Healthy Slow-Cooker Chicken Drumstick Stew

Cut the potatoes into large cubes, dice the onion coarsely, slice the carrots into thick rounds, cut the mushrooms into halves or quarters, and chop the bell pepper into large pieces. Mince the garlic.

Pat the chicken drumsticks dry, then rub them with salt, pepper, and spices.

In the slow-cooker bowl with oil, cook the onion and carrots using the "Sauté" mode for 5 minutes. Add the mushrooms and bell pepper, and cook for another 4–5 minutes.

Add the tomato paste, stir, and warm through for 1 minute.

Add the potatoes, then top with the chicken drumsticks. Add the garlic and bay leaf.

Pour in hot water so that it almost covers the potatoes.

Cook on the "Stew" (or "Slow Cook") mode for 1 hour 10 minutes. Leave on "Warm" for another 10 minutes.

Gently stir and sprinkle with parsley.