Slow Cooker Chicken Stew

by

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!

Leave a Comment