Mediterranean Chicken Stew
This recipe is a year-round crock pot winner. Great for busy days! It can be put together in less than ten minutes and ingredients are easily modified to aid in vegetable drawer clean outs. Don’t have any red pepper or onion? No worries, leave it out. Need to use up that old zucchini? Grate it and toss it in. Everyone in our home loves this meal — even the picky two-year-old!
6-8 chicken thighs, drumsticks or a combination of both
1 can chickpeas(14-19 oz)
½ cup olives (I prefer kalamata)
¼ – ½ cup sun-dried tomatoes
½ cup diced onion
2 Tbsp pesto – or more to taste
½ cup julienne red pepper
1 can of diced or whole plum tomatoes with juices (28 oz)
2-3 crushed garlic cloves
salt and pepper to taste
Time permitting, I recommend browning the chicken prior to adding it to the crock pot. However, as this is one of my go-to busy day recipes, I often skip this part. The recipe is a winner either way! As I often skip browning the meat, I do opt for bone-in chicken as it adds depth of flavor. As the meat is so tender the bones are easily fished out of the pot before serving.
Simply place chicken in the bottom of your crock pot and cover with all other ingredients. Set timer and go! Eight hours on low or four to five hours on high, you will know it is done when the meat is no longer pink and falls off the bone.
Serve as is with crusty baguette or add to your favourite pasta or grain. Makes 6-8 servings.