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Slow Cooker Chicken Stew

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This Slow Cooker Chicken Stew embraces comforting meals with hearty ingredients and rich flavors, making it a perfect choice for busy weeknights or lazy Sundays.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts Use thighs for more flavor or breasts for leaner meat.
  • 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 leaves bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (optional, for thickening) Whisk into broth before adding.
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Sear the chicken in a hot skillet for about 5-7 minutes until golden brown on both sides.
  2. Transfer the seared chicken to the slow cooker. Add the diced carrots, celery, onion, potatoes, garlic, and bay leaves.
  3. Sprinkle the thyme, salt, and pepper over the contents. Stir to combine everything evenly.
  4. Pour in the chicken broth. If you prefer a thicker stew, whisk the flour into the broth before adding it.
  5. Cover the slow cooker, setting it to low for 6-8 hours or high for 3-4 hours. The chicken should be tender, and vegetables cooked through.
  6. Remove bay leaves and ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 4g

Notes

To store leftovers, refrigerate in an airtight container for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating. Don’t skip the searing stage for deeper flavors.

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