Slow Cooker Chicken Stew
A warm and comforting slow cooker chicken stew, packed with flavor and nutrients from tender chicken and hearty vegetables.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Choose thighs for more flavor and tenderness.
- 3 pieces carrots, diced
- 3 stalks celery, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth Use low-sodium broth to control salt content.
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening) Can be omitted for gluten-free option.
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
Preparation
- Start by searing the chicken in a hot skillet for about 3-5 minutes on each side until golden, then remove from heat.
- In your slow cooker, place the seared chicken alongside the diced carrots, celery, onions, and potatoes.
- Incorporate the minced garlic and bay leaves. Season the mixture with thyme, salt, and pepper, stirring gently to combine.
- Pour in the low-sodium chicken broth. If thickening, whisk the flour with a little broth first, or sprinkle it over the top and stir to incorporate.
- Secure the lid on your slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooking time is complete, remove the bay leaves, taste and adjust seasoning as necessary.
- Serve warm, garnished with freshly chopped parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container. It can last 3-4 days in the fridge or can be frozen for longer storage. When reheating, ensure it's heated thoroughly.