Description
A hearty and comforting slow cooker chicken stew made with tender chicken, vegetables, and herbs.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tbsp cornstarch
- 1/4 cup water
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches, then transfer to a slow cooker.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Transfer vegetables to the slow cooker.
- Pour chicken broth and diced tomatoes into the slow cooker. Stir in thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add potatoes to the slow cooker during the last 2 hours of cooking time (or 1 hour on high).
- In the last 30 minutes, stir in frozen peas.
- In a small bowl, whisk together cornstarch and water until smooth. Stir into the stew to thicken.
- Cook for another 10-15 minutes, or until the stew has thickened to your desired consistency.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like bell peppers or green beans for variety.
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg