Description
A hearty and flavorful slow cooker chicken legs stew made with tender chicken legs, vegetables, and a rich broth. Perfect for an easy and comforting meal.
Ingredients
6 chicken legs, skin on
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 cup green beans, trimmed and cut into 2-inch pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 cups low-sodium chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add chicken legs and brown on all sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add chopped onion and garlic. Sauté for 3 minutes until softened.
Transfer the onion and garlic mixture to the slow cooker.
Add carrots, celery, potatoes, red bell pepper, and green beans to the slow cooker.
Place the browned chicken legs on top of the vegetables.
Sprinkle dried thyme, dried rosemary, salt, and black pepper over the ingredients in the slow cooker.
Add the bay leaf, chicken broth, and diced tomatoes with their juice.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours