Slow Cooker Easy Chicken Thighs Stew Recipe

Slow cooker easy chicken thighs stew recipe. Chicken thighs with vegetables, mushrooms, and dry red wine cooked in a slow cooker. Super delicious! You may also like Mulligatawny Soup:

Slow Cooker Mulligatawny Soup Recipe

Makes 6 servings

Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil, 1 pound (480 g) skinless chicken thighs, cut into pieces, 2 cups 9500 ml) chopped yellow potato, 2 medium-size carrots, peeled and sliced, 1 medium apple, peeled and coarsely chopped, 1 large yellow onion, peeled and chopped, 1 teaspoon (5 ml) grated lime zest, 1 tablespoons 915 ml) freshly squeezed lime juice, 1½ teaspoons (8 ml) curry powder, 1/4 teaspoon salt, 2 canc(14 oz (420 ml) each) chicken broth, 1/2 cup (125 ml) unsweetened coconut milk, 1/2 cup (125 ml) instant white rice

Instructions:  In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, brown chicken thighs in hot oil. Drain off fat.

In 3½-4-quart (3½-4L) slow cooker, combine all ingredients, except chicken broth, coconut milk, and instant white rice. Mix well. Pour chicken broth over mixture. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Increase heat to high and stir in coconut milk and uncooked rice, then slow cooker and cook for further 15 minutes or until rice is tender.

Slow Cooker Easy Chicken Thighs Stew Recipe

Ingredients

• 3 pounds (1.44 rg) bone-in chicken thighs, skin removed
• 1 large carrot, peeled and chunked
• 1 envelope beefy onion soup mix
• 2 cups (500 ml) fresh mushrooms, sliced
• 1½ cups (375 ml) loose-pack frozen small whole onions
• 1/2 cup (125 ml) dry red wine
• chocpped fresh parsley for garnish

Method