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Slow Cooker Chicken Stew


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  • Author: Lina Judi
  • Total Time: 7 hours 15 minutes

Description

A hearty and comforting chicken stew filled with tender chunks of chicken, root vegetables, and aromatic herbs, perfect for cozy dinners on chilly days.


Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
  • 4 medium potatoes, peeled and diced
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 3 cups chicken broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (optional, for thickening)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  • Place the chicken thighs, potatoes, carrots, onion, and garlic in the slow cooker.
  • Add the chicken broth, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  • Cover and cook on low for 7-8 hours, or until the chicken and vegetables are tender.
  • If you prefer a thicker stew, mix the flour with a little water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
  • Remove the bay leaf before serving.
  • Garnish with chopped fresh parsley before serving.

Notes

  • Feel free to add other vegetables like green beans or corn for extra flavor and nutrition.
  • This stew can be made a day in advance and tastes even better the next day.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours