Autumn-Inspired Slow Cooker Chicken Stew with Preserved Lemon
This chicken stew is made by slow cooking tender chicken pieces in an aromatic broth infused with herbs and preserved lemon. The dish features a hearty, slightly thickened sauce with vegetables that are soft yet intact, offering a cozy and rustic appearance perfect for fall evenings.
Equipment
- Slow Cooker
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 4 pieces bone-in chicken thighs skin-on preferred
- 2 medium carrots peeled and sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 2 cups chicken broth
- 1 piece preserved lemon rinsed and diced
- 1 cup vegetables (e.g., potatoes or parsnips) optional, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-high heat. Place the chicken thighs and sear until the skin is golden brown, about 5 minutes per side. Transfer the chicken to the slow cooker.
- Add chopped onion and sliced carrots to the skillet; sauté until the onion is translucent and carrots are slightly tender, about 5 minutes. Scrape any browned bits from the pan.
- Stir minced garlic, dried thyme, and cumin into the vegetables; cook for 1 minute until fragrant.
- Pour the sautéed vegetable mixture over the chicken in the slow cooker. Add chicken broth, diced preserved lemon, and any additional vegetables if using.
- Cover the slow cooker and cook on low for about 6 hours, until the chicken is tender and falling off the bone, and flavors meld into a fragrant broth.
- Once cooking is complete, check seasoning and adjust with salt and pepper if needed. Remove the chicken, shred or serve whole, and ladle the hearty broth and vegetables into bowls.
