Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 1 cup (240ml) chicken broth (low sodium)
  • 1/2 cup (120ml) dry white wine (optional, can substitute with more broth)
  • 1 tbsp (15ml) dried oregano
  • 1 tsp (5ml) dried basil
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (6g) chopped fresh parsley, for garnish
  • 1 lemon, cut into wedges, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken on both sides until lightly browned. (Optional)
  2. If not searing chicken, add the olive oil to the slow cooker, and add the chopped onion, carrots, and celery to the slow cooker. Cook for a few minutes, stirring occasionally, until softened.
  3. Stir in minced garlic and chopped bell pepper. Cook for another minute until fragrant.
  4. Add crushed tomatoes, chickpeas, chicken broth (and white wine, if using), oregano, basil, red pepper flakes (if using), salt, and pepper to the slow cooker.
  5. Nestled the seared chicken thighs (or uncooked, if skipping the searing step) into the vegetable mixture.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is tender and easily shreds with a fork.
  7. Remove the chicken from the slow cooker and shred it with two forks.
  8. Return the shredded chicken to the slow cooker and stir to combine.
  9. Ladle the stew into bowls. Garnish with fresh parsley and serve with a lemon wedge.