Chicken thigh stewContributed by Dave Stringfellow
1 package Chicken Thighs
1 cup tomato-based sauce
Bring oil or butter to high heat in a pan. While waiting, dry the chicken thighs with a paper towel and coat with salt (sea or kosher) and pepper. When pan and oil is hot, add thighs skin down to brown. (As Gordon Ramsay says, color is flavor!) About a minute per side should do it; basically flip when it gets brown. When both sides are done, put the thighs in a slow cooker or large stock pot. Continue until all thighs are done (took me three rounds).
Slice/dice vegetables, and sautee in the same pan (though you may need to add some more oil), again on high heat. (Color!) When they're done, toss them in with the chicken. Add tomato product of choice (puree or paste would be good, I used some canned pasta sauce that I found in the pantry from Before) and add boiling water until chicken is covered. Bring to slow boil (or just put crockpot on high) for 2-4 hours.
After a couple hours, remove the chicken and stab with wooden spoon and/or fork. It should fall apart very easily; remove the bones and toss. You could keep them to make stock, but they've already boiled for a couple hours, so not really worth it. Add minced chicken back and continue cooking if you want, or eat. Serve with shredded cheese.
Taken from http://www.reddit.com/r/keto/comments/qkxpf/food_pic_chicken_thigh_stew_remember_keto_can_be/