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  • 2 pounds skinless, bone-in chicken thighs
  • 1 pound potatoes, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 cups reduced-sodium chicken broth
  • 1 15 ounce can diced tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 15 1/2 ounce butter beans, rinsed and drained
  • 1 cup frozen sliced okra, thawed
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Coat slow cooker bowl with nonstick cooking spray. Place chicken, potatoes and onion in bottom of slow cooker. In a medium bowl, stir together broth, tomatoes, tomato paste, oregano, 1/2 tsp of the salt and 1/4 tsp of the black pepper. Pour over chicken and potatoes.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans, okra and remaining 1/2 tsp salt and 1/4 tsp pepper.
Shred chicken off bones and serve with vegetables.

nutrition information

Per Serving: cal. (kcal) 314, Fat, total (g) 9, chol. (mg) 76, sat. fat (g) 3, carb. (g) 34, fiber (g) 6, pro. (g) 28, sodium (mg) 970, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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