Description
A hearty and comforting chicken stew that’s easy to prepare and perfect for chilly evenings.
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
- In a hot skillet, sear the chicken until golden brown on both sides to enhance flavor.
- Transfer the seared chicken to the slow cooker and add the diced vegetables, potatoes, minced garlic, and bay leaves.
- Sprinkle thyme, salt, and pepper over the ingredients and stir to mix.
- Pour in the chicken broth. If using flour, whisk it with a splash of broth first or sprinkle it on top and stir for even thickening.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the chicken and vegetables are fork-tender.
- Remove the bay leaves, taste, and adjust seasoning as necessary. Serve garnished with fresh parsley.
Notes
For maximum flavor, make this a day in advance; the tastes meld beautifully overnight. You can skip searing the chicken if you’re short on time.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American