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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.


Serves 6

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.



  1. This sounds wonderful! We’ll be trying it out soon. Thanks for sharing!


  2. This Chicken Stew looks great. Like the use of bacon there!

  3. […] – bookmarked by 4 members originally found by wdvrx07 on 2008-09-18 TEXAS-STYLE CHICKEN STEW – bookmarked by 1 members […]

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