Description
A hearty and comforting Slow Cooker Chicken Stew made with tender chicken thighs, fresh vegetables, and a flavorful broth thickened to perfection. This easy, hands-off recipe is perfect for a cozy meal, combining wholesome ingredients and aromatic herbs slow-cooked to melt-in-your-mouth tenderness.
Ingredients
Scale
Protein
- 1.5 lbs boneless, skinless chicken thighs
Vegetables
- 4 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquids & Seasonings
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Thickener
- 1/4 cup all-purpose flour
- 1/4 cup water
Instructions
- Prepare Chicken: Place the boneless, skinless chicken thighs in the slow cooker.
- Season Chicken: Season the chicken with salt, black pepper, garlic powder, onion powder, dried thyme, and paprika to enhance flavor.
- Add Vegetables: Add the chopped onion, sliced carrots, diced potatoes, and frozen peas to the slow cooker with the chicken.
- Pour Broth: Pour in the chicken broth, ensuring all ingredients are well covered to cook evenly.
- Cook Stew: Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and vegetables are soft.
- Make Slurry: In a small bowl, mix the all-purpose flour and water to create a slurry that will thicken the stew.
- Thicken Stew: About 30 minutes before serving, stir the slurry into the stew.
- Final Cook: Cover and cook on high for an additional 30 minutes until the broth thickens to a stew-like consistency.
- Serve: Serve the stew hot and enjoy a comforting, flavorful meal.
Notes
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Feel free to add other vegetables like celery or green beans for variety.
- Adjust seasoning and salt to taste before serving.
- For a gluten-free version, replace all-purpose flour with cornstarch as the thickener.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.