Description
A hearty and comforting slow cooker chicken stew made with tender chicken, vegetables, and a flavorful broth. Perfect for an easy and satisfying 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 cut into 1-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low sodium chicken broth
1 cup frozen peas
1 cup celery, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove from heat.
In a small bowl, mix the all-purpose flour with a few tablespoons of chicken broth to create a slurry. Set aside.
Add the browned chicken, carrots, potatoes, onion, garlic, celery, dried thyme, dried rosemary, salt, and black pepper into the slow cooker.
Pour the remaining chicken broth over the ingredients in the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the chicken and vegetables are tender.
About 30 minutes before serving, stir in the flour slurry and frozen peas to thicken the stew and heat the peas through.
Cover and continue cooking on low for 30 minutes more.
Stir the stew before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours