Slow Cooker Chicken Stew Recipe
This Slow Cooker Chicken Stew is a hearty and comforting dish made with tender chicken thighs, fresh vegetables, and aromatic herbs. Perfect for a cozy meal, it involves slow cooking the ingredients to bring out rich flavors and a satisfying texture, with an optional step to thicken the stew for a luscious finish.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 30 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Broth
- 2 lbs boneless skinless chicken thighs (about 900 g), trimmed
- 4 cups low-sodium chicken broth (960 ml)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Vegetables and Aromatics
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Seasonings and Garnishes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Optional Thickening
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Season and Brown Chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the chicken on both sides for 2–3 minutes per side. This step adds deeper flavor but can be skipped if preferred.
- Prepare Vegetables and Herbs: Place the carrots, potatoes, onion, celery, and garlic into the slow cooker. Add the tomato paste, dried thyme, dried rosemary, and bay leaf. Stir everything together to combine the flavors.
- Assemble in Slow Cooker: Nestle the browned or raw chicken thighs on top of the vegetables in the slow cooker. Pour in the chicken broth until the ingredients are mostly submerged. Cover with the lid.
- Cook the Stew: Cook on low for 6 hours or on high for 3 to 4 hours until the chicken is fully cooked and the vegetables are tender.
- Shred Chicken and Thicken Stew: Remove the chicken from the slow cooker and shred or cube it using two forks. Return the chicken to the slow cooker. To thicken the stew, mix the flour with 3 tablespoons of cold broth to form a slurry, stir it into the stew, and cook uncovered for an additional 10–15 minutes until slightly thickened.
- Finish and Serve: Discard the bay leaf. Adjust seasoning with salt and pepper to taste. Stir in the chopped fresh parsley and serve the stew hot, optionally with crusty bread or over rice.
Notes
- Skipping the browning step shortens preparation time but may result in less depth of flavor.
- Use low-sodium broth to control the salt content more effectively.
- The optional flour slurry thickens the stew, but you can omit it for a lighter consistency.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
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Find it online: https://platedbyemma.com/slow-cooker-chicken-stew-recipe/
