Crockpot Chicken Stew
A warm and nourishing stew made with tender chicken, vegetables, and herbs, perfect for busy days or chilly evenings.
Ingredients
Main Ingredients
- 2 lbs chicken (thighs or breasts) Thighs tend to be more flavorful.
- 4 cups chicken broth Use low-sodium or homemade for better flavor.
- 3 pieces carrots, chopped Add more if desired.
- 3 pieces potatoes, diced Any variety works.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Chop the carrots, potatoes, onion, and celery into bite-sized pieces. Mince the garlic.
Assembly
- In your crockpot, layer the chicken first, followed by the chopped carrots, diced potatoes, chopped onion, minced garlic, and chopped celery.
- Sprinkle in the dried thyme and rosemary, and season with salt and pepper.
- Pour the chicken broth over all the ingredients.
Cooking
- Cover your crockpot and set it to cook on low for 6-8 hours or on high for 4-5 hours.
- Check that the chicken is fully cooked and the vegetables are tender when done.
Finishing Touches
- Remove the chicken from the pot and shred it using two forks. Stir the shredded chicken back into the stew if desired.
- Ladle the stew into bowls and enjoy your meal. Ideal with crusty bread.
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Notes
Can store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to three months.