Description
This Slow Cooker Chicken Stew practically makes itself while you live your best life – come home to a house smelling like grandma’s kitchen without any of the effort.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, diced
- 3 medium carrots, sliced into ½-inch rounds
- 3 celery stalks, sliced
- 1 lb baby potatoes, halved or quartered
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown chicken pieces in batches for 2-3 minutes per side until golden. Transfer to slow cooker.
- In the same skillet, sauté onions for 2-3 minutes until softened. Add garlic and cook 30 seconds. Deglaze pan with a splash of broth and transfer to slow cooker.
- Add carrots, celery, potatoes, bay leaves, thyme, rosemary, paprika, and black pepper to the slow cooker.
- Mix tomato paste with chicken broth until combined and pour into the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and vegetables are cooked through.
- Optional: 30 minutes before serving, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir into stew to thicken.
- Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.