Stewed Chicken Thighs are a great make-ahead dinner!
What is Ras el Hanout?
The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe from her amazing blog, and it turns out, I had all the spices on hand anyway!
The Ras el Hanout gives this dish a smoky, amazing flavor but honestly, it would taste pretty darn good with regular old garlic, salt and pepper!
Can You Make This in a Dutch Oven?
Of course, this dish is done in the slow cooker, but you could use a Dutch oven and cut the cooking time down.
How to Serve Stewed Chicken Thighs
This would be great served over cauliflower rice, roasted sweet potato, butternut squash or just plain in a bowl, topped with ripe avocado.
Stewed Chicken Thighs Recipe
This simple slow cooker Stewed Chicken Thighs recipe is super-healthy, Paleo, Whole30, and full of flavor. Get the recipe!
Ingredients
- 2-1/2 lb chicken thighs boneless, skinless
- 6 cloves garlic chopped finely
- 3 red bell peppers seeded and sliced
- 1 green bell pepper seeded and sliced
- 1 large yellow onion seeded and sliced
- 3 Roma tomatoes seeded and diced
- 2 jalapeño peppers seeded and chopped finely*
- 3 tbsp Ras el Hanout spice mixture
- 1 tbsp tomato paste
- 15 oz fire-roasted diced tomatoes
Instructions
- Add half the veggies to the crock pot. Sprinkle with 1 tablespoon Ras el Hanout.
- Layer the chicken thighs in the middle. Sprinkle with another 1 tabslepoon of the spices and the tomato paste.
- Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.
- Set to low for 5-6 hours. Before removing from pot, break up chicken thighs with a fork until it is shredded.
Recipe Notes
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14 Responses
YUMMY! Glad you tried the Ras el Hanout… it’s magic-y, isn’t it?! Thanks for the shout out!
how long should I cook this if I plan to do it stove-top? thanks!
Hi Lindsay…I’d say 1.5 hours on a low simmer.
Do you think you could use chicken breasts instead? It’s what I have on hand.
Hi Jessica…yes you can!
Do you thighs have to be thawed?
You can put them in frozen but I usually thaw them first.
I just made this for dinner – holy yum!!!! I left out the jalapeños, since I’m a spice wimp,and threw in a handful of organic raisins since I like the sweet-spice contrast. So good, and so easy! This is going into my regular rotation, thank you!
Fantastic!! I like that substitution!
If you want to do this in the Dutch oven, how would you recommend doing that? On the stove top of in the oven and if the latter, what temp/how long??
Hi Carl,
A general rule of thumb for Dutch ovens is a pretty low oven temp (300-325F) and then you’d want to cook for maybe 2-3 hours depending on how much meat is in there.
No liquid?
The tomatoes provide a bunch of liquid, and chicken is high in moisture content anyway. If you add extra liquid it will be like soup.