Always get me set for the cooler months ahead. You can use a slow cooker but brown the chicken first then dump everything into the slow cooker and set on high 6 to 8 hours.
6 to 8 boneless chicken thighs are 4 boneless chicken breasts
1 small can sliced mushrooms
1 large red or green bell pepper
1 zucchini chopped in wedges
1 cup finger carrots
1 stalk fennel chopped fine
3 potatoes cleaned and cut into cubes
1 can cut green beans
1 can sweet peas
1 small can tomato paste
1 can emptied from the peas filled with half water and half red wine (Burgundy preferred)
3 tablespoon olive oil
4 cloves minced garlic
1/2 teaspoon dried oregano, basil and parsley
In a large chicken fryer style pan, saute the chicken till brown on both sides. Add the garlic cook for two minutes. All the the rest of the ingredients, stir together to mix. Sprinkle with salt, pepper to taste and a pinch of cayenne pepper. Add more water just to the edge of the top of ingredients in pan. Simmer on low for around 1 1/2 hour or until the chicken is fork tender. If this starts to dry out add more wine or water. Note: if using a slow cooker fry the chicken on top of stove first, drain oil off, then add everything to the slow cooker for 6 to 8 hours.
Serve with homemade > crusty hot Ciabotta bread to dip in this marvelous sauce!
Also another serving suggestion, make some boiled penne pasta and for a heartier meal, scoop the stew on top of the pasta dish, sprinkle with some grating cheese.