Description
A hearty and comforting chicken stew filled with tender chunks of chicken, root vegetables, and aromatic herbs, perfect for cozy dinners on chilly days.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
- 4 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Place the chicken thighs, potatoes, carrots, onion, and garlic in the slow cooker.
- Add the chicken broth, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cover and cook on low for 7-8 hours, or until the chicken and vegetables are tender.
- If you prefer a thicker stew, mix the flour with a little water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
- Remove the bay leaf before serving.
- Garnish with chopped fresh parsley before serving.
Notes
- Feel free to add other vegetables like green beans or corn for extra flavor and nutrition.
- This stew can be made a day in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours