CHICKEN RED PEPPER STEW -- BONNIE'S

Bonnie ^O^

By
@Utahn

There is no written recipe for this dish, as it is just one I make often. I wrote it down for the first time tonight so I could share it with you. This is a light, fresh and delicious chicken and vegetable stew made with boneless chicken thighs and chunky cut fresh vegetables from the garden, slow cooked to perfection. Good and good for you, too! Enjoy!



The photo is my own, and so is this humble recipe.


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Serves:

4 to 6

Prep:

15 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

STEW

6
chicken thighs, bone less
1
large onion cut into thick rings
1
large red pepper cut into large chunks
2
cups baby carrots left whole
3
stalks of celery cleaned and cut into large chunks
1
can diced tomatoes
2
heaping teaspoons minced garlic
2
tablespoons fresh chopped parsley
1
can of slice mushrooms drained
water to cover vegetables 3/4 of pot
2
tablespoons of chicken granules, or more to taste
salt and pepper to taste
3
teaspoons creole seasoning, or more to taste
1/2
teaspoon paprika
1
teaspoon leaf thyme
1
teaspoon ground bay leaves

RICE

1
cup minute rice to be added last 30 minutes of cooking time

Directions Step-By-Step

1
Wash chicken thighs, add to slow cooker. Prepare the vegetables and cut them into large chunks, except the onions: cut them into very thick rings. Add all the vegetables to the pot, including the canned vegetables. Add enough water to cover the vegetables and chicken about 3/4 of the pot. Now add all the seasonings. Cook in the slow cooker on high for 6 hours. Adjust temperature if needed.
2
Add the minute rice the last 30 minutes of cooking time. Serve with crunchy bread or biscuits! Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy