Description
This Slow Cooker Chicken Stew is a comforting and hearty meal perfect for chilly days. Tender chicken, flavorful vegetables, and aromatic herbs come together in a rich broth, creating a satisfying dish that the whole family will love.
Ingredients
Scale
Chicken Stew:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Place the chicken, carrots, potatoes, celery, onion, garlic, chicken broth, tomato paste, thyme, rosemary, paprika, bay leaf, salt, and pepper into the slow cooker. Stir to combine.
- Cook the Stew: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Thicken the Stew: If a thicker stew is desired, stir in the cornstarch slurry during the last 30 minutes of cooking and continue on high until thickened.
- Finish the Dish: Discard the bay leaf, stir in the peas, and cook for an additional 5 minutes. Garnish with fresh parsley before serving.
Notes
- For a creamier version, stir in 1/2 cup heavy cream or coconut milk at the end of cooking.
- Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
