Slow Cooker Chicken Tomato Stew
Another one for the slow cooker. Toss everything in the pot in the morning. When you get home from work all you have to do is cook some pasta and dinner is done. There is something so satisfying about walking into the house and being struck by delicious smells wafting from the kitchen…
- 2 t. olive oil
- 1/2 yellow onion, chopped
- 2 lbs. boneless, skinless chicken thighs
- 1 32 oz. can of plum tomatoes, do not drain
- salt and pepper
- 2 cloves of garlic, smashed
- 2 cups of carrots, peeled and cut into bite sized pieces
- 1 sprig fresh rosemary
- Your favorite pasta
- parmesan cheese
In the bottom of the slow cooker, place the olive oil, then the onions, the chicken, followed by the tomatoes, salt and pepper, the carrots, the rosemary and the garlic. Cover and cook for 6-8 hours on low. Serve with cooked pasta topped with a little parmesan cheese. If your sauce is too thin you can pour it into a saucepan and boil and reduce for a few minutes until it thickens a bit.
My mother simply loves this dish, so seeing your chicken tomato stew recipe, it brought back memories. Wonderful post and great recipe.