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Slow Cooker Chicken Stew

A comforting and hearty meal that brings together tender chicken, fresh vegetables, and rich broth, all cooked in a slow cooker for minimal effort.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts Can use bone-in for added flavor.
  • 3 pieces carrots, diced
  • 3 stalks celery, diced
  • 1 piece 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 leaves bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (optional, for thickening) Can substitute with cornstarch.
  • Fresh parsley, chopped for garnish, optional

Method
 

Preparation
  1. Sear the chicken in a hot skillet until golden, then transfer it to the slow cooker along with the diced vegetables, potatoes, minced garlic, and bay leaves.
Cooking
  1. Sprinkle thyme, salt, and pepper over everything. Pour in the chicken broth (whisk in flour with a little broth first if using, or sprinkle flour directly and stir to combine).
  2. Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
  3. Remove bay leaves, adjust seasoning, and serve with fresh parsley.

Notes

Serve the chicken stew hot, ladled into bowls. It pairs well with crusty bread, rice, or noodles. For a creamy version, stir in heavy cream or sour cream during the last half hour of cooking. Adjust seasoning to your taste and feel free to add other vegetables.