Romani Chicken Stew

Prep Time: 15 min
Cook Time: 8 hr
Serves: 6

This Romani stew tastes better the longer you cook it on low temperature, as it really gives all those rich flavours time to unite. This stew is the epitome of a one-dish meal, thick and hearty, and all you’ll need is a couple pieces of whole wheat bread for a finishing touch. Love your slow cooker? Share some of your favourite recipes in our comments section.


14 skinless chicken drumsticks
1 can (540 mL) chickpeas, drained
1 cup (250 mL) tomatoes, fresh, diced
1 red pepper, diced
2 cups (500 mL) onions, chopped
2 cups (500 mL) sweet potatoes, chopped
1/2 cup (125 mL) celery, sliced
2 tsp (10 mL) sweet paprika
1 tsp (5 mL) turmeric
1 tsp (5 mL) basil, dried
1/2 tsp (2.5 mL) cinnamon
1/4 tsp (1.25 mL) cayenne pepper
1 tbsp (15 mL) tamari
1 tbsp (15 mL) extra virgin olive oil
1 bay leaf
3 cups (750 mL) low-sodium chicken broth
2 cloves garlic, minced


1 Place drumsticks on bottom of slow cooker.
2 Cover with chickpeas, diced tomatoes, diced red pepper, onions, sweet potato, and celery.
3 Mix spices, including garlic and bay leaf with chicken broth, tamari and olive oil and pour over contents of slow cooker.
4 Cover and cook on low 6-8 hours (high for 3-4 hours).
5 The sauce can be thickened, if desired, by mixing a tablespoon of cornstarch with ½ cup of the sauce from the stew. Add cornstarch mixture to stew and mix well.