1 Free Article Remaining (through 11/23/19)

From the February/March 2018 issue
Serves 4-6

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 pound baby gold potatoes, halved
  • 2 medium carrots, peeled and cut into 1/2-inch thick slices
  • 2 medium celery stalks, peeled and cut into 1/2-inch thick slices
  • 1 medium yellow onion, diced
  • 1 cup jarred roasted red pepper, rinsed, drained, and chopped
  • 1 (28-ounce) can diced tomatoes or fire-roasted diced tomatoes
  • 1-1/2 cups chicken broth
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 TBSP balsamic vinegar

Directions

  1. In a large slow cooker combine the chicken thighs, potatoes, carrots, celery, onion, roasted red peppers, tomatoes, broth, paprika, salt, and pepper. Mix to combine. Cover and cook on low for 6-8 hours or high for 4 hours.
  2. About 5 minutes before serving, stir in the peas and vinegar. Taste and add additional salt and pepper if desired. Serve