Description
A warming and hearty chicken stew made effortlessly in a slow cooker, perfect for chilly evenings and busy weeknights.
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
- 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, optional)
Instructions
- Sear the chicken: Begin by heating a skillet over medium-high heat. Add a splash of oil and sear the chicken pieces until golden brown on both sides.
- Combine ingredients: In your slow cooker, place the seared chicken, diced vegetables, cubed potatoes, minced garlic, and bay leaves.
- Season the dish: Sprinkle thyme, salt, and pepper over everything, then give it a gentle stir to mix in the seasonings.
- Add the broth: Pour in the chicken broth. For optional thickening, whisk the flour with a little broth before pouring it in, or just sprinkle it directly and stir well.
- Cook low and slow: Cover your slow cooker and set it on low for 6-8 hours, or high for 3-4 hours.
- Finishing touches: Once cooked, remove the bay leaves, taste for seasoning, and adjust if necessary. Serve warm, garnished with fresh parsley.
Notes
This stew can be served with crusty bread or biscuits. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American