Slow Cooker Chicken Stew
A hearty Slow Cooker Chicken Stew made with tender chicken thighs, fresh vegetables, and herbs for a comforting meal.
Equipment
- Slow Cooker
- Skillet
Ingredients
Chicken
- 3 pounds bone-in chicken thighs extra fat trimmed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil for searing
Vegetables
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 4 medium carrots peeled and sliced
- 3 medium red potatoes quartered
- 3 bay leaves dried or fresh
Broth and Seasonings
- 1.5 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
- 0.5 teaspoon fresh rosemary minced, or ¼ teaspoon dried
- 5 cups chicken broth plus more as needed
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Instructions
Preparation
- Season chicken with salt and pepper. Heat olive oil in a skillet and sear chicken until golden brown, then transfer to a slow cooker.
- In the same skillet, sauté the onions and carrots until softened, scraping brown bits from the pan.
- Add garlic, thyme, and rosemary, sauté until fragrant. Stir in tomato paste and deglaze with chicken broth.
- Transfer the mixture to the slow cooker with chicken, add potatoes, bay leaves, remaining broth, and season.
- Cook on HIGH for 4 hours. 3.5 hours in, dilute flour with broth to make a slurry, add slurry and peas to the cooker.
- Remove chicken, shred, and return it to the slow cooker along with parsley. Adjust seasoning if needed.
- Serve warm with bread or biscuits.
Notes
If your slow cooker has a sauté function, you can use that for convenience. You can refrigerate leftovers for up to 3 days.
Nutrition
Serving: 1servingCalories: 584kcalCarbohydrates: 35gProtein: 37gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 189mgSodium: 948mgPotassium: 1329mgFiber: 5gSugar: 6gVitamin A: 7448IUVitamin C: 42mgCalcium: 75mgIron: 4mg
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