Want a delicious meal but don't want to do too much heavy lifting?
Try this easy recipe which only takes 30 minutes of prep time but slow-cook it overnight and you'll wake up to a wonderful aroma in the morning, and ready-made dinners for a few nights!
- 6-7 chicken thighs, fats removed
- 5 medium potatoes, each sliced into half
- 1/2 head of cabbage, sliced
- 1 bag of baby carrots
- 1 onion, sliced and quartered
- 3-4 cloves of garlic
- 1/2 can of tomato paste
- Chicken broth
- 2 Tbsp Soysauce (Light)
- 1 Tbsp Soysauce (Dark)
- Salt & Pepper & sugar
- Bay Leaf (optional)
- Marinate chicken thighs with soysauce, 1 tbsp of salt and a dash of pepper.
- Heat wok with oil to medium heat.
- Add onions and fry. Then add garlic.
- Add chicken and stir fry until the outside of the chicken is cooked and slightly brown. OK if the chicken isn't cooked since we're going to cook it a long time in the crockpot.
- Add a bit of chicken broth to burn off the chicken drippings and add the tomato paste and mix well.
In the crockpot,
- Add potatoes first, then cabbbage and then carrots and bay leaf.
- Next, transfer the chicken with broth into the crockpot.
- Add more broth until half-way mark. You don't have to completely cover the chicken because the vegetables will give out more water.
- Set to slow for 8 hours. I usually do this overnight.
- Once the stew is ready, remove chicken pieces and debone them. The chicken will fall off the bones.
- Remove the vegetables without the broth and set aside.
- Take the liquid stew and boil to reduce to thicken the stew. To further thicken, use some stew and add 2-3 tbsps of cornstarch, mix well and throw it back in.
- Add more salt and pepper and a pinch of sugar to taste.
- When stew is boiling, add frozen peas.
- Re-assemble chicken, vegetables and stew.
- Serve with rice or egg noodles.