Description:
Slow Cooker Chicken Stew is a comforting dish with tender chunks of chicken, vegetables, and potatoes simmered in a savory broth. This deliciously simple recipe requires minimal effort, making it perfect for busy days when you want a wholesome meal ready in the evening.
Ingredients (Quantities):
- Boneless, skinless chicken thighs or breasts: 1.5 lbs (cut into 1-inch pieces)
- Carrots: 3 (sliced)
- Celery: 2 stalks (sliced)
- Potatoes: 4 medium (peeled and cubed)
- Onion: 1 large (chopped)
- Garlic: 3 cloves (minced)
- Green beans: 1 cup (trimmed and cut in halves, fresh or frozen)
- Chicken broth: 4 cups (low-sodium)
- Tomato paste: 2 tablespoons
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Salt and black pepper: to taste
- Olive oil: 1 tablespoon
- Fresh parsley: chopped, for garnish
Optional Ingredients:
- Red pepper flakes: for a hint of heat
- Frozen peas: ½ cup, added in the last 30 minutes
Instructions:
1. Prepare the Ingredients:
- Season the chicken with salt and black pepper. In a skillet, heat olive oil over medium-high heat and sear the chicken until lightly browned on all sides (about 2-3 minutes per side). This step is optional but adds flavor.
2. Add Ingredients to Slow Cooker:
- In the slow cooker, add the browned chicken, carrots, celery, potatoes, onion, garlic, and green beans.
3. Make the Broth:
- In a bowl, whisk together the chicken broth and tomato paste. Pour the mixture over the ingredients in the slow cooker. Add the bay leaves, dried thyme, and rosemary.
4. Cook the Stew:
- Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken and vegetables are tender. If using frozen peas, add them in the last 30 minutes of cooking.
5. Finish and Serve:
- Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the stew in bowls and garnish with fresh parsley.
Tips for Success:
- Sear the chicken: Browning the chicken before adding it to the slow cooker enhances the flavor but can be skipped if you’re in a hurry.
- Thicker stew: For a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew 30 minutes before serving.
- Add leafy greens: Stir in a handful of spinach or kale in the last 10 minutes for extra nutrients.
Recommendations:
- Serve with crusty bread or warm biscuits to soak up the broth.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition (per serving, estimated):
- Calories: 380
- Protein: 35g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 7g
- Sodium: 600mg
Enjoy this Slow Cooker Chicken Stew—a warm, nourishing dish that’s perfect for any chilly day!
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