Slow Cooker Chicken Stew
This hearty slow cooker chicken stew features tender chicken, vibrant vegetables, and rich flavors, making it the perfect comfort food for chilly weather and busy days.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs recommended for richer flavor
- 3 pieces carrots, diced
- 3 stalks celery, 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
- to taste Pepper
- 1/4 cup all-purpose flour (optional, for thickening)
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
Cooking Steps
- Begin by heating a skillet over medium-high heat. Add the chicken pieces, searing them for about 3-5 minutes on each side, until they become golden brown. Remove the chicken from the skillet and set aside.
- In the same slow cooker, add the diced carrots, celery, onions, and cubed potatoes.
- Incorporate the minced garlic and the bay leaves into the pot. Season with dried thyme, salt, and pepper.
- Pour the low-sodium chicken broth over your mixture. If using flour to thicken, whisk it with a small amount of broth until smooth, then add it to the pot. Stir gently to mix the ingredients.
- Secure the lid on your slow cooker and choose your cooking time: high for 3-4 hours or low for 6-8 hours.
- Once finished cooking, remove bay leaves, taste the mixture and adjust seasoning as needed.
- Ladle the warm stew into bowls and garnish with freshly chopped parsley, if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions for up to three months.