Description
A heartwarming chicken stew featuring tender chunks of chicken and vibrant vegetables, perfect for cozy gatherings.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
- 2 cups carrots, peeled and chopped
- 2 cups celery, chopped
- 1 large onion, chopped
- 2 cups potatoes, peeled and cubed (Yukon Gold or Russet)
- 1 cup frozen peas
- 1 cup frozen corn
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- Salt to taste
- Pepper to taste
- 1 bay leaf
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
Instructions
- Start by chopping all the vegetables into bite-sized pieces, ensuring they cook evenly.
- Place the chopped carrots, celery, onion, and potatoes into your slow cooker.
- Add the chicken pieces, minced garlic, tomato paste, dried thyme, rosemary, parsley, salt, pepper, and bay leaf.
- Pour the chicken broth over these ingredients, ensuring everything is well submerged.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Check the chicken for doneness; it should fall apart effortlessly with a fork.
- Stir in the frozen peas and corn for the last 30 minutes.
- Whisk together the cornstarch and cold water and add it during the last 15 minutes for a thicker stew.
- Remove the bay leaf before serving and enjoy hot.
Notes
For added depth of flavor, consider sautéing the chicken and vegetables before slow cooking. Serve with crusty bread or a salad for a complete meal.
