Description

A hearty and comforting Slow Cooker Chicken Stew, packed with tender chicken, flavorful vegetables, and a rich, savory broth. Perfect for busy days, this set-it-and-forget-it meal is both satisfying and easy to make.

Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
4 cups (960ml) chicken broth, low sodium preferred
4 medium potatoes, peeled and cubed
3 large carrots, peeled and sliced into rounds
2 celery stalks, chopped
1 large onion, finely chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes with juice
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt, adjust to taste
1/2 tsp black pepper
1 bay leaf
1 tbsp olive oil (optional, for browning the chicken)
1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Wash and peel the potatoes and carrots. Cut the potatoes into cubes and slice the carrots. Chop the celery and onion. Mince the garlic. Cut the chicken into bite-sized pieces.

2. (Optional) Heat olive oil in a skillet over medium heat. Brown the chicken for 2-3 minutes until lightly golden on all sides. Set aside.

3. Place potatoes, carrots, celery, onion, and garlic in the bottom of the slow cooker. Add the diced tomatoes with juice. Layer the chicken over the vegetables. Pour in the chicken broth. Add thyme, rosemary, paprika, salt, pepper, and bay leaf. Stir gently to combine.

4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until vegetables are tender and chicken is cooked through.

5. (Optional) For a thicker stew, mix cornstarch with water and stir into the stew 30 minutes before the end of cooking. Leave the lid slightly ajar and switch to High to thicken.

6. Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.

Notes

You can substitute the chicken with turkey or beef for variation.

Add quick-cooking vegetables like peas or green beans in the last 30 minutes of cooking.

For a creamier version, stir in 1/2 cup heavy cream during the final 30 minutes.

Serve with crusty bread, rice, or mashed potatoes for a complete meal.