Description
A comforting and easy slow-cooked chicken stew with tender chicken, vegetables, and a savory broth.
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
- Pat the chicken dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken for 2–3 minutes per side until golden.
- Place the browned chicken in the slow cooker. Add diced carrots, celery, onion, potatoes, minced garlic, and bay leaves. Sprinkle thyme, a pinch of salt, and some black pepper over the top. Toss gently to combine.
- Stir the tomato paste into the chicken broth until dissolved, then pour over the ingredients in the slow cooker. If thickening, whisk the flour with 2–3 tablespoons of broth or water into a smooth paste before adding.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and the potatoes are soft.
- Before serving, remove bay leaves and check seasoning. If thickening, stir in a cornstarch slurry, then mix back and simmer on high for 10-15 minutes.
- Garnish with chopped parsley before serving.
Notes
Use low-sodium broth for better control over salt levels. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American