Cooking time 4-5 hours on low
Ingredients:
2 cups chipped onions
1 cup oil-packed sun dried tomatoes, rinsed and chopped
2 tablespoons minced garlic
1 tablespoon olive oil
2 teaspoons herbes de Provence
4 cups chicken broth
1 14oz can chickpeas, rinsed
3 tablespoons instant tapoica
4 pounds boneless skinless chicken thighs, trimmed
Salt and pepper
1 cup pitted kalamata olives, halved
1/4 cup minced fresh parsley or basil
Directions:
- Microwave onions, tomatoes, garlic, oil, and herbes de Provence in a bowl, stirring occasionally, until the onions are softened, about 5 minutes, transfer to slow cooker.
- Stir in broth, chickpeas, and tapioca.
- Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
- Using a large spoon, skim excess fat from surface of stew. Break chicken into about 1″ pieces with tongs, or remove and shred.
- Stir in olives and let sit until heated through, about 2 minutes. Adjust stew consistency with extra hot broth as needed.
- Stir in parsley and season with salt and pepper to taste. Serve.
Note: I used two large boneless chicken breasts (probably around 1 1/2 pounds) and two cans of chickpeas instead of the book recipes. Also I didn’t have fresh basil so I added 3 large spoonfuls of basil pesto to the stew at the end instead. If you don’t have herbs de Provence you can make up a replacement with common herbs. Google the mixture and get as close as you can with what you have.
In the microwave step I put all the items in a bowl and microwave covered for 2 minutes, 1:30, 1:30, stirring between each stop. 2 medium onions is roughly 2 cups when diced.