Slow Cooker Chicken Stew
Tender chunks of chicken, carrots, celery and colorful potatoes simmer all day in a savory thyme and rosemary broth in this easy slow cooker chicken stew. Just 15 minutes of prep for a cozy, hearty dinner.
Equipment
- slow cooker (crock pot) 6-quart
- cast iron skillet or any large skillet
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 3 celery stalks chopped
- 1 medium white onion chopped (about 1 cup)
- 3 large carrots peeled and cut into 1-inch chunks
- 24 ounces baby potatoes gold, red and purple, halved or quartered
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 4 cups chicken stock
- ½ cup fresh parsley chopped, for garnish
Instructions
- Pat the cubed chicken dry. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and brown on all sides, about 5 minutes. It does not need to cook through. Transfer the chicken to a 6-quart slow cooker.
- Reduce the heat to medium. Add the celery and onion to the same skillet and saute for about 5 minutes, until softened, scraping up any browned bits. Add them to the slow cooker.
- Add the carrots, potatoes, bay leaves, thyme, rosemary, salt, pepper and chicken stock to the slow cooker and stir to combine. Do not add any extra water.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are fork-tender and the chicken reaches 165°F.
- Remove and discard the bay leaves. Taste and adjust the salt and pepper, stir in the chopped parsley and serve hot.
Video
Notes
- Boneless, skinless chicken thighs stay juicier than breasts over a long cook. Use them if the stew will cook longer than 7 hours.
- For a thicker stew, whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it in during the last 30 minutes and cook on high until thickened.
- Leftovers keep in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 1gCalories: 273kcalCarbohydrates: 23gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 76mgSodium: 484mgPotassium: 1060mgFiber: 3gSugar: 4gVitamin A: 4252IUVitamin C: 26mgCalcium: 45mgIron: 2mg
Nutrition details are an estimate, per serving.
