Description
This cozy slow cooker chicken stew is packed with tender chicken, hearty vegetables, and savory herbs. It’s the ultimate comfort food that’s easy to prep and perfect for busy weeknights or lazy weekends. Just toss everything in the slow cooker and let it do the work!
Ingredients
-
1 1/2 lbs boneless, skinless chicken thighs (cut into chunks)
-
4 cups chicken broth
-
3 medium carrots (sliced)
-
3 celery stalks (sliced)
-
3 medium potatoes (peeled and diced)
-
1 onion (chopped)
-
3 cloves garlic (minced)
-
1 tsp dried thyme
-
1 tsp dried rosemary
-
1 bay leaf
-
1 tsp salt
-
1/2 tsp black pepper
-
2 tbsp tomato paste
-
2 tbsp all-purpose flour (optional, for thickening)
-
1 cup frozen peas (added at the end)
-
2 tbsp olive oil
Instructions
-
Heat olive oil in a skillet over medium heat. Sear the chicken chunks until lightly browned (about 2–3 minutes per side). This step is optional but adds flavor.
-
Transfer the chicken to the slow cooker.
-
Add carrots, celery, potatoes, onion, garlic, thyme, rosemary, bay leaf, salt, pepper, and tomato paste.
-
Pour in the chicken broth and stir to combine.
-
Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken and vegetables are tender.
-
If you’d like a thicker stew, mix flour with a bit of water to make a slurry and stir it into the stew about 30 minutes before it’s done cooking.
-
Add frozen peas during the last 15–20 minutes of cooking.
-
Remove the bay leaf, taste and adjust seasoning if needed, and serve warm.
Notes
-
You can swap chicken thighs for chicken breasts, but thighs tend to stay juicier.
-
Add a splash of heavy cream at the end for a creamier texture.
-
Serve with crusty bread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg