Crock Pot Spanish Chicken Stew recipe

Ingredients

• 1 pound baby potatoes, peeled and cut into halves
• 8 small boneless and skinless chick thighs
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 10 oz (330 ml) jar roasted red pepper, drained and rinsed
• 1/2 red onion, peeled and diced
• 19 oz (570 ml) can diced tomatoes undrained
• 2 cups (500 ml) chicken stock
• 2 teaspoons smoked paprika
• pinch of saffron threads
• 1/2 teaspoon salt
• 1 tablespoon (15 ml) balsamic vinegar
• 1 cup frozen peas, thawed and drained

Instructions

In a 6-quart (6 l) slow cooker, combine all ingredients, except vinegar and drained peas. Stir well.

Cover the pot and cook on low-heat setting for 6 hours, or until chicken is tender.

Open the lid and stir in balsamic vinegar and thawed peas, recover and cook for a further 5 minutes.

Turn off the cooker and open the lid. Stir cooked chicken stew well before serving.

serve hot.