Save A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
The first time I made this for a busy Sunday, the whole family came home to the savory aroma of chicken and vegetables slow-cooking together. Everyone went back for seconds and commented how fresh the herbs tasted.
Ingredients
- Poultry: 1.5 lbs (680 g) boneless skinless chicken thighs 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 chicken broth and diced tomatoes with juice.
- Season:
- Sprinkle in salt pepper thyme oregano and add the bay leaf. Stir to combine.
- Slow Cook:
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken and vegetables are tender.
- Thicken Stew (Optional):
- If thicker stew is desired stir in cornstarch slurry during the last 20 to 30 minutes of cooking.
- Finish and Serve:
- Remove bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.
Save This stew is a staple at our family gatherings when everyone wants something hearty and wholesome. The kids especially love how tender the chicken turns out.
Serving Suggestions
Try serving the stew with crusty bread or gluten-free rolls for a comforting meal that will satisfy everyone at the table.
Ingredient Swaps
Swap regular potatoes for sweet potatoes or add chopped parsnips for a sweeter earthier flavor. Fresh herbs like tarragon and rosemary also work well.
Storage Instructions
Let the stew cool then transfer to airtight containers. Keep refrigerated up to three days or freeze portions for up to two months.
Save This chicken stew is pure comfort and even better the next day. Serve warm and enjoy the simple flavors any time of year.
Recipe FAQs
- → What cut of chicken is best for slow cooking?
Boneless, skinless chicken thighs work well as they stay tender and flavorful during long cooking times.
- → Can I prepare the vegetables ahead of time?
Yes, chopping the vegetables in advance saves time on cooking day and helps evenly cook when combined.
- → Is it necessary to sauté onions and garlic before cooking?
Sautéing them enhances aroma and depth but is optional; adding them raw still yields good flavor.
- → How can I thicken the stew if desired?
Mix cornstarch with cold water and stir it into the stew during the last 20–30 minutes of cooking for a thicker texture.
- → Can I substitute any vegetables in this dish?
Yes, sweet potatoes, parsnips, or other seasonal vegetables can be swapped according to preference.
- → What sides complement this slow-cooked dish?
Crusty bread or a simple green salad pairs well to balance the hearty stew.