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Stewed Chicken Thighs | stephgaudreau.com

Stewed Chicken Thighs

Stewed Chicken Thighs are a great make-ahead dinner!

Stewed Chicken Thighs | stephgaudreau.com

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 | stephgaudreau.com

Stewed Chicken Thighs | stephgaudreau.com

Stewed Chicken Thighs Recipe

Course: Main Course
Cuisine: Chicken, Crock Pot, Gluten-Free, Paleo, Whole30
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 4
Calories: 301 kcal
Author: Steph Gaudreau

This simple slow cooker Stewed Chicken Thighs recipe is super-healthy, Paleo, Whole30, and full of flavor. Get the recipe!

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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

  1. Add half the veggies to the crock pot. Sprinkle with 1 tablespoon Ras el Hanout.
  2. Layer the chicken thighs in the middle. Sprinkle with another 1 tabslepoon of the spices and the tomato paste.
  3. Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.
  4. 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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Nutrition Facts
Stewed Chicken Thighs Recipe
Amount Per Serving
Calories 301 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 161mg54%
Sodium 356mg15%
Potassium 930mg27%
Carbohydrates 21g7%
Fiber 6g24%
Sugar 10g11%
Protein 36g72%
Vitamin A 3960IU79%
Vitamin C 158.8mg192%
Calcium 135mg14%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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Stewed Chicken Thighs | stephgaudreau.com

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14 Responses

  1. 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!

  2. 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??

    1. 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.

    1. 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.

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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