, purée together tomatoes, roasted red peppers and tomato paste until smooth. Pour into slow cooker.
- Stir in chicken, pancetta, onion, garlic, paprika and salt.
- Cover and cook on low until juices run clear when chicken is pierced, 6 to 8 hours.
- Whisk flour with 2 tablespoons of water until smooth and stir into slow cooker.
- Cover and cook on high until slightly thickened, 15 to 20 minutes.
- Stir in parsley.
More slow-cooker recipes:
Sticky Toffee Pudding
Ricardo’s Osso Buco
Cocoa-Rubbed Pulled Pork
Serving Size: 4-6