Infused with sweet and fragrant paprika, humble chicken thighs come out of the slow cooker richly spiced and fall-apart tender.
Note: The chicken thighs and broth may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the thighs same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. For the broth, microwave on high until defrosted, 2 to 3 minutes.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.
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What You Get
Chicken thighs (see note below)
Chicken broth (see note below)
What You'll Need
Salt and black pepper
Cayenne pepper (optional)
Thickly slice the onion. Cut the mushrooms in half. Remove the chicken from the packaging and remove and discard the skin. Place the chicken in a bowl, sprinkle with 2 tablespoons flour, season with 1 teaspoon salt and a few grinds of black pepper, and toss to coat.
In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken and sear until browned, about 4 minutes per side. Transfer to the slow cooker. Add 1 cup chicken broth and ¼ cup tomato paste to the frying pan, stirring to scrape up any browned bits on the bottom of the pan. Add to the slow cooker.
Wipe out the pan, return it to medium heat, and warm 2 tablespoons olive oil. Add the onion and sauté until soft and sweet, 5 minutes. Add 2 tablespoons paprika, a pinch of cayenne, if you want some heat, and stir until fragrant, 1 minute longer. Add to the slow cooker, along with the mushrooms, and season with 1 tablespoon salt and a few grinds of black pepper. Cover and slow cook until the chicken is completely tender and falling off the bone, on the low setting for 8 hours or high setting for 4 hours (see note below).
Remove and discard the bones. Add the cabbage to the slow cooker, stir to combine, and cook until just tender, 10 minutes. Season with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Chop the dill, including a bit of the stem.
Spoon the rice into bowls and ladle the stew over. Dollop with sour cream, shower with dill, grind with black pepper, and serve warm.