Description
This Slow Cooker Chicken Stew offers a perfect blend of tender chicken and vibrant root vegetables simmered in a rich, herby broth, providing a comforting family meal.
Ingredients
Scale
2 lbs Chicken Thighs (Boneless, Skinless)
1 large Yellow Onio
3 large Carrots
3 stalks Celery Stalks
1.5 lbs Red Potatoes
4 cloves Garlic Cloves
4 cups Chicken Bone Broth
2 tbsp Olive Oil
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and Black Pepper to taste
1 cup Frozen Peas
Instructions
- Sear the Chicken: Heat the Olive Oil in a large skillet over medium-high heat. Pat the chicken pieces dry and season them lightly with salt and pepper. Sear the chicken for 2-3 minutes per side until golden brow
- Prep the Vegetables: While the chicken sears, wash and chop your onion, carrots, celery, and potatoes. Place the vegetables in the bottom of your slow cooker
- Combine Ingredients: Transfer the seared chicken into the slow cooker on top of the vegetables. Add the minced garlic, dried thyme, and rosemary
- Add the Liquid: Pour the chicken bone broth over the mixture until everything is mostly submerged
- Slow Cook: Cover the slow cooker with the lid. Set it to cook on 'Low' for 6 to 7 hours or on 'High' for 3 to 4 hours
- Final Touch: About 15 minutes before serving, stir in the frozen peas
- Taste and Adjust: Give the stew a final taste test and adjust seasoning if necessary
Notes
Use fresh or fully thawed chicken for best results.
Mash some cooked potatoes into the stew for a thicker consistency.
- Prep Time: 20 mins
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 120 mg