Description
A hearty chicken stew filled with tender chicken and a colorful medley of vegetables, perfect for cozy family dinners.
Ingredients
Scale
- 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
- In a hot skillet, sear the chicken until golden brown on both sides (about 3–4 minutes per side).
- Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
- Sprinkle thyme, salt, and pepper over the mixture and give it a gentle stir to combine.
- Pour in the chicken broth. If you wish to thicken the stew, whisk the optional flour with a bit of broth or water before adding it.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken and vegetables are tender.
- Remove the bay leaves, taste, and adjust seasoning as desired. Serve garnished with fresh parsley.
Notes
For a gluten-free version, substitute flour with cornstarch. Use chicken thighs for a juicier stew.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg