Description
This comforting Slow Cooker Chicken Stew features tender chicken thighs simmered with hearty vegetables like carrots, celery, onions, and potatoes in a flavorful broth. Enhanced with garlic, tomato paste, thyme, and a touch of flour for thickening, it’s an easy, wholesome meal perfect for any day of the week. Simply sear the chicken, combine ingredients in the slow cooker, and let the flavors meld together over a few hours to create a rich, satisfying stew.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
Liquids and Seasonings
- 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)
Instructions
- Sear the Chicken: Heat a skillet over medium-high heat and sear the chicken pieces until they develop a golden brown crust. This enhances the flavor and texture of the stew.
- Assemble in Slow Cooker: Transfer the seared chicken along with diced carrots, celery, onion, potatoes, minced garlic, and bay leaves into the slow cooker.
- Add Seasonings and Broth: Sprinkle dried thyme, salt, and pepper over the ingredients. Add tomato paste and pour in the chicken broth. For a thicker stew, sprinkle the flour evenly over the mixture and gently stir to combine.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and the chicken is fully cooked.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with chopped fresh parsley for a fresh finish.
Notes
- Searing the chicken before slow cooking adds depth of flavor but can be omitted if short on time.
- Use chicken thighs for more tender and flavorful meat; breasts work but may be less juicy.
- The flour helps thicken the stew; you can substitute with cornstarch or omit for a lighter broth.
- Adjust salt and pepper at the end of cooking according to taste.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
