Description
Experience the ultimate comfort in a bowl with this effortless slow cooker chicken stew. Loaded with tender chicken thighs, wholesome Yukon gold potatoes, garden-fresh carrots, and aromatic herbs, this one-pot meal is the perfect solution for busy weeknights. The rich, savory broth and perfectly cooked vegetables create a heartwarming dish that everyone will love. Simply prep your ingredients, set the slow cooker, and come home to a delicious, stress-free dinner that requires minimal cleanup and delivers maximum flavor.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
3 large carrots, peeled and sliced into rounds
3 stalks celery, chopped
1 lb Yukon Gold potatoes, cut into bite-sized cubes
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup frozen peas
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
2 tbsp cornstarch
2 tbsp cold water
Instructions
Place the diced chicken, carrots, celery, potatoes, and onion into the slow cooker.
Stir in the garlic, thyme, rosemary, tomato paste, and chicken broth until well combined.
Cover and cook on low for 6 hours or on high for 3 hours until the chicken and vegetables are tender.
In the final 30 minutes, stir in the frozen peas.
Whisk the cornstarch with cold water in a small bowl to create a slurry and stir it into the stew.
Cover and cook for the remaining time until the stew thickens.
Season with salt and pepper to taste before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a thinner stew, you can omit the cornstarch slurry.
- Prep Time: 15
- Cook Time: 360
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg