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Smoky Paprika Chicken and Red Pepper Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 3 red bell peppers, sliced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the sliced red peppers, chopped onion, and minced garlic on top of the chicken.
  • Sprinkle the smoked paprika, salt, and black pepper over the vegetables.
  • Pour in the chicken broth and the can of diced tomatoes, including their liquid.
  • Cover and cook on low for 6 to 7 hours, until the chicken is very tender.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir to combine.
  • Ladle the stew into bowls and sprinkle with the chopped parsley before serving.

Notes

If the broth tastes too mild after cooking, stir in an extra half teaspoon of smoked paprika before serving. The parsley adds a fresh note that contrasts with the cooked peppers. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board