Hearty Slow Cooker Chicken & Root Vegetable Stew
This comforting and nutritious stew combines tender chicken thighs with a medley of root vegetables, simmered slowly in a savory broth for a hassle-free meal perfect for any day of the week.
Equipment
- Slow cooker
- Knife
- Cutting board
Ingredients
Protein Power
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
Vibrant Vegetables
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 medium potatoes (Yukon Gold) peeled and diced
- 1 large onion chopped
- 1 cup frozen peas
- 1 cup green beans fresh or frozen, trimmed and cut
Flavorful Liquids & Aromatics
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
Thickening Agent (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Seasonings
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 0.5 teaspoon paprika
Instructions
Preparation
- Wash, peel, and chop all vegetables, ensuring similar sizes for even cooking.
- Trim excess fat from the chicken thighs and cut them into 1-inch pieces.
Cooking
- Layer the chopped onion, carrots, celery, and potatoes at the bottom of the slow cooker, then place chicken on top.
- Pour in broth and diced tomatoes, then add garlic, herbs, and seasonings; stir gently to combine. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked and vegetables are tender.
Finishing Touches
- About 30 minutes before serving, stir in peas, green beans, and the optional cornstarch slurry for thickening. Cook for another 30 minutes until heated through and thickened, then remove the bay leaf before serving.
Notes
For best results, ensure all vegetables are cut into similar-sized pieces for even cooking. Adjust salt and pepper to your taste, and remember to remove the bay leaf before serving. The cornstarch slurry is optional but great for a thicker stew.