Slow Cooker Chicken Stew
A comforting and hearty meal that combines tender chicken with colorful vegetables in a flavorful broth, perfect for busy days.
Ingredients
Main 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
Liquid Ingredients
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
Seasonings and Other Ingredients
- 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
Preparation
- 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 using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
- Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.
Notes
For added flavor, consider adding a splash of white wine to the broth. You can adjust the thickness of the stew by adding more or less flour. Feel free to add other vegetables like green beans or peas for more variety. If you like a bit of heat, add a pinch of red pepper flakes. To store leftovers, let the stew cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.