- 4 cups Swanson® Chicken Stock
- 3 cloves garlic, minced
- 2 tablespoons honey
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 large green pepper, cut into 2-inch-long strips
- 1 large onion, chopped
- 1/2 cup raisins
- 8 (2 ounce) skinless, boneless chicken thighs
- Hot cooked orzo pasta
- Stir the stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion and raisins in a 6-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
- Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.