Slow Cooker Chicken Stew
A comforting and hearty slow cooker chicken stew made with tender chicken, vibrant vegetables, and aromatic herbs, perfect for busy weeknights or family gatherings.
Ingredients
Chicken and Broth
- 2 pounds boneless, skinless chicken thighs or breasts
- 4 cups low-sodium chicken broth
Vegetables
- 3 pieces carrots, diced
- 3 pieces celery stalks, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- to taste Salt and pepper
- 1/4 cup all-purpose flour (optional, for thickening) Mix with broth to create a slurry if desired.
Garnish
- to taste Fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Sear the chicken in a hot skillet until it’s golden brown.
- Transfer the seared chicken to the slow cooker.
- Add the diced carrots, celery, potatoes, and minced garlic.
- Sprinkle the thyme, salt, and pepper over the top, and stir gently to combine.
- Pour in the chicken broth, and if using flour for thickening, mix it with a bit of broth to create a slurry before adding.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and shreds easily.
- Before serving, remove the bay leaves, taste, and adjust seasoning as needed, and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat to boiling before serving.