Description
This slow cooker chicken stew is a hearty and comforting meal that is perfect for busy weeknights. Tender chicken, potatoes, carrots, and peas simmer in a flavorful broth seasoned with herbs, creating a delicious and satisfying dish.
Ingredients
Scale
Chicken Stew:
- 2 pounds boneless, skinless chicken thighs cut into chunks
- 3 medium potatoes, peeled and cubed
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Ingredients: Place the chicken, potatoes, carrots, celery, onion, and garlic into the slow cooker.
- Add the Broth and Seasonings: Pour in the chicken broth, diced tomatoes, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir gently to combine.
- Cook the Stew: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the chicken is tender and the vegetables are fully cooked.
- Final Touches: About 30 minutes before serving, stir in the peas. For a thicker stew, stir in the cornstarch slurry and let it cook for the final 30 minutes. Remove the bay leaves before serving.
Notes
- You can substitute chicken breasts for thighs, though thighs stay more tender in long cooking.
- Add parsnips or mushrooms for extra flavor and texture.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 115 mg
