Description
A comforting and hearty Slow Cooker Chicken Stew featuring tender chicken, hearty vegetables, and a flavorful broth, perfect for an easy, hands-off meal. Rich in savory herbs and a thickened broth, this stew is ideal for cold days and can be prepared in advance.
Ingredients
Scale
Protein
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
Liquids & Broth
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
Seasonings & Herbs
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Thickening Agent (Optional)
- 1/4 cup all-purpose flour (optional, for thickening)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken: In a skillet over medium-high heat, sear the chicken pieces until golden brown. This step enhances the flavor of the stew by adding a rich, caramelized taste.
- Assemble in Slow Cooker: Transfer the seared chicken, diced carrots, celery, onion, potatoes, minced garlic, and bay leaves into the slow cooker, layering ingredients evenly for consistent cooking.
- Add Seasonings and Broth: Sprinkle dried thyme, salt, and pepper over the ingredients. Add tomato paste and pour in the low-sodium chicken broth. For a thicker stew, sprinkle the all-purpose flour over the mixture and stir gently to combine all components thoroughly.
- Cook: Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cook until the vegetables are tender and the chicken is fully cooked and flavorful.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Searing the chicken before slow cooking adds depth of flavor but can be skipped to save time, though the stew may be less rich.
- Use chicken thighs for juicier, more flavorful meat; breasts can be used but tend to be leaner and less tender.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
