chicken stoup
Johan used to use "stoup" to refer to something between a soup and a stew. I made a chicken stoup for Shabbat and it was pretty tasty.
Put four chicken thighs in a slow cooker, along with about four sliced carrots, two sliced parsnips, two chopped yellow onions, a generous helping of a spice mixture recommended for chicken (this one had sage, rosemary, thyme, marjoram, paprika, and black pepper), several shakes of minced garlic, and a pint of vegetable broth. Cook on high for four hours. Pull the chicken pieces out, pull off bone, render into bite-sized chunks, add everything but bones back to pot. Add half a bag or so of frozen spinach, stir everything together, and cook for another four hours or so on medium. Serves about four people if that's the meal, maybe more if you serve over rice or with sides.
Put four chicken thighs in a slow cooker, along with about four sliced carrots, two sliced parsnips, two chopped yellow onions, a generous helping of a spice mixture recommended for chicken (this one had sage, rosemary, thyme, marjoram, paprika, and black pepper), several shakes of minced garlic, and a pint of vegetable broth. Cook on high for four hours. Pull the chicken pieces out, pull off bone, render into bite-sized chunks, add everything but bones back to pot. Add half a bag or so of frozen spinach, stir everything together, and cook for another four hours or so on medium. Serves about four people if that's the meal, maybe more if you serve over rice or with sides.