Description
A hearty, flavorful, and slow-cooked chicken stew perfect for warming up winter nights. This easy slow cooker recipe features tender chicken thighs, earthy vegetables, and a rich broth.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 3 medium yellow potatoes (Yukon Gold), diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (low sodium preferred)
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp flour
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides until golden, about 3-4 minutes per side. Do not cook through. Transfer to a plate.
- In the same skillet, add diced onions, carrots, and celery. Cook until softened and fragrant, about 5 minutes. Add minced garlic in the last minute to avoid burning.
- Sprinkle flour over the veggies and stir well to coat. Cook for 1-2 minutes, stirring continuously until the flour is lightly toasted and mixed in.
- Transfer the sautéed veggies and flour mixture to your slow cooker. Add diced potatoes, browned chicken thighs, chicken broth, bay leaves, and dried thyme. Stir gently to combine.
- Cover and cook on low for 4 to 6 hours, until the chicken is tender and the potatoes are cooked through. If the stew looks too thin, remove the lid in the last 30 minutes to let some liquid evaporate.
- Remove chicken from the slow cooker and shred it with two forks. Discard bay leaves. Return shredded chicken to the stew, stir, and taste. Adjust salt and pepper as needed.
- Serve hot and enjoy! Optionally serve with crusty bread or a simple green salad.
Notes
Brown the chicken before slow cooking to add flavor. Sauté veggies first to bring out sweetness. Use chicken thighs for juiciness. Adjust seasoning after cooking as slow cooking can mute saltiness. If stew is too thin, thicken with cornstarch slurry in last 15 minutes. Leftovers taste better the next day. Can substitute flour with cornstarch or arrowroot for gluten-free version. Add greens like kale or spinach in last 30 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 32
Keywords: chicken stew, slow cooker, comfort food, winter meal, easy recipe, hearty stew, chicken thighs, slow pot