Save to Pinterest A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
I first made this stew on a chilly weekend when my family asked for something hearty and warm. Using the slow cooker made the prep so simple and filled the kitchen with inviting aromas all afternoon.
Ingredients
- Boneless skinless chicken thighs: 1.5 lbs (680 g), cut into large chunks
- Carrots: 3 medium, peeled and sliced
- Potatoes: 3 medium, peeled and diced
- Celery: 2 stalks, chopped
- Onion: 1 large, diced
- Green beans: 2 cups (300 g), trimmed and halved
- Garlic: 3 cloves, minced
- Chicken broth: 4 cups (950 ml), low-sodium
- Diced tomatoes: 1 can (14.5 oz/410 g), undrained
- Salt: 1 ½ tsp
- Black pepper: ½ tsp, freshly ground
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Bay leaf: 1
- Fresh parsley: 1 tbsp, chopped (for garnish)
- Cornstarch slurry (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Layer Ingredients:
- Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.
- Add Liquids:
- Pour in the chicken broth and diced tomatoes (with juice).
- Season:
- Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.
- Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken and vegetables are tender.
- Thickening (Optional):
- If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking.
- Finish:
- Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.
Save to Pinterest This stew quickly became a favorite with my kids, who love dipping their bread into the thick, savory broth. It always brings everyone to the table with smiles.
Required Tools
Slow cooker (at least 6-quart capacity), knife and cutting board, measuring cups and spoons, ladle
Allergen Information
Contains no major allergens. Always check broth and canned tomato labels for hidden allergens or gluten.
Nutritional Information
Calories: 265, Total Fat: 5 g, Carbohydrates: 30 g, Protein: 25 g per serving
Save to Pinterest Serve the stew piping hot with chopped fresh parsley and your favorite bread for a comforting experience. Enjoy each nourishing spoonful and the wonderful leftovers.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal for slow cooking as they remain tender and juicy throughout the long cooking process.
- → Can I substitute vegetables in this stew?
Yes, you can swap the potatoes for sweet potatoes or add parsnips for a different flavor and texture.
- → How can I thicken the stew if needed?
Mix cornstarch with cold water into a slurry and stir it into the stew during the last 20-30 minutes of cooking to add thickness.
- → Is it necessary to sauté the onions and garlic before cooking?
Sautéing onions and garlic beforehand enhances their flavor, but it is optional depending on your time and preference.
- → How long does the slow cooking process take?
Cooking on low takes 6-7 hours, or on high 3-4 hours, until the chicken and vegetables are tender.
- → What is a good serving suggestion for this meal?
Serving this stew with crusty bread complements the flavors and makes a satisfying, complete dinner.