Description
A hearty and comforting slow cooker chicken and vegetables stew, perfect for an easy and flavorful meal. Tender chicken thighs simmer with carrots, potatoes, celery, and herbs in a savory broth.
Ingredients
1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
3 celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Instructions
In a large bowl, toss the chicken pieces with the flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and brown them on all sides, about 4-5 minutes. Transfer the chicken to the slow cooker.
Add the carrots, potatoes, celery, onion, and garlic to the slow cooker.
In a separate bowl, whisk together the chicken broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper until well combined.
Pour the broth mixture over the chicken and vegetables in the slow cooker.
Add the bay leaf to the slow cooker and stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf. Stir in the chopped fresh parsley just before serving.
Ladle the stew into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours