Slow Cooker Fesenjan Chicken (Gluten-Free, Paleo)
The traditional Iranian stew with chicken and the deep flavors of pomegranate molasses and walnuts, now made easy right in the crock-pot! Slow Cooker Fesenjan Chicken is a hearty gluten-free & paleo dinner recipe that will warm the belly and soul!
- Cook Time: 6 hours
- Total Time: 6 hours
- Yield: 4 1x
- Category: Main, Slow Cooker
- Cuisine: Middle Eastern
Ingredients
Scale
- Pomegranate Molasses:*
- 2 Cups 100% Pomegranate Juice
- 1/4 Cup Erythritol
- 1 TB Fresh Lemon Juice
- Fesenjan Chicken:
- 4 Skinless Chicken Breasts
- 1 1/4 Cup Chopped Walnuts
- 1 Cup Chopped Sweet Onion
- 1 Cup Unsalted Chicken Stock
- 1/2 Cup Pomegranate Molasses
- 1/2 Tsp Cinnamon
- 1/2 Tsp Black Pepper
- 1/2 Tsp Turmeric
- Fresh Mint Leaves (to top)
Instructions
- To make the pomegranate molasses, bring the pomegranate juice, sugar, and lemon juice to a boil in a pot on the stove. Reduce to simmer for 1 hour or until the mixture becomes thick. Allow to cool before storing in a container in the fridge.
- To make the chicken, add all stew ingredients to a large slow cooker, cover, and cook on low for 6 hours.
- You can shred the chicken directly in the slow cooker before serving or shred each individual chicken breast per serving.
Notes
*Feel free to buy pomegranate molasses if you would like.
Nutrition
- Serving Size: 1