Slow Cooker Brown Stew Chicken

6 standard portions

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Ingredients

• 2½-3 lb boneless chicken thighs ((1.3kg) washed as per tradition, see notes)
• 1 tbsp coconut sugar ((15g) heaped, can use raw organic cane sugar)
• 1 tbsp onion powder ((15g))
• 1 tbsp garlic powder ((15g))
• 1 tbsp black pepper ((15g))
• 1½ tbsp all purpose seasoning ((22g) see notes for recipe)
• 2 tbsp browning sauce ((30g) see notes for recipe, only use this amount if using my homemade version)
• 3 tbsp olive oil ((45g) or coconut oil)
• 1 medium onion (sliced)
• 2 scallion (sliced (spring/green onion))
• 1 tsp fresh ginger ((5g) minced)
• 4 garlic cloves (minced)
• 2 tbsp tomato paste ((30g))
• 1 tsp hot sauce ((5g))
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 6 sprigs fresh thyme (tied together in a bundle, or 1 tbsp dried)
• 1 tbsp pimento berries ((15g) ½ tsp of dried allspice)
• 2 tbsp browning sauce ((30g) see notes for recipe, only use this amount if using my homemade version)
• 1½ cups hot water ((355ml))
• additional pink salt and black pepper to taste

Method

1. Place the chicken in a large bowl then proceed, use a fork to create small holes in the meat as this will help the seasoning to penetrate more.
2. Season the chicken with the garlic powder, onion powder, all purpose seasoning, black pepper, brown sugar and browning sauce.
3. Rub the marinade into the chicken so it is evenly distributed.
4. Wrap the bowl with saran (cling film) then refrigerate for several hours or overnight.
5. Heat a skillet/frying pan with oil on medium heat then sauté the onion, scallion, ginger and garlic until soft and translucent.
6. Add the chicken and proceed to brown the meat this will take some time to achieve (about 15 minutes or so) during that time the meat should extract its own juices, this will help with browning the meat, if too much liquid is in the pan, you need to increase the heat to cook off the excess liquid (you only want 1/4 or a small amount left).
7. Transfer the chicken into your crock/slow cooker (I'm using a 2 in 1 slow cooker so I don't need to do this step).
8. Then add your tomato paste, water, hot sauce, thyme, pimento berries and a little more of my homemade browning sauce (about 2 tbsp should do).
9. Cover the slow cooker with the lid and cook on high for 4 hours.
10. Roughly 1hr -45 minutes before the cooking time has finished add your bell peppers, check the texture of the gravy, it should be slightly thick with some body to it.
11. Once the chicken has cooked, remove/discard the thyme stems, do a taste test and add pink salt or additional black pepper if required.