Slow-Cooker Spanish Chicken and Quinoa Stew | America's Test Kitchen

Ingredients

• 2 onions, chopped fine
• 1/4 cup tomato paste
• 3 garlic cloves, minced
• 1 1/2 tablespoons smoked paprika
• 1 teaspoon canola oil
• 1/4 teaspoon saffron threads, crumbled
• 5 cups chicken broth, plus extra as needed
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup prewashed quinoa
• Salt and pepper
• 3 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
• 1 cup frozen corn
• 1 avocado, halved, pitted, and cut into 1/2-inch pieces
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sherry vinegar