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Slow Cooker Chicken Stew with Thighs and Vegetables

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A hearty and easy slow cooker chicken stew that’s perfect for a comforting meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups diced potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch (optional, for thickening)

Instructions

  1. Place chicken thighs at the bottom of the slow cooker.
  2. Add potatoes, carrots, celery, onion, and garlic.
  3. Pour in chicken broth and sprinkle with thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  5. If desired, mix cornstarch with 2 tbsp water and stir into the stew to thicken. Cook for an additional 15 minutes.
  6. Serve hot.

Notes

  • For extra flavor, brown the chicken thighs before adding to the slow cooker.
  • Add frozen peas or green beans in the last 30 minutes of cooking.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/slow-cooker-chicken-stw-recipe/