Slow Cooker Chicken Stew
Hearty slow cooker chicken stew with tender chicken, potatoes, carrots, and peas in a savory broth. A comforting one-pot meal.
Ingredients
- 2 lb boneless skinless chicken thighs or breasts thighs recommended for tenderness
- 4 medium Yukon gold or red potatoes cut into larger chunks
- 2 medium carrots chopped into larger pieces
- 2 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme or to taste
- 1 tbsp fresh parsley chopped (added at the end)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp flour or cornstarch for thickening
- salt and pepper season in layers, to taste
- 1 cup frozen peas stirred in at the end
- optional splash of milk or half-and-half for extra creaminess at the end
Instructions
Prep ingredients:
Slice chicken into bite-sized pieces. Cut potatoes and carrots into large chunks; dice onion and celery; mince garlic.Layer in slow cooker:
Place onion, celery, carrots, potatoes, garlic, tomato paste, thyme, bay leaf, salt, and pepper into the slow cooker. Add chicken and pour in broth until ingredients are just covered.Cook until tender:
Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until chicken is tender and vegetables are soft but not mushy.Finish with peas and thicken:
Fold in peas during the final 15 minutes. To thicken, mix flour or cornstarch with water to make a slurry and stir in, or mash some potatoes directly in the pot. Finish with a knob of butter and chopped parsley.