Description
A hearty and comforting slow cooker chicken and vegetables stew, perfect for an easy and flavorful meal. Tender chicken thighs simmer with carrots, potatoes, celery, and aromatic herbs in a savory broth.
Ingredients
1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
3 celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (for garnish)
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 floured chicken pieces and brown them for 3-4 minutes on each side until golden. Remove the chicken and set aside.
Place the carrots, potatoes, celery, onion, and garlic 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, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf and discard.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours