Slow Cooker Chicken Stew: The Ultimate Comfort Food Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 lb Yukon gold potatoes
- 1 cup frozen peas
- 1 cup frozen corn
- Olive oil, dried herbs, salt, and pepper
- Instructions:
Instructions
- Prepare chicken by cutting into bite-sized pieces. Chop onion, carrots, celery, garlic, and cube potatoes.
- In a skillet over medium-high heat, sear chicken in olive oil for about 3 minutes per side until golden brown. Remove from skillet.
- Sauté onion, carrots, and celery in the same skillet for about 5–7 minutes. Add garlic towards the end.
- Transfer sautéed veggies to a slow cooker; add seared chicken, broth, diced tomatoes, potatoes, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- In the last half-hour of cooking, stir in frozen peas and corn.
- For thicker stew (optional), mix flour with cold water and stir into stew during the last few minutes.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 110mg