Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can chickpeas, drained and rinsed
  • 1 (15 ounce/425g) can cannellini beans, drained and rinsed
  • 1 red bell pepper, chopped (about 1 cup)
  • 1/2 cup (about 50g) Kalamata olives, pitted and halved
  • 1/4 cup (packed) sun-dried tomatoes (oil-packed), drained and chopped
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (loosely packed) fresh parsley, chopped, for garnish
  • 1/4 cup (loosely packed) fresh basil, chopped, for garnish
  • 1 cup (240ml) low-sodium chicken broth or vegetable broth

Instructions:

  1. (Optional Searing): Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until browned on all sides (about 2-3 minutes per side).
  2. Place the chopped onion and minced garlic into the bottom of the slow cooker.
  3. Add the seared (or un-seared) chicken thighs to the slow cooker. Top with crushed tomatoes, chickpeas, cannellini beans, bell pepper, olives, sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using).
  4. Pour chicken broth or vegetable broth over the ingredients.
  5. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender. Chicken should reach an internal temperature of 165°F (74°C).
  6. Once cooked, remove chicken from the slow cooker and shred with two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine.
  8. Ladle the stew into bowls and garnish with fresh parsley and basil.