🥘 Slow Cooker Chicken Stew
🍗 Ingredients:
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1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts (cut into chunks)
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4 medium carrots, sliced
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3 medium potatoes, diced
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2 celery stalks, sliced
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1 onion, chopped
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3 cloves garlic, minced
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1 cup green beans (fresh or frozen)
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1 can (14.5 oz) diced tomatoes (optional, for a tomato-based stew)
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4 cups low-sodium chicken broth
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2 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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2 tbsp tomato paste (optional, for extra richness)
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2 tbsp olive oil (optional, for sautéing onion and garlic)
Optional Thickeners:
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2 tbsp cornstarch + 2 tbsp water (mix and add at the end if you want a thicker stew)
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OR mash a few cooked potatoes in the stew to naturally thicken
🥄 Instructions:
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(Optional) Sauté First for Extra Flavor:
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In a skillet, heat olive oil and sauté the onions and garlic until softened. Add tomato paste and cook for 1-2 minutes. Transfer to slow cooker.
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Add Ingredients to Slow Cooker:
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Add chicken, carrots, potatoes, celery, green beans, diced tomatoes (if using), sautéed onions/garlic, broth, salt, pepper, thyme, rosemary, and bay leaf.
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Cook:
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Low for 7–8 hours
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High for 4–5 hours
Until chicken and veggies are tender.
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Thicken (Optional):
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In the last 30 minutes, stir in the cornstarch slurry if desired.
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Or mash a few potato chunks right in the pot for a thicker texture.
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Finish and Serve:
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Remove the bay leaf.
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Taste and adjust seasoning.
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Serve hot with crusty bread or over rice.
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🔁 Variations:
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Add peas or corn in the last hour of cooking.
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Use sweet potatoes for a different flavor.
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Add a splash of cream or coconut milk at the end for a creamier version.
Want a printable version or want to tweak it for dietary needs (gluten-free, dairy-free, low carb)? Let me know!