Description
A comforting slow cooker chicken stew with tender chicken, soft potatoes, and classic mirepoix in a lightly tomato-kissed broth.
Ingredients
- 2 pounds boneless, skinless chicken (thighs preferred)
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Heat a skillet over medium-high with a light drizzle of oil. Sear the chicken 2–3 minutes per side until golden.
- Place the browned chicken in the slow cooker. Add diced carrots, celery, onion, potatoes, minced garlic, and bay leaves. Sprinkle thyme, a pinch of salt, and some black pepper over the top. Toss gently to combine.
- In a bowl, stir the tomato paste into the chicken broth until dissolved, then pour over the ingredients in the slow cooker. If using flour, whisk it with 2–3 tablespoons of broth into a smooth paste before adding it to the cooker.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be fork-tender and the potatoes soft.
- Before serving, remove and discard the bay leaves. If needed, ladle about a cup of hot liquid into a bowl, whisk in 1 tablespoon cornstarch until smooth, return that slurry to the cooker, and stir. Turn the slow cooker to high and let it simmer 10–15 minutes until thickened. Garnish with chopped parsley and serve.
Notes
For a gluten-free option, substitute cornstarch for flour. Consider adding a splash of white wine or switching to sweet potatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American