Cozy Slow Cooker Chicken Stew
why make this recipe
Slow Cooker Chicken Stew is not just a meal; it’s a comforting embrace on a chilly day. This hearty dish melds tender chicken, flavorful vegetables, and a rich broth, making it the perfect choice for family dinners or meal prep. The slow cooking method allows the ingredients to build deep flavors, making every spoonful a delight. It’s also incredibly easy to prepare, requiring minimal effort while delivering maximum taste and nourishment.
how to make Slow Cooker Chicken Stew
Making Slow Cooker Chicken Stew is straightforward and satisfying. With just a few simple steps, you can whip up a warm and hearty dish that will tantalize your taste buds. Here’s how to do it:
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 flour for thickening (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- 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 dried thyme, salt, and pepper over the ingredients; stir to distribute flavors.
- Pour in the chicken broth; if you prefer a thicker stew, whisk in the flour and stir until thickened.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove bay leaves; ladle the stew into bowls and garnish with chopped parsley.
how to serve Slow Cooker Chicken Stew
Slow Cooker Chicken Stew can be served in a variety of ways. A warm bowl of this stew is fantastic on its own, providing complete nutrition in one dish. For a more filling meal, pair it with crusty bread, rice, or a fresh salad. You can also add a sprinkle of grated cheese or a dollop of sour cream for an extra creamy touch. Garnishing with freshly chopped parsley adds a pop of color and brightness to the dish.
how to store
Storing your Slow Cooker Chicken Stew is simple. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days. If you want to keep it longer, consider freezing it in portions for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm it on the stovetop or in the microwave until heated through.
tips to make
- Sear the Chicken: Take a few extra minutes to sear the chicken before adding it to the slow cooker. This step enhances the depth of flavor in your stew.
- Adjust Thickness: If you prefer a thicker stew, remember to whisk in the flour and ensure it’s well combined with the broth before cooking.
- Season to Taste: Don’t hesitate to adjust the seasoning as per your preference. Adding a splash of lemon juice before serving can brighten the flavors.
variation
There are countless ways to customize Slow Cooker Chicken Stew! You can try adding different vegetables such as green beans or bell peppers. For added richness, consider incorporating cream or coconut milk towards the end of the cooking time. You can also make it spicy by adding red pepper flakes or incorporating some diced jalapeños. For a lighter version, substitute the chicken with beans or lentils for a plant-based stew.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken in the slow cooker. However, it will take longer to cook, and you should ensure it reaches a safe internal temperature of 165°F.
Can I skip searing the chicken?
Searing the chicken is optional, but it enhances the flavor. If you’re short on time, you can skip this step, but the stew may be less flavorful.
Can I double the recipe?
Absolutely! Doubling the recipe is an excellent way to meal prep. Just ensure your slow cooker is large enough to accommodate the additional ingredients and adjust the cooking time if needed.
Slow Cooker Chicken Stew
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 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
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- Salt and pepper to taste
- 1/4 cup flour for thickening (optional) Optional for thickening the stew.
- Fresh parsley chopped, for garnish
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 dried thyme, salt, and pepper over the ingredients; stir to distribute flavors.
- Pour in the chicken broth; if you prefer a thicker stew, whisk in the flour and stir until thickened.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove bay leaves; ladle the stew into bowls and garnish with chopped parsley.
