Slow Cooker Chicken Stew
A comforting and hearty dish made with tender chicken, flavorful vegetables, and rich broth, perfect for chilly days and family dinners.
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.
Notes
Allow the stew to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days, or frozen for up to 3 months.