Slow Cooker Chicken Stew
A comforting and filling stew that's easy to prepare in a slow cooker, perfect for busy days and utilizing fresh vegetables and lean protein.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Can use either thighs or breasts.
- 3 carrots, diced Adds sweetness and color.
- 3 stalks celery, diced Adds flavor and texture.
- 1 onion, diced Enhances flavor base.
- 4 medium potatoes, peeled and cubed Provides heartiness.
- 4 cloves garlic, minced Adds depth of flavor.
- 4 cups low-sodium chicken broth Keeps the stew healthy.
- 2 tablespoons tomato paste Enhances the stew's richness.
- 1 teaspoon dried thyme
- 2 bay leaves Adds flavor.
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening) Use to thicken the stew if desired.
- Fresh parsley, chopped (for garnish, optional) For garnish and added flavor.
Instructions
Preparation
- Sear the chicken in a hot skillet until golden brown.
- Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
- Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
- Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding or sprinkle it over and stir to thicken.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
- Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.
Notes
To store leftovers, let the stew cool completely. Transfer it to an airtight container and refrigerate. It will last for 3-4 days in the fridge. You can also freeze the stew for longer storage.