Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sear the chicken in a hot skillet until golden brown, about 5–6 minutes on each side.
- Transfer the seared chicken to a slow cooker and add the diced vegetables, minced garlic, and bay leaves.
- Season with thyme, salt, and pepper; stir gently to distribute flavors.
- Pour in the chicken broth and add flour for thickening if desired.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken and vegetables are tender.
- After cooking, remove bay leaves, adjust seasoning if needed, and serve garnished with fresh parsley.
Notes
Feel free to modify the vegetables and herbs based on your preferences. This stew is also great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken stew, slow cooker, comfort food, easy recipe, meal prep