Description
A warm bowl of stew featuring tender chicken, a medley of vegetables, and rich flavorful broth, perfect for cold days and family meals.
Ingredients
Scale
- 2 pounds chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 4 medium potatoes (peeled and diced)
- 3 carrots (sliced)
- 2 stalks celery (diced)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 cup frozen peas (add at the end for best texture)
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon thyme (dried)
- 1 teaspoon rosemary (dried)
- 1 bay leaf (remember to remove before serving)
- Salt (to taste)
- Pepper (to taste)
- 3 tablespoons olive oil (for sautéing)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Prep the vegetables: Start by peeling and dicing the potatoes, slicing the carrots, dicing the celery, and chopping the onion. Mince the garlic and set all your colorful veggies aside, ready to shine!
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. This step will enhance the flavor of your stew.
- Combine ingredients: Stir in the minced garlic and sauté for another minute until fragrant. Transfer the sautéed onions and garlic into your slow cooker.
- Add chicken & veggies: Toss in the diced chicken thighs, along with the diced potatoes, carrots, and celery. Resisting the urge to eat the raw veggies is tough, but trust the process!
- Pour in the broth: Carefully pour in the chicken broth and gently stir to combine all the ingredients.
- Season to taste: Sprinkle in thyme and rosemary, and add salt and pepper to taste. Don’t forget the bay leaf—it adds additional flavor during cooking!
- Slow cook: Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is tender and juicy. One of the best things about slow cooking is that you can almost smell the stew as it cooks.
- Add peas: In the last 30 minutes of cooking, stir in the frozen peas to keep them vibrant and fresh.
- Thickening option: If you prefer a thicker stew, mix cornstarch with water to create a slurry. Stir it into the stew during the last moments of cooking.
- Finishing touches: Remove the bay leaf, taste, and adjust your seasonings as needed. Ladle the warm stew into bowls, garnishing with fresh herbs if you like.
Notes
Serve with crusty bread or a side salad for a complete meal. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg