Description
This is a tasty stew. I think it is also relatively healthy. It is done in the slow cooker so it is also fairly low effort. It is based on a recipe from Slow Cooker Revolution II from ATK.
Ingredients
- 1 medium onion chopped, about 2 cups
- 2 diced carrots
- 3/4 c oil-packed sun-dried tomatoes, rinsed and chopped
- 2T minced garlic
- 1T olive oil
- 2t herbes de Provence
- 2c chicken broth
- 1 (14oz) can chickpeas, rinsed
- 2T instant tapioca
- 2 lbs chicken thighs
- salt and pepper
- 1/2 c pitted kalamata olives, halved
- 1/4 c minced parsley or basil
Directions
- Microwave onions, tomatoes, garlic, oil and herbes de Provence until softened, about 5 minutes
- transfer to slow cooker and add chickpeas and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until tender, 4-5 hours on low.
- Remove chicken to a plate and let cool for a few minutes. Remove bones and skin and shred. Return chicken to slow cooker.
- Add olives and parsley and let sit a few minutes until hot. Add extra broth to adjust consistency as necessary. Season with salt and pepper to taste.