A slow-cooked, comforting chicken stew brimming with tender chicken, vegetables, and herbs. Ideal for busy nights or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1.5 lbs boneless skinless chicken thighs, cut into pieces
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4 medium Yukon Gold potatoes, diced
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3 large 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 salt
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½ tsp black pepper
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1 tsp dried thyme
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½ tsp dried rosemary
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1 tsp paprika
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2 bay leaves
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Optional: 2 tbsp cornstarch + 3 tbsp cold water (for thickening)
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Optional garnish: fresh parsley
Instructions
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Add potatoes, carrots, celery, and onion to the bottom of the slow cooker.
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Place chicken on top. Add garlic and sprinkle in salt, pepper, thyme, rosemary, and paprika.
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Spoon in the tomato paste. Pour broth over everything until just covered.
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Add bay leaves. Cover and cook on low for 6–7 hours or high for 3–4 hours.
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For a thicker consistency, stir in the cornstarch slurry and cook uncovered for 20–30 minutes.
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Remove bay leaves, adjust seasoning, and garnish before serving.