Slow-Cooked Chicken and Tomato Basil Stew

Name: Slow-Cooked Chicken and Tomato Basil Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs, boneless and skinless chicken thighs; 2 tbsp olive oil; 1 large, diced onion; 3 cloves, minced garlic; 2 (14.5 oz) cans, undrained diced tomatoes; 1 cup, low-sodium chicken broth; 1 tsp dried basil; 1/2 tsp dried oregano; 1 cup, frozen peas; to taste salt; to taste black pepper

A hearty, one-pot stew with tender chicken, garden-fresh tomatoes, and fragrant basil, perfect for chilly evenings.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 360 minutes.

Serves 6.

Ingredients

1.5 lbs, boneless and skinless chicken thighs
2 tbsp olive oil
1 large, diced onion
3 cloves, minced garlic
2 (14.5 oz) cans, undrained diced tomatoes
1 cup, low-sodium chicken broth
1 tsp dried basil
1/2 tsp dried oregano
1 cup, frozen peas
to taste salt
to taste black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced large onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Transfer the onion and garlic mixture to a 6-quart slow cooker. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 2 (14.5 oz) cans diced tomatoes (undrained), 1 cup low-sodium chicken broth, 1 tsp dried basil, and 1/2 tsp dried oregano. Season with salt and black pepper to taste.
Step 3: Stir to combine, cover, and cook on low for 6 hours. Stir in 1 cup frozen peas during the last 30 minutes of cooking. Adjust seasoning if needed before serving.