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- 2 lbs boneless, skinless chicken thighs - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 tablespoon cornstarch (for thickening) - 2 tablespoons fresh parsley (for garnish) - Salt and pepper to taste I love using fresh ingredients in my slow cooker chicken stew. For the main part, I use tender chicken thighs. They stay juicy and flavorful. I chop up some carrots and potatoes, which add a nice texture. The onions bring sweetness, and garlic gives it a wonderful aroma. For flavor, I like to add low-sodium chicken broth. It helps the stew stay rich without being too salty. Dried thyme and rosemary give a lovely herbal note. You can play with these spices if you want. You can also thicken your stew with cornstarch. I suggest mixing it with cold water first. This helps it blend in smoothly. Fresh parsley on top makes a great garnish too. It adds color and a fresh taste. This recipe is perfect for a cozy night in. Try the full recipe to see how all these ingredients come together. 1. Start by heating olive oil in a large skillet over medium heat. 2. Add chopped onion and minced garlic. Sauté them for about 4 minutes. They should look soft and clear. 3. Transfer the onion and garlic to your slow cooker. 4. Next, add the chicken thighs, sliced carrots, diced potatoes, and frozen peas. 1. Pour the low-sodium chicken broth over all the ingredients. 2. Sprinkle in dried thyme, rosemary, paprika, salt, and pepper. Mix gently with a spoon. 3. Cover the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. Your chicken should be tender when done. 1. If you want a thicker stew, mix cornstarch with a little cold water in a small bowl. 2. Stir this mixture into the stew during the last 30 minutes of cooking. 3. Once cooked, taste the stew. Adjust seasoning if needed before serving. - Prepping ingredients in advance: You can cut your prep time by chopping veggies ahead of time. Store them in the fridge. This way, when you’re ready to cook, everything is ready to go. - Using frozen vegetables: Frozen veggies are a great shortcut. They cook quickly and taste fresh. You can add them right to the slow cooker without thawing. This saves time and keeps your stew flavorful. - Adding additional herbs and spices: Want to make your stew pop? Try adding more herbs! Fresh thyme or a bit of basil can elevate the taste. Experiment with what you like best. - Balancing seasoning to taste: Don’t be shy about tasting your stew as it cooks. If it needs more salt or pepper, add a little at a time. This helps you find the perfect balance of flavors. - Choosing the right chicken for stew: I always use boneless, skinless chicken thighs. They stay tender and juicy even after long cooking times. This makes for a rich stew. - Ensuring even cooking: Cut the chicken and veggies into uniform pieces. This helps them cook evenly. If they're different sizes, some may cook faster than others, which can affect the stew's texture. For the complete list of ingredients and steps, check the Full Recipe. {{image_2}} You can change the vegetables to fit your taste. Try adding green beans or bell peppers. These veggies add color and flavor. You can also use different proteins. Swap chicken for beef or even tofu. Each choice brings a new taste to the stew. If you don’t have a slow cooker, you can use a stovetop or an instant pot. For stovetop cooking, simmer on low heat for about 1.5 hours. In an instant pot, cook it on high for 30 minutes. Just adjust your timing based on your device. Each method can yield tasty results. Want to spice it up? Add sliced jalapeños or crushed red pepper. This will give the stew a nice kick. You can also add a splash of white wine. It enhances the flavor and adds depth. Both changes make the stew unique and exciting. For the full recipe, please refer to the earlier sections. After cooking, let the stew cool down. Place any leftovers in airtight containers. This keeps the stew fresh. Store it in the fridge for up to three days. If you plan to eat it later, make sure to seal it tightly. This helps to prevent any odors from other foods. To freeze slow cooker chicken stew, let it cool completely first. Then, pour the stew into freezer-safe bags or containers. It’s best to leave some space at the top. This allows for expansion. When ready to eat, take it out of the freezer. Thaw it in the fridge overnight. Reheat on the stove or in the microwave until hot. Slow cooker chicken stew stays fresh in the fridge for three days. If frozen, it can last up to three months. After that, it may lose flavor and quality. Always check for any weird smells or colors before eating. Cooking chicken stew takes about 6 to 8 hours on low, or 3 to 4 hours on high. This gives the chicken time to become tender. The longer cooking time allows flavors to blend well. Yes, you can use frozen chicken in slow cooker recipes. However, it may take longer to cook. Thawed chicken cooks more evenly and quickly. If you use frozen chicken, ensure it reaches 165°F safely. Slow cooker chicken stew can be very healthy. It offers lean protein from chicken and fiber from vegetables. The use of low-sodium broth helps keep the salt low. Each serving has essential vitamins and minerals. Absolutely! You can use beans, lentils, or tofu instead of chicken. These options provide protein and flavor. Add more vegetables for a hearty meal. Try chickpeas or mushrooms for a meaty texture. To thicken the stew, mix cornstarch with a little water to form a slurry. Stir this into the stew during the last 30 minutes of cooking. You can also mash some potatoes in the stew to help thicken it. Serve chicken stew with crusty bread or over rice. You can also pair it with a simple salad. A side of steamed veggies is great for extra nutrition. Enjoy the stew with family and friends for a cozy meal! You now have a full guide to making a delicious slow cooker chicken stew. We covered the key ingredients, step-by-step directions, and helpful tips for success. Remember, you can adapt the recipe to suit your taste with different veggies or cooking methods. Store leftovers properly to enjoy them later. Trust me, this stew is a warm, hearty meal that’s easy to create. Happy cooking!

Slow Cooker Chicken Stew

Warm up your day with this cozy comfort slow cooker chicken stew recipe! Bursting with tender chicken, hearty vegetables, and aromatic herbs, this dish is both easy to make and perfect for family gatherings. In just a few simple steps, your slow cooker will deliver a delicious meal that fills your home with inviting aromas. Click to discover how to bring this comforting stew to your table and enjoy a warming bowl of goodness!
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Ingredients
  

2 lbs boneless, skinless chicken thighs, cut into chunks

4 medium carrots, sliced

3 medium potatoes, diced

1 onion, chopped

3 cloves garlic, minced

1 cup frozen peas

4 cups low-sodium chicken broth

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 4 minutes.

    Transfer the sautéed onion and garlic to the slow cooker. Add the chicken thighs, sliced carrots, diced potatoes, and frozen peas.

      Pour the chicken broth over the ingredients in the slow cooker. Add the dried thyme, rosemary, paprika, salt, and pepper, stirring gently to combine.

        Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Optional: If you prefer a thicker stew, mix cornstarch with a little cold water in a small bowl to create a slurry. Stir this into the stew during the last 30 minutes of cooking, allowing it to thicken.

            Once cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6