Ingredients
Scale
Let’s gather what you’ll need to make this stew sing. Remember, substitutions are always welcome if you need to make it work for your pantry.
- 1 ½ pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup diced celery
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Feel free to swap chicken thighs for breasts if you prefer a leaner cut, and use whatever veggies you have on hand. This stew doesn’t mind bending to your needs.
Instructions
Let’s turn these simple ingredients into a soul-soothing meal. Here’s how:
- Heat the olive oil in a skillet over medium heat. Add the chicken thighs and sear until browned on both sides, about 3-4 minutes per side. This step locks in flavor and gives the chicken a beautiful color.
- Transfer the seared chicken to your slow cooker.
- Add the potatoes, carrots, celery, onion, and garlic to the slow cooker. Pour in the chicken broth and diced tomatoes.
- Sprinkle in the thyme and rosemary, then season with salt and pepper to your taste.
- Stir everything together gently, ensuring the chicken is nestled among the vegetables.
- Cover and cook on low for 6-8 hours or until the chicken is tender and the vegetables are cooked through.
- Before serving, taste and adjust the seasoning if needed. Give the stew a good stir to mix up all the flavors.
One of my favorite moments is lifting the lid to that first cloud of savory steam, reminding me of those busy evenings when a meal like this meant everything.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken stew slow cooker, recipe, cooking, food
