Description
A comforting slow cooker chicken stew packed with tender chicken, hearty vegetables, and savory broth, perfect for chilly days.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 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 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sear the chicken in a hot skillet until golden brown.
- Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
- Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
- Pour in the chicken broth. If you want a thicker stew, whisk the flour with a little broth or water before adding it to the pot.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and vegetables are tender and cooked through.
- Remove the bay leaves, taste, and adjust the seasoning if needed. Serve garnished with fresh parsley if desired.
Notes
You can store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.