A comforting, one-pot stew made with tender chicken thighs, vegetables, and bold spices—all simmered to perfection for an easy weeknight dinner.

Scale

2 pounds boneless skinless chicken thighs

1 large yellow onion, diced

3 garlic cloves, minced

1 can low-sodium diced tomatoes

1 cup low-sodium broth

2 teaspoons smoked paprika

1 teaspoon cumin

Salt and pepper to taste

Olive oil (optional)

Optional add-ins: sliced bell peppers, zucchini, white beans, coconut milk

Lightly sauté onions and garlic in olive oil (optional) for 3 minutes.

Transfer aromatics to the slow cooker.

Add chicken thighs, canned tomatoes, paprika, cumin, veggies, and broth.

Stir gently, cover, and set to cook on LOW for 7 hours.

Twenty minutes before serving, stir in coconut milk or white beans if desired.

Adjust seasoning with lemon juice before serving.

Add avocado or coconut milk for a creamy twist.

Freezer-friendly—prep raw ingredients into a zip bag and freeze flat.

Keywords: weeknight slow cooker, easy chicken stew, healthy crockpot dinner