Description
This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for busy weeknights. Packed with tender chicken, flavorful vegetables, and savory herbs, it’s a satisfying meal the whole family will love.
Ingredients
Scale
Chicken Stew:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into chunks)
- 4 medium carrots (peeled and sliced)
- 3 medium potatoes (peeled and diced)
- 2 celery stalks (sliced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 bay leaf
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
Slurry:
- 1/4 cup all-purpose flour
- 1/4 cup water
Additional:
- 1/2 cup frozen peas (added at the end)
- Chopped parsley (for garnish, optional)
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, carrots, potatoes, celery, onion, garlic, salt, pepper, thyme, rosemary, paprika, bay leaf, chicken broth, and tomato paste in the slow cooker.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours until vegetables are tender and chicken is cooked through.
- Thicken Stew: Mix flour and water to form a slurry, then stir into the stew 30 minutes before serving.
- Add Peas: Include peas during the last 10 minutes of cooking.
- Final Touches: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- For added flavor, sear chicken before adding to the slow cooker.
- Variations: Use sweet potatoes or add green beans for a twist.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
