Description
This Slow Cooker Chicken Stew is a hearty and comforting dish loaded with tender chicken, fresh vegetables, and a flavorful broth. Perfect for busy days, it requires minimal prep and slowly simmers all day to develop rich, deep flavors, making it an ideal meal for family dinners or cozy nights in.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs, cut into chunks
Vegetables
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
Liquids and Broth
- 4 cups low-sodium chicken broth
- 1 cup water
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Thickener
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Prepare the Ingredients: Start by washing and chopping all the vegetables into bite-sized pieces. Cut the chicken thighs into chunks to ensure even cooking and tenderness.
- Layer Ingredients in Slow Cooker: Place the chopped carrots, celery, onion, potatoes, and minced garlic into the bottom of the slow cooker. Add the chicken pieces on top of the vegetables.
- Add Broth and Seasonings: Pour in the chicken broth and water, then sprinkle the thyme, rosemary, bay leaf, salt, and pepper evenly over the ingredients.
- Cook the Stew: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be tender and the vegetables soft once finished.
- Thicken the Stew: In a small bowl, whisk together the flour and cold water until smooth. Stir this mixture into the stew about 30 minutes before the cooking time ends to thicken the broth.
- Final Touches: Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed. Serve the stew hot in bowls, optionally with crusty bread on the side.
Notes
- For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- You can add other vegetables such as peas or green beans during the last hour of cooking for added color and flavor.
- Using bone-in chicken thighs can increase the flavor but may increase cooking time slightly.
- For a thicker stew, allow cooking uncovered for the last 30 minutes.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
