This recipe, originally from Saveur magazine, was adapted for the book “175 Essential Slow Cooker Classics” by Judith Finlayson. Serve it with crusty rolls and a green salad or coleslaw.
TEXAS-STYLE CHICKEN STEW
4 slices bacon
2 onions, chopped
1 teaspoon dried oregano leaves, crumbled
½ teaspoon black pepper
1 (14-ounce) can diced tomatoes, including juice
1 cup chicken stock
3 pounds skinless, bone-in chicken thighs (about 12 thighs)
2 (14-ounce) cans creamstyle corn
1 tablespoon chili powder, dissolved in 2 tablespoons freshly squeezed lemon juice
1 teaspoon paprika Pinch of cayenne pepper, optional
1. In a skillet, cook bacon over medium-high heat until crisp. Remove and drain thoroughly on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 1 tablespoon of fat from pan.
2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, pepper and salt, to taste, and cook, stirring, for 1 minute. Add tomatoes with juice and stock, and bring to a boil.
3. Arrange chicken over bottom of slow cooker and cover with vegetable mixture. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork. Add corn, chili powder mixture, paprika, cayenne and reserved bacon. Stir well. Cover and cook on high for 30 minutes, until corn is heated through.