Description
A hearty and comforting Slow Cooker Chicken Stew made with tender chicken pieces, potatoes, carrots, celery, and aromatic herbs slow-cooked to perfection. This easy-to-make stew features a rich, thickened broth with a touch of tomato paste and paprika, perfect for a cozy family dinner.
Ingredients
Scale
Main Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquid and Seasoning
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon paprika
- Salt and pepper to taste
Thickening and Garnish
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- ½ cup frozen peas (optional, added in the last 30 minutes)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and add ingredients: Place the cut chicken pieces, potatoes, carrots, celery, onion, and minced garlic into the slow cooker bowl evenly.
- Make the broth mixture: In a small bowl, whisk together chicken broth, tomato paste, dried thyme, dried rosemary, bay leaf, paprika, salt, and pepper until fully combined.
- Pour broth over ingredients: Pour this seasoned broth mixture evenly over the ingredients in the slow cooker, ensuring everything is covered.
- Cook on low heat: Cover and cook the stew on low heat for 7 to 8 hours until the chicken is tender and vegetables are fully cooked, or alternatively, cook on high heat for 4 to 5 hours for a quicker option.
- Prepare the slurry: About 30 minutes before the cooking time ends, mix 2 tablespoons of all-purpose flour with 2 tablespoons of cold water to create a smooth slurry.
- Thicken the stew: Stir the flour slurry into the stew to thicken the broth. Add frozen peas at this time if using, then continue cooking uncovered for the remaining 30 minutes.
- Final seasoning and garnish: Remove the bay leaf from the stew, taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy alongside crusty bread or over rice for a complete meal.
Notes
- You can use either chicken thighs or breasts based on your preference. Thighs will provide a slightly richer flavor and more tenderness.
- Adding frozen peas is optional but adds a nice pop of color and sweetness.
- The stew can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free thickener.
- Adjust the seasoning, especially salt and pepper, at the end to suit your taste.
