Description
A hearty and flavorful slow cooker chicken legs stew, perfect for a comforting meal. Tender chicken legs simmered with vegetables and herbs in a rich broth.
Ingredients
6 chicken legs, skin on
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 2-inch pieces
1 can (14.5 ounces) diced tomatoes, undrained
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken legs with salt and black pepper.
Brown the chicken legs in the skillet for about 4 minutes per side until golden. Remove and set aside.
Place chopped onion, minced garlic, sliced carrots, celery, potatoes, and green beans into the slow cooker.
Add the browned chicken legs on top of the vegetables.
Pour diced tomatoes with their juice and chicken broth over the chicken and vegetables.
Add dried thyme, dried rosemary, 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.
Remove the bay leaf and discard.
Taste and adjust seasoning with salt and black pepper as needed.
Sprinkle chopped fresh parsley over the stew before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours