Warm up to a comforting bowl of chicken stew scented with thyme, oregano and smoked paprika. Adding spinach and white beans provides a hearty dose of fiber that will keep you satisfied until the next meal.
Ingredients
- 1 ¼ pounds bone-in, skinless chicken thighs
- 2 ½ cups canned no-salt-added white beans, rinsed
- 3 medium carrots, sliced
- ¼ cup finely chopped onion
- 1 cup unsalted tomato sauce
- 1 cup low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- 5 ounces baby spinach
- 2 cups hot cooked brown rice
- habanero hot sauce for serving
Directions
- Combine chicken, beans, carrots, onion, tomato sauce, broth, oil, paprika, oregano, thyme and garlic powder in a 5- to 6-quart slow cooker. Cover and cook on High until the chicken is completely cooked and falling off the bone, about 3 hours and 40 minutes. Remove the chicken and place on a cutting board. Let cool slightly; shred the chicken (discard bones) and return to the slow cooker. Stir in spinach. Cover and cook until the spinach is wilted, about 20 minutes. Serve over rice and with hot sauce, if desired.