Description
This hearty Slow Cooker Chicken Stew combines tender chicken thighs, wholesome vegetables, and aromatic herbs for a comforting, flavorful dish perfect for any day of the week.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 medium carrots, peeled and sliced
- 2 medium Yukon Gold potatoes, cubed
- 2 celery stalks, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1–2 bay leaves
Instructions
- Prepare Ingredients: Wash, peel, and chop all vegetables. Dice chicken thighs into even pieces.
- Layer in Slow Cooker: Place carrots, potatoes, celery, and onions in the bottom of the slow cooker. Top with chicken thighs.
- Add Broth and Seasonings: Pour chicken broth over the ingredients. Sprinkle with thyme, salt, and pepper. Add bay leaves.
- Cook: Cover and cook on Low for 6 hours or High for 3 hours until vegetables are tender and chicken is fully cooked.
- Serve: Remove bay leaves before serving. Enjoy hot with crusty bread or a side salad.
Notes
- For extra flavor, brown chicken thighs in a skillet before adding to the slow cooker.
- Add frozen peas or spinach during the last 30 minutes for added greens.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Calories: 270
- Carbohydrates: 18g
- Protein: 24g