Description
A comforting and hearty slow cooker chicken stew made with tender chicken, flavorful vegetables, and aromatic herbs, perfect for an easy and satisfying meal.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup frozen peas (added at the end)
Liquids and Seasonings
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons tomato paste
Thickening Agent
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1/4 cup water
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Combine Ingredients in Slow Cooker. Add the chicken, carrots, potatoes, celery, onion, garlic, thyme, rosemary, paprika, salt, pepper, tomato paste, and chicken broth to the slow cooker. Stir well to combine all ingredients evenly.
- Cook Until Tender. Cover and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and the vegetables are fully cooked through.
- Make Flour Slurry. In a small bowl, whisk together the flour and water to create a smooth slurry that will help thicken the stew.
- Thicken the Stew. About 30 minutes before serving, stir the flour slurry into the stew to thicken the broth and enhance the texture.
- Add Frozen Peas. Stir in the frozen peas and continue cooking for the final 20 to 30 minutes to heat them through without overcooking.
- Adjust Seasonings and Garnish. Taste the stew and adjust salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving.
Notes
- You can use skin-on, bone-in chicken for extra flavor; just remove the bones before serving.
- For a creamier stew, stir in 1/4 cup heavy cream at the end of cooking.
- Leftovers will keep well refrigerated for up to 4 days or can be frozen for longer storage.
