Slow Cooker Mediterranean Chicken Stew Recipe

Slow cooker Mediterranean chicken stew recipe. This is a super simple and comfortable meal-whole chicken with vegetables and green olives cooked in a slow cooker. Adapted from https://recipesfoodandcooking.com/
This recipe is very similar to this one but here
I used a different combination of vegetables.

How to Cook Mediterranean Chicken Stew in Slow Cooker

Ingredients: 1 whole chicken, 3 large carrots, 2 oz (60) baby onions, 14½ oz (435 ml) can petite diced tomatoes, 10 baby potatoes, 1/2 large red bell pepper, 4 garlic cloves, 1/2 teaspoon (dried thyme, 1 teaspoon (5 ml) salt, 1/2 teaspoon freshly ground black pepper, 1 cup (250 ml) chicken stock, 1/2 cup (125 ml) green olives, 3 tablespoons (45 ml) cornstarch, 1/3 cup (80 ml) water

Instructions: Lightly 6-quart (6 L) slow cooker with nonstick cooking spray. Cut the whole chicken into a pieces. Remove the skin, then cut chicken thighs into two pieces and each breast half into 3 pieces. Add to the greased slow cooker.

Peel and dice carrots. Peel and slice baby onions. Add undrained tomatoes, onions, and carrots to the slow cooker. Cut each potato into halves and add to the slow cooker. Peel and slice garlic cloves and add to the slow cooker. Season the chicken-vegetable mixture with salt and black pepper. Stir well, then pour in the chicken stock. Stir well to combine.

Close the slow cooker and cook on a low-heat setting for 6 hours or until chicken pieces are cooked through and vegetables are tender.

In a small mixing bowl, combine 1/3 cup (80 ml) of water and cornstarch. Mix until the cornstarch is dissolved completely. Add green olives.

Open the slow cooker and cornstarch mixture to the chicken mixture. Stir well. Increase heat to high, then close the lid and cook for further 15 minutes.

Turn off the slow cooker and open the lid. Transfer Mediterranean chicken stew to serving bowls. serve hot over the cooked rice.

Slow Cooker Mediterranean Chicken Stew Recipe

Ingredients

• 1 whole chicken, skinned and cut into pieces
• 2 cups diced carrots
• 2 cups sliced baby onions
• 10 unpeeled baby potatoes, halved
• 4 garlic cloves, peeled and sliced
• 1/2 cup halved green olives
• 3 tablespoons cornstarch
• 1/3 cup (80 ml) water
• 14½ oz (435 ml) can petite diced tomatoes

Method