Stewed Chicken Thighs

I really struggled with what to name this! I should just call it “Delicious Chicken” and leave it at that!

ready to eat

The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe from her amazing blog, and it turns out, I had all the spices on hand anyway! The Ras el Hanout gives this dish a smoky, amazing flavor but honestly, it would taste pretty darn good with regular old garlic, salt and pepper! Of course, this dish is done in the crock pot, but you could use a dutch oven and cut the cooking time down.


2.5 lb boneless, skinless chicken thighs (trimmed of all visible fat)

6 cloves of garlic

3 large red bell peppers

1 large green bell pepper

1 large yellow onion

3 ripe roma tomatoes

2 jalapeño peppers

3 tbsp Ras el Hanout spice mixture

1 tbsp tomato paste

1-15 oz can of diced tomatoes (I like Muir Glen organic fire-roasted)

Coconut oil


1. Grease the inside of the crock with coconut oil.
2. Trim fat from the chicken thighs.
3. Prep veggies: mince the garlic, seed and slice the bell pepper, slice the onion, dice the roma tomatoes, and mince the jalapeños (you can add more jalapeños if you like, remove some of the seeds, or omit completely.
4. Add half the veggies to the crock pot. Sprinkle with 1 tbsp Ras el Hanout.
5. Layer the chicken thighs in the middle. Sprinkle with another 1 tbsp of the spices and the tomato paste.
6. Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.
7. Set to low for 5-6 hours. Before removing from pot, break up chicken thighs with a fork until it is shredded.

layer half the veggies on top

This would be great served over cauli-rice, roasted sweet potato or butternut squash or just plain in a bowl, topped with ripe avocado.

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