- 2-1/4 pounds bone-in chicken thighs, skin removed
- 1 large onion, chopped
- 2 medium carrots, sliced
- 3/4 cup unsweetened apple juice
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1 cup chopped dried apricots
- Hot cooked couscous
- Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
- Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Slow Cooker Chicken Stew
"LOVED this recipe. It was so easy and very tasty! My husband didn't even mind the couscous underneath (he's not a fan). The cinnamon is the secret ingredient and makes the house smell wonderful while it's cooking."
"This was very good...I didn't realize until I was starting the 'shred' process that I had used boneless thighs...would the bones have added to the flavor?? I also didn't realize until I opened the bag that my apricots expired in 2014 so I used golden raisins instead. I served over mashed potatoes. I enjoyed this and it was nice to come home to something that was almost ready."
"This was great. Whole family enjoyed it. I followed the recipe and did not feel that it needed to be adjusted. This has plenty of flavor as is."
"My daughter and I love this stew. I don't feel it is bland. It is very filling and healthy. We look forward to it when fall rolls around."
"This was delicious. It had a unique flavor. I served it over rice. In place of regular salt, I used half onion salt and half garlic salt for more flavor. I also added two chicken bouillon cubes for more flavor. I substituted apples for apricots since my apple tree is loaded."