Ingredients:

  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Olive Oil or rapeseed oil
  • 500 ml Low-Sodium Chicken Stock
  • 900g Boneless, Skinless Chicken Thighs, trimmed
  • 2 tbsp Tomato Puree (Paste)
  • 1 tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Sweet Paprika
  • ½ tsp Dried Oregano
  • ¼ tsp Chilli Powder or cayenne pepper
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 cans (400g/14 oz each) Cannellini Beans, rinsed and drained
  • 1 tbsp Red Wine Vinegar
  • 3 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Aromatics: Dice the onion and mince the garlic.
  2. Season the Chicken: Pat the chicken thighs dry. In a medium bowl, rub the chicken vigorously with the salt, pepper, both paprikas, oregano, and chilli powder.
  3. Optional Sear: For deeper flavour, heat the oil in a skillet over medium-high heat. Sear the seasoned chicken for 2 minutes per side until lightly browned. Do not cook through. Remove chicken and set aside.
  4. Build the Base: Add the oil, diced onion, and garlic to the base of the slow cooker. Stir in the tomato paste.
  5. Add Liquid: Pour in the chicken stock and stir to combine the base ingredients.
  6. Layer the Chicken: Nestle the seasoned chicken thighs directly on top of the onion mixture.
  7. Set and Cook: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. (The chicken should easily shred with a fork.)
  8. Check and Shred: Once cooked, remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the chicken coarsely.
  9. Add Beans & Thicken: Stir the rinsed and drained cannellini beans into the stew liquid. If the stew seems too thin, let it cook uncovered on HIGH for another 15-20 minutes, or mash a few of the beans against the side to thicken naturally.
  10. Return Chicken & Finish: Return the shredded chicken to the stew. Stir well. Add the red wine vinegar to brighten the flavor.
  11. Taste and Serve: Adjust salt and pepper as needed. Garnish heavily with fresh parsley before serving.