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Chicken Stew

Hearty Chicken Stew: A Cozy Family Favorite for All

This Chicken Stew brings warmth and flavor to the table, making it the perfect comfort food for any family meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs can be swapped with chicken breasts
For the Broth
  • 4 cups low-sodium chicken broth use vegetable broth for a vegetarian version
For the Vegetables
  • 3 medium carrots, peeled and sliced frozen carrots can save time
  • 2 medium potatoes, peeled and diced switch to sweet potatoes for a twist
  • 1 medium onion, diced shallots work well for a milder profile
  • 2 stalks celery, sliced consider fennel for a unique taste
  • 3 cloves garlic, minced garlic powder can be a quick substitute
For the Seasoning
  • 2 tablespoons tomato paste crushed tomatoes can substitute
  • 1 teaspoon dried thyme use fresh thyme for better flavor
  • 1 teaspoon dried rosemary feel free to omit if desired
  • 1 leaf bay remove before serving
  • to taste salt and freshly ground black pepper or use flavored salts
Optional Thickening
  • 2 tablespoons all-purpose flour swap with cornstarch and water for gluten-free
For Garnish
  • 2 tablespoons chopped fresh parsley fresh herbs like cilantro can work too

Equipment

  • Slow Cooker
  • large skillet

Method
 

Step-by-Step Instructions
  1. Season the chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side until golden.
  2. In the slow cooker, combine sliced carrots, diced potatoes, chopped onion, sliced celery, and minced garlic. Stir and add tomato paste, thyme, rosemary, and bay leaf.
  3. Place the chicken thighs on top of the vegetables and pour in the chicken broth until the contents are mostly submerged. Secure the lid and set to low for 6 hours or high for 3-4 hours.
  4. Let the chicken stew cook until done and the vegetables are tender. The chicken should be easy to shred, and the vegetables soft.
  5. Remove the chicken thighs, shred or cube them, and return to the pot. For a thicker stew, mix flour with broth and stir into the pot, cooking uncovered for 10-15 minutes.
  6. Adjust seasoning and stir in parsley before serving. Serve hot, preferably with crusty bread or rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container. Reheat on the stove or microwave, adding broth to restore moisture.

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