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Chicken Stew

A comforting and hearty slow cooker chicken stew, perfect for busy days, featuring tender chicken and vegetables simmered to perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 grams 900 grams (2 lbs) boneless, skinless chicken thighs or breasts
  • 3 3 carrots, diced
  • 3 3 celery stalks, diced
  • 1 1 onion, diced
  • 4 4 medium potatoes, peeled and cubed
  • 4 cloves 4 cloves garlic, minced
  • 1 liter 1 liter (4 cups) low-sodium chicken broth
  • 30 grams 30 grams (2 tbsp) tomato paste
  • 1 teaspoon 1 teaspoon dried thyme
  • 2 2 bay leaves
  • Salt and pepper, to taste
  • 30 grams 30 grams (¼ cup) all-purpose flour (optional, for thickening) Use if you prefer a thicker stew
  • Fresh parsley, chopped (for garnish, optional)

Method
 

Preparation
  1. Sear the chicken in a hot skillet until golden brown.
  2. Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
  3. Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
  4. Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
  2. Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.

Notes

Serve piping hot, either on its own or alongside a crusty loaf of bread for dipping. You can also serve it over a bed of rice or noodles. Leftovers can be stored in the refrigerator and reheated beautifully.