Description
A comforting slow-cooked stew with chicken and hearty vegetables, perfect for busy weeknights and family gatherings.
Ingredients
- 2 lb boneless, skinless chicken thighs or breasts, cut into large chunks
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 3 medium russet or Yukon gold potatoes, cut into 1-inch cubes
- 1 cup frozen corn kernels
- 1 (15 oz) can black beans or cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional for depth)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for browning, optional)
- 1 bay leaf (optional)
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Optionally brown the chicken pieces in olive oil for 3–4 minutes per side.
- Place potatoes, carrots, onion, and garlic in the slow cooker.
- Layer browned or raw chicken on top.
- Add diced tomatoes, drained beans, and corn.
- Sprinkle oregano, smoked paprika, bay leaf, salt, and pepper over the ingredients.
- Pour chicken broth over everything without overfilling.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove bay leaf, taste, and adjust seasoning if necessary.
- Stir in chopped parsley or cilantro before serving.
Notes
For a sweeter profile, use sweet potatoes instead of russets. This dish is also freezable for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American