Description
A comforting and easy slow cooker chicken stew recipe, packed with tender chicken, potatoes, carrots, and savory herbs. Perfect for a cozy weeknight meal with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups chicken broth (low sodium recommended)
2 cups chopped carrots (about 3-4 medium carrots)
2 cups chopped celery (about 3-4 stalks)
3 cups chopped potatoes (Yukon Gold or red potatoes, peeled or unpeeled, cut into 1-inch pieces)
1 (14.5 oz) can diced tomatoes, undrained
4-5 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tbsp cornstarch (optional, for thickening)
3 tbsp cold water (optional, for thickening slurry)
Fresh parsley, chopped, for garnish
Instructions
Step 1: Pat chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove chicken and set aside.
Step 2: Add remaining 1 tablespoon of olive oil to the skillet (if needed). Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Deglaze the skillet with a splash of chicken broth, scraping up any browned bits. Transfer onion and garlic mixture to the slow cooker.
Step 4: Add seared chicken thighs to the slow cooker. Arrange chopped carrots, celery, and potatoes around and over the chicken. Pour in remaining chicken broth, canned diced tomatoes (undrained), fresh thyme sprigs, and bay leaf. Season with additional salt and pepper.
Step 5: Cover and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until chicken is fork-tender and vegetables are soft.
Step 6: (Optional thickening) About 30 minutes before serving, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the stew. Cook for another 30 minutes on HIGH until thickened to desired consistency.
Step 7: Remove bay leaf and thyme sprigs before serving. Taste and adjust seasonings. Garnish with fresh chopped parsley.
Notes
For best results, don't skip browning the chicken and sautéing the aromatics. This adds a crucial layer of flavor. Adjust vegetable types and quantities to your liking. Leftovers are even better the next day!
- Prep Time: 20M
- Cook Time: 4H (on high) or 8H (on low)
- Category: Slow Cooker / Instant Pot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 95 mg
