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Hearty Slow Cooker Chicken Stew for Comforting Nights

Slow Cooker Chicken Stew made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 pounds chicken thighs boneless and skinless
  • 4 cups chicken broth
  • 4 medium potatoes diced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas

Method
 

  1. In the slow cooker, add chicken thighs, potatoes, carrots, celery, onion, and garlic.
  2. Pour in the chicken broth, ensuring all ingredients are covered.
  3. Add thyme, rosemary, bay leaf, salt, and pepper. Stir gently to combine.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken and vegetables are tender.
  5. About 30 minutes before serving, remove the bay leaf and stir in the frozen peas.
  6. In a small bowl, whisk together flour and a little water to create a paste, then stir this into the stew to thicken the broth.
  7. Continue to cook on high for an additional 30 minutes.
  8. Before serving, taste and adjust seasoning as needed, garnishing with fresh parsley if desired.

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