Description
This slow cooker chicken stew is a hearty, comforting meal made with tender chicken, flavorful vegetables, and a savory broth. It’s an easy, hands-off recipe perfect for weeknights or meal prep.
Ingredients
- 1.5–2 lb boneless, skinless chicken thighs or breasts
- 3 carrots, sliced
- 3–4 potatoes, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1–2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and pepper, then lightly coat with flour.
- In a skillet, heat olive oil and brown chicken on both sides.
- Transfer chicken to the slow cooker and add carrots, potatoes, celery, onion, and garlic.
- Stir in tomato paste, thyme, bay leaf, and pour in chicken broth.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and vegetables are tender.
- Shred chicken into bite-sized pieces and stir the stew to combine.
- Garnish with fresh parsley and serve warm.
Notes
- Sweet potatoes can be used instead of regular potatoes for a sweeter flavor.
- Add peas or green beans near the end of cooking for more color and texture.
- Stir in a splash of cream at the end for extra richness.
- White beans can be added for additional protein.
- To thicken, stir in a cornstarch slurry during the last 30 minutes.
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350–400
