Description
A hearty and comforting Slow Cooker Chicken Stew loaded with tender chicken, fresh vegetables, and flavorful herbs. This easy-to-make stew is perfect for a cozy family meal, simmered low and slow to blend all the delicious flavors together.
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 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)
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 creating a savory crust.
- Assemble in Slow Cooker: Transfer the seared chicken, 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. If you prefer a thicker stew, sprinkle the flour over the mixture and stir to combine thoroughly.
- 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 freshly chopped parsley for a fresh finish.
Notes
- Searing the chicken enhances the flavor but can be skipped if short on time.
- Add the flour gradually and mix well to avoid lumps for a smooth stew consistency.
- Feel free to substitute chicken thighs for breasts depending on your preference; thighs tend to be juicier.
- Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.
- For a gluten-free option, use cornstarch or a gluten-free flour blend to thicken the stew instead of all-purpose flour.
