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Slow cooker chicken stew with walnuts and pomegranate

Name: Slow cooker chicken stew with walnuts and pomegranate
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 600g boneless, skinless chicken thighs; 2 large onions, finely sliced; 75ml olive oil; 2 tbsp ground cinnamon; 1 tbsp caster sugar; 100ml pomegranate molasses; 250ml chicken stock; 150g walnut pieces; Basmati rice to serve; Seeds ½ pomegranate to serve (optional); 20g bunch flatleaf parsley, chopped, to serve (optional)

By: Food writer and chef, Charlotte PIke MBE

Published: 27 Nov 24
Updated: 27 Nov 24

Slow cooker chicken stew with walnuts and pomegranate

Charlotte Pike’s rich and aromatic chicken stew only needs 15 minutes prep before you pop it in the slow cooker. Garnish with pomegranate and parsley to serve.

Charlotte says: “This is a deliciously fruity stew. Toasting the walnuts really makes a difference to the flavour. ”

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Slow-cook time 2 hours

Charlotte Pike’s rich and aromatic chicken stew only needs 15 minutes prep before you pop it in the slow cooker. Garnish with pomegranate and parsley to serve.

Charlotte says: “This is a deliciously fruity stew. Toasting the walnuts really makes a difference to the flavour. ”

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Nutrition: per serving

Calories: 854kcals
Fat: 58g (9.1g saturated)
Protein: 48g
Carbohydrates: 32g (30g sugars)
Fibre: 5.2g
Salt: 0.5g

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Before you start

To cook this in a conventional oven, use a casserole with a lid, cover and cook for 1½ hours at 140°C/120°C fan/gas 1.

Before you start

To cook this in a conventional oven, use a casserole with a lid, cover and cook for 1½ hours at 140°C/120°C fan/gas 1.

Ingredients

600g boneless, skinless chicken thighs
2 large onions, finely sliced
75ml olive oil
2 tbsp ground cinnamon
1 tbsp caster sugar
100ml pomegranate molasses
250ml chicken stock
150g walnut pieces
Basmati rice to serve
Seeds ½ pomegranate to serve (optional)
20g bunch flatleaf parsley, chopped, to serve (optional)

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Method

If you have a sear or braise function on the slow cooker, switch it on. If not, do this in a frying pan. Add the chicken, onions and olive oil to the slow cooker/pan and cook for around 5 minutes until the onions have started to soften and the chicken is turning golden.
If you need to, transfer the chicken and onions to the slow cooker. Add the cinnamon, sugar, pomegranate molasses and chicken stock. Season well with salt and pepper. Stir, put the lid on the slow cooker and cook on high for at least 2 hours until the chicken and onions are tender.
Toast the walnuts in a dry frying pan over a medium-high heat for around 3 minutes until fragrant. Stir into the stew.