Description
A comforting Chicken Stew packed with tender chicken, seasonal vegetables, and hearty broth, perfect for busy families.
Ingredients
Scale
- 3 pounds bone-in chicken thighs (extra fat trimmed)
- Salt and pepper
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots (peeled and sliced)
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Instructions
- Season the chicken thighs with salt and pepper, and sear in olive oil until golden brown, about 5-7 minutes. Transfer to the slow cooker.
- Sauté onions and carrots in the same skillet for about 5 minutes until softened. Add garlic, thyme, and rosemary, sauté for another minute.
- Stir in tomato paste and deglaze pan with ½ to ¾ cup of chicken broth. Transfer to the slow cooker with the chicken.
- Add potatoes and bay leaves, season with salt and pepper, then pour in 4 cups of chicken broth. Cover and cook on high for 4 hours.
- About 3.5 hours in, create a flour slurry with ⅓ cup of chicken broth and add to the slow cooker with frozen peas. Cook for an additional 30 minutes to thicken.
- Shred the chicken, return it to the pot, and mix in chopped parsley. Adjust seasoning and serve warm.
Notes
Pairs well with crusty bread or biscuits. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg