Description
Looking for a weeknight dinner miracle? These no-fuss crockpot recipes let you dump, set, and forget until you come home to the mouthwatering smell of dinner ready to serve.
Ingredients
Scale
- 2–3 lbs (900-1350g) boneless chicken thighs
- 1 large onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (15 oz/425g) beans of choice, drained and rinsed
- 2 cups (480ml) chicken broth
- 2 tablespoons (30ml) tomato paste
- 1 tablespoon (15ml) Worcestershire sauce
- 2 teaspoons (6g) Italian seasoning
- 1 teaspoon (3g) paprika
- 1 bay leaf
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2g) black pepper
- 2 tablespoons (16g) cornstarch (optional, for thickening)
- 2 tablespoons (30ml) cold water (if using cornstarch)
- Fresh herbs for garnish (optional)
Instructions
- Place diced onion, carrots, and celery in the bottom of the crockpot.
- Add chicken thighs on top of the vegetables.
- Add minced garlic, diced tomatoes, beans, tomato paste, and Worcestershire sauce.
- Pour chicken broth over everything.
- Sprinkle Italian seasoning, paprika, salt, and pepper over the top. Add bay leaf.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, remove chicken and shred with two forks.
- Return shredded chicken to the pot and stir to combine.
- If you prefer a thicker stew, mix cornstarch with cold water to create a slurry and stir into the crockpot. Cook for an additional 30 minutes on HIGH with the lid off.
- Remove bay leaf before serving. Garnish with fresh herbs if desired.