Slow Cooker Chicken Stew
This comforting chicken stew combines tender chicken, fresh vegetables, and a flavorful broth, perfect for chilly nights or busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 pieces carrots, diced
- 3 pieces celery stalks, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- to taste Salt and pepper
- 1/4 cup all-purpose flour (optional, for thickening)
- to taste Fresh parsley, chopped (for garnish, optional)
Instructions
Preparation
- Start by heating a skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-7 minutes. Remove from heat.
- In your slow cooker, add the seared chicken, diced vegetables, cubed potatoes, minced garlic, and bay leaves.
- Sprinkle in the dried thyme, salt, and pepper. Gently stir to ensure all ingredients are seasoned evenly.
- Pour the low-sodium chicken broth over the top. If you’re using flour, whisk it with a bit of broth or water first before adding, or sprinkle it directly into the slow cooker and mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and veggies are tender.
- Once cooked, remove the bay leaves. Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for future meals. Consider adding a splash of white wine for depth of flavor.