Description
A hearty, soul-soothing chicken stew packed with flavor, nourishing ingredients, and effortless preparation, perfect for busy weeknights.
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
- Begin by searing the chicken in a hot skillet until golden brown.
- Transfer the seared chicken to the slow cooker, along with the diced carrots, celery, potatoes, minced garlic, and bay leaves.
- Sprinkle the thyme, salt, and pepper over the ingredients and stir gently to combine.
- Pour in the chicken broth. If using flour for thickening, whisk it with a bit of broth before adding it.
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until chicken and vegetables are tender.
- When finished, remove the bay leaves and adjust seasoning if necessary. Serve with fresh parsley for garnish.
Notes
Serve with crusty bread or a fresh green salad. Store leftovers in the refrigerator for up to four days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American