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This slow cooker chicken stew recipe is really easy to make. Just add everything into the slow cooker (apart from the tomatoes and garnishes) and leave to cook for 4 1/2 hours.
Add the tomatoes and cook for a further 30 mins before adding feta, parsley and pomegranate seeds.
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Total Time:
5 hrs 45 mins
- 1 Tbsp. olive oil
- 1 large onion, finely sliced
- 400 g butternut squash (peeled weight), cut into 2.5cm pieces
- 550 g pack chicken thigh fillets, cut into bite-sized pieces
- 1 tsp. ground ginger
- few pinches saffron
- 1 cinnamon stick
- 1/2 tsp. ground turmeric
- 400 ml chicken stock
- 400 g tin chickpeas, drained and rinsed
- 50 g blanched almonds, very roughly chopped
- 75 g ready-to-eat dried apricots, chopped
- 200 g cherry tomatoes
- Step 1
Put all the ingredients except the tomatoes and garnishes into your slow cooker pot. Cover and cook on Auto (setting which cooks on high initially until mixture has reached the correct temperature, then continues cooking on low) for 4½hr.
- Step 2
Stir through the tomatoes and plenty of seasoning, recover and cook on low for a further 30min until tomatoes re bursting.
- Step 3
To serve, check the seasoning. Garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.
Per Serving:
- Calories: 433
- Fibre: 6 g
- Total carbs: 24 g
- Total fat: 25 g
- Saturated fat: 6 g
- Protein: 29 g
Best slow cookers - Tried and tested
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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