Slow Cooker Chicken Stew
A warm and hearty meal perfect for any day of the week, this slow cooker chicken stew is easy to prepare and nutritious.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas Add about 30 minutes before serving
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce Ensure gluten-free if necessary
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Place the chicken thighs at the bottom of the slow cooker.
- Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.
- In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- About 30 minutes before serving, add the frozen peas and allow them to heat through.
- Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Chop your vegetables uniformly for even cooking. You can customize by adding celery or bell peppers. For a thicker stew, mix cornstarch with water and stir in during the last hour of cooking. For spice lovers, consider adding a pinch of red pepper flakes.