Description
A hearty and comforting slow cooker chicken stew that is perfect for any occasion.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Transfer the sautéed onion and garlic to the slow cooker. Add the chicken, carrots, potatoes, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- If you prefer a thicker stew, mix the cornstarch and water in a small bowl to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Serve hot.
Notes
- For a richer flavor, add a splash of white wine to the broth before cooking.
- You can substitute the chicken thighs with chicken breasts if you prefer a leaner option.
- Add some frozen peas in the last 10 minutes of cooking for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg