Delicious Hearty Slow Cooker Chicken Stew for Cozy Nights

Delicious Hearty Slow Cooker Chicken Stew Recipe for Comforting Meals

Course: Dinner

Cuisine: Comfort Food

Keyword: chicken stew, comforting recipes, Easy Dinner, family meals, hearty meals, slow cooker

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: servings

Calories: 350kcal

3 pounds bone-in chicken thighs Provides moisture and a richer broth; skinless thighs can be used for a leaner option.
2 teaspoons salt Essential for enhancing flavors; adjust to taste.
1 teaspoon black pepper Adds warmth; freshly ground is best.
2 tablespoons olive oil Used for searing the chicken.
1 medium yellow onion, diced Contributes sweetness and depth.
6 cloves garlic, minced Infuses the stew with aromatic goodness.
4 medium carrots, peeled and sliced Contributes sweetness and vibrant color.
1.5 tablespoons tomato paste Adds richness; can substitute with canned diced tomatoes.
2 teaspoons fresh thyme leaves Fresh herbs enhance the dish’s essence.
0.5 teaspoon fresh rosemary, minced Provides a hint of piney flavor.
3 medium red potatoes, quartered Adds heartiness and holds shape well.
5 cups chicken broth, divided The stew's base; low-sodium options are available.
0.33 cup all-purpose flour Used to thicken the stew; substitute with cornstarch for gluten-free.
1 cup frozen peas Adds sweetness; stir in just before serving.
0.25 cup Italian parsley, finely chopped Fresh garnish adding color and aroma.

Sear the Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a skillet, sear chicken until golden brown, about 5-7 minutes on each side. Transfer to the slow cooker.
Sauté the Vegetables: In the same skillet, add diced onions and sliced carrots. Cook for about 5 minutes until they soften. Add minced garlic, thyme, and rosemary, sauté until fragrant, about 1-2 minutes. Stir in tomato paste and deglaze with ½ cup of chicken broth, scraping up browned bits before adding to slow cooker.
Combine Ingredients: Add quartered potatoes and bay leaves into slow cooker. Season with additional salt and pepper. Pour in remaining chicken broth until covered. Cover and cook on HIGH for 4 hours.
Thicken the Stew: Create a slurry by mixing flour with room temperature chicken broth until smooth. Add to slow cooker with frozen peas, stirring well. Cook for an additional 30 minutes, or until thickened to your liking.
Shred the Chicken: Remove chicken from slow cooker. Shred meat, discard bones, and return to stew. Stir in chopped parsley, adjusting seasoning if necessary.
Serve: Ladle warm stew into bowls and serve alongside crusty bread or your favorite sides for a cozy meal.

Optional: Garnish with additional parsley for a pop of color. Always remove bay leaves before serving to avoid bitterness.