Description
A hearty and comforting slow cooker chicken stew filled with tender chicken, root vegetables, and aromatic herbs, perfect for chilly days.
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 all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- 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 thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
- Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken and vegetables are tender.
- Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.
Notes
For extra flavor, consider using bone-in chicken and adding fresh herbs just before serving. Serve with crusty bread or over rice.