A hearty and flavorful chicken stew made in the slow cooker with tender meat, fresh vegetables, and savory herbs — perfect for an easy, filling meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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.5 lbs boneless, skinless chicken thighs
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4 Yukon Gold potatoes, diced
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3 carrots, sliced
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2 celery stalks, chopped
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1 yellow onion, diced
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3 garlic cloves, minced
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2 tbsp tomato paste
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4 cups low-sodium chicken broth
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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1 cup frozen peas
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Salt and pepper to taste
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1 tbsp cornstarch + 2 tbsp cold water (optional)
Instructions
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Chop all vegetables and place in the bottom of the slow cooker.
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Optional: Brown chicken in a skillet for extra flavor, then place on top of vegetables.
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Add garlic, tomato paste, herbs, and pour in the broth.
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Cover and cook on low for 7–8 hours or high for 4–5 hours.
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Stir in peas 30 minutes before the end of cooking.
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Add cornstarch slurry if a thicker consistency is desired.
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Remove and shred chicken, then return to the pot.
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Taste and adjust seasoning before serving.