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Slow Cooker Chicken Stew

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A simple, cozy meal featuring tender chicken, carrots, and potatoes cooked to perfection in a slow cooker.

Ingredients

Scale
  • 1.5–2 lb boneless, skinless chicken thighs or breasts, cut into chunks
  • 4 cups low-sodium chicken stock
  • 3 carrots, sliced
  • 3 medium potatoes, diced (Yukon or russet)
  • 1 large onion, diced
  • 2–3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • Salt and pepper to taste
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

  1. Season chicken with salt and pepper. Optionally, brown the pieces in a skillet for 2–3 minutes per side.
  2. Place onion, carrots, potatoes, and garlic in the slow cooker. Add bay leaves and thyme.
  3. Nestle the chicken on top and pour in chicken stock. Cover.
  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender and chicken reaches 165°F (74°C).
  5. Remove bay leaves. If desired, stir in the cornstarch slurry and cook on HIGH for 10–15 minutes until glossy and slightly thickened.
  6. Taste and adjust salt and pepper. Finish with a squeeze of lemon and chopped parsley.

Notes

This stew freezes and reheats well. Consider adding different herbs or swapping potatoes for sweet potato to keep it fresh.

Nutrition

Find it online: https://recipesunfolded.com/slow-cooker-chicken-stew/

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