Chicken vegetables stew you can cook in the crockpot – easy, tasty & nutritious
Recipe:
Prep time – 15-20 minutes
Cooking time – 3 hrs. on high in crockpot
Ingredients: pasture raised chicken thighs , organic turnip roots, multicolored carrots , yellow squash & zucchini , 1/2 red onion , 4-6 cloves of garlic , roasted piquillo red peppers , sun dried tomatoes , capers, olives, fresh rosemary & basil & dried Mediterranean herbs, extra virgin olive oil, balsamic vinegar, country Dijon mustard, sea/kosher salt or coarse garlic salt, cracked black pepper. Optional: sour cream or Greek whole yogurt + lemon juice.
Bring chicken thighs to room temperature, rinse, pat dry, season with garlic salt & pepper. Pan sear in olive oil for approx. 3 min. per side. Finish off with a splash of balsamic vinegar & place at the bottoms of the crock pot together with pan drippings. Sprinkle with dried herbs & add a sprig or rosemary.
Clean, peel & cube veggies. Keep the squash & zucchini on the bigger side since they cook faster than the turnips & carrots. Add the cut veggies & roughly chopped red onion to a mixing bowl. Add the sliced roasted peppers, sun dried tomatoes, olives & capers.
Prepare the veggies dressing: chopped garlic, roughly chopped fresh rosemary, olive oil, balsamic vinegar, salt, pepper, dried herbs & 1 tbs of mustard. Mix well.
Pour dressing over veggies & toss until all mixed well. Pour veggies on top of the chicken in the crock pot & top with a little more rosemary.
Cook on high in crockpot for 3 hrs. Once done, give everything a quick mix and serve in bowl with some fresh basil + (optional) 1 tbs of sour cream or Greek whole yogurt mixed with a little lemon juice & salt.
Enjoy!
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