Description
This Slow Cooker Chicken Stew recipe is a hearty and comforting dish that is perfect for a cozy dinner. With tender chicken, flavorful vegetables, and aromatic herbs, this stew is a satisfying meal that the whole family will love.
Ingredients
Scale
Chicken Stew:
- 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
- 4 medium carrots (peeled and sliced)
- 3 medium potatoes (peeled and diced)
- 2 celery stalks (sliced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
Additional:
- ½ cup frozen peas (added at the end)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Flour-Tomato Paste Mixture: In a small bowl, whisk the flour and tomato paste with ½ cup of the chicken broth until smooth.
- Cook the Stew: Add all ingredients—except peas and parsley—to a 6-quart slow cooker. Stir gently to combine. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is tender and the vegetables are cooked through.
- Finish the Stew: In the last 15 minutes of cooking, stir in the frozen peas and let them heat through. Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Notes
- For added richness, brown the chicken and sauté the onion and garlic in olive oil before adding to the slow cooker.
- This stew pairs well with crusty bread or biscuits.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
