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Ingredients
  • 4 medium boneless, skinless chicken thighs
  • 15 ounce can crushed tomatoes with juices
  • 1 pound red potatoes, quartered
  • 1/2 pound carrots, sliced into 1/2-inch rounds
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 3 medium cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • 1 medium bay leaf
  • 1/2 teaspoon salt
  • 1/2 tablespoon black pepper
  • 2 tablespoons extra virgin olive oil
Preparation
  1. Coat the inside of a 4-quart slow cooker with cooking spray. Add olive oil, tomatoes, herbs, salt and pepper. Mix well.
  2. Place chicken thighs, vegetables, chick peas, onion and garlic into sauce. Stir to coat.
  3. Cook on low for 8 hours or high for 4 hours. Remove bay leaf before serving.
  4. Use a spoon to scoop out each chicken thigh, then top it with sauce and veggies.
Our slow cooker isn't just for colder weather! It's a great way to churn out a weeknight meal without turning on a hot oven.
Course:

Recipe adapted from Ready Set Eat

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Slow Cooker Chicken And Veggies

Slow Cooker Chicken And Veggies

Servings: Serves 4
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 medium boneless, skinless chicken thighs
  • 15 ounce can crushed tomatoes with juices
  • 1 pound red potatoes, quartered
  • 1/2 pound carrots, sliced into 1/2-inch rounds
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 3 medium cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • 1 medium bay leaf
  • 1/2 teaspoon salt
  • 1/2 tablespoon black pepper
  • 2 tablespoons extra virgin olive oil

Preparation

  1. Coat the inside of a 4-quart slow cooker with cooking spray. Add olive oil, tomatoes, herbs, salt and pepper. Mix well.
  2. Place chicken thighs, vegetables, chick peas, onion and garlic into sauce. Stir to coat.
  3. Cook on low for 8 hours or high for 4 hours. Remove bay leaf before serving.
  4. Use a spoon to scoop out each chicken thigh, then top it with sauce and veggies.