Description
A hearty and comforting slow cooker chicken stew made with tender chicken, vegetables, and a flavorful broth. Perfect for an easy weeknight meal.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and diced into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup frozen peas
1/2 cup celery, chopped
1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 bay leaf
Instructions
In a large bowl, toss the chicken pieces with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and brown them for 2-3 minutes on each side until golden. Remove from heat.
Place the chopped onion, garlic, carrots, potatoes, and celery into the slow cooker.
Add the browned chicken pieces on top of the vegetables.
Pour the chicken broth over the ingredients in the slow cooker.
Add the dried thyme, dried rosemary, salt, black pepper, and bay leaf to the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas. Recover and cook for the remaining time.
Remove the bay leaf before serving. Stir the stew gently and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours