Slow Cooker Chicken Stew

$To make this warm and filling stew, you will need the following main ingredients: - 4 boneless, skinless chicken thighs - 3 cups low-sodium chicken broth - 2 cups baby potatoes, halved - 2 large carrots, chopped - 1 cup green beans, trimmed and cut into pieces - 1 onion, diced - 3 cloves garlic, minced - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a base full of flavor and comfort. You can add a few optional ingredients to boost flavor even more: - 1 tablespoon cornstarch (for thickening) - Fresh parsley, chopped (for garnish) These additions can make your stew even more delightful. Each serving of this stew is not only tasty but also healthy. Here's a simple breakdown of the nutritional information: - Calories: Approximately 320 - Protein: 25g - Carbohydrates: 30g - Fat: 10g - Fiber: 5g This meal is satisfying and provides a good balance of nutrients, making it a great choice for dinner. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 boneless, skinless chicken thighs - 3 cups low-sodium chicken broth - 2 cups baby potatoes, halved - 2 large carrots, chopped - 1 cup green beans, trimmed and cut into pieces - 1 onion, diced - 3 cloves garlic, minced - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) Start by heating olive oil in a skillet over medium heat. Add the diced onion and sauté it for about five minutes. You want the onion to be soft and clear. Then, add the minced garlic. Sauté for one to two more minutes until you smell that lovely garlic aroma. Now, it's time to layer everything in the slow cooker. Place the chicken thighs at the bottom. Season them with salt, pepper, smoked paprika, and dried thyme. The spices will add great flavor to your stew. Next, add the sautéed onion and garlic on top of the chicken. This way, the chicken absorbs all those tasty flavors. Now, layer the halved baby potatoes, chopped carrots, and green beans over the chicken and onions. Pour the chicken broth over all the ingredients. Make sure everything is submerged in the broth for even cooking. Cover the slow cooker and set it to low for six to seven hours or high for three to four hours. The chicken should be tender and easy to shred when it’s done. Once your cooking time is up, it’s time to shred the chicken. Use two forks and pull the chicken apart right in the slow cooker. This allows it to soak up more flavor. After shredding, taste the stew. Adjust the seasoning if you need to. If you want a thicker stew, mix the cornstarch with a little water to make a slurry. Stir this into the stew in the last 30 minutes of cooking. For a nice touch, serve the stew in deep bowls and garnish it with fresh parsley. Enjoy this warm, savory comfort food! To keep your chicken juicy, use thighs instead of breasts. Chicken thighs have more fat, which adds flavor. Season the chicken well with salt and pepper before cooking. This simple step makes a big difference. Searing the chicken in olive oil adds a nice touch. It locks in the juices and enhances the taste. If you have time, sauté the onion and garlic first. This step builds a deeper flavor base for your stew. If you want a thick stew, cornstarch is your friend. Mix one tablespoon of cornstarch with a bit of water to make a slurry. Stir this into the stew in the last 30 minutes of cooking. This method helps achieve that perfect texture. You can also mash some of the baby potatoes. As they cook, they break down and naturally thicken the stew. This adds creaminess without extra ingredients. When serving your stew, use deep bowls for a cozy feel. Garnish with fresh parsley to brighten the dish. This small touch adds color and freshness. For a complete meal, serve the stew with crusty bread. It’s great for soaking up all the tasty broth. You can also serve it over a bed of rice for a hearty option. Both pairings enhance the comfort of this dish. Pro Tips Brown the Chicken: For extra flavor, sear the chicken thighs in the skillet before adding them to the slow cooker. This will add a nice depth of flavor to your stew. Use Fresh Herbs: In addition to dried thyme, consider adding fresh herbs such as rosemary or parsley right before serving for a burst of freshness. Customize Vegetables: Feel free to swap out or add other vegetables like bell peppers or zucchini based on your preference or what you have on hand. Let It Rest: After cooking, let the stew sit for 10-15 minutes before serving. This allows the flavors to meld together even more. {{image_2}} You can boost the health of your stew by adding more veggies. Try using bell peppers, zucchini, or celery. You can also add peas for a pop of color. Just chop them into bite-sized pieces and toss them in. They will cook well in the slow cooker. Each new veggie brings its own flavor and texture, making your stew even better. If you like heat, add spices like cayenne pepper or red pepper flakes. You can also try a dash of hot sauce for a kick. For a different flavor, use cumin or coriander. These spices will change the taste and give your stew a new life. Adjust the amount to your taste. Start small and add more if you want it spicier. While chicken is classic, you can try other meats too. Turkey works well and gives a lighter taste. Beef or pork can also be used for a heartier stew. Just make sure to cut the meat into small pieces. Adjust the cooking time based on the meat you choose. Each type of meat will change the flavor, keeping your stew exciting. After enjoying your slow cooker chicken stew, let it cool down. Once cooled, transfer it to an airtight container. You can store leftovers in the fridge for up to three days. Make sure to keep it sealed to avoid any odors from other foods. When you're ready to enjoy your stew again, reheat it gently. You can use the microwave or stovetop. If using the microwave, heat in short bursts to avoid overheating. If using the stovetop, add a splash of water or broth. This helps keep the stew moist and delicious. You can freeze chicken stew for later use. Make sure it is completely cool before freezing. Place it in a freezer-safe container, leaving some space at the top. This allows for expansion as it freezes. Your stew can last in the freezer for about three months. When you’re ready to eat it, thaw it overnight in the fridge for the best results. Yes, you can use frozen chicken in this recipe. Just add the frozen chicken directly to the slow cooker. Remember, cooking time might change. If your chicken is frozen, you may need to cook it for an extra hour. Make sure it reaches a safe internal temp of 165°F. You can store slow cooker chicken stew in the fridge for up to four days. Make sure to cool it down first before sealing it in an airtight container. If you want to keep it longer, you can freeze it. It stays good in the freezer for up to three months. If you don't have chicken broth, you can use vegetable broth or water. For added flavor, try using bouillon cubes or powders mixed with water. Another option is to use a mix of white wine and water. This adds a nice taste to your stew. In this post, I covered how to make a delicious slow cooker chicken stew. We looked at main and optional ingredients, along with their nutrition. I shared step-by-step cooking tips for great results. You learned about enhancing flavor, thickening the stew, and serving ideas. Finally, I gave storage tips and answered common questions. Slow cooker chicken stew is simple, tasty, and can be changed up in many ways. Enjoy making your own!$

Slow Cooker Chicken Stew

A comforting and hearty chicken stew made in a slow cooker, perfect for a cozy meal.

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Prep Time 15

Cook Time 6

Total Time 7 15

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
3 cups low-sodium chicken broth
2 cups baby potatoes, halved
2 large carrots, chopped
1 cup green beans, trimmed and cut into pieces
1 onion diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
1 tablespoon cornstarch (optional, for thickening)
for garnish fresh parsley, chopped

Instructions

Start by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
In the slow cooker, place the chicken thighs at the bottom. Season them with salt, pepper, smoked paprika, and dried thyme.
Add the sautéed onion and garlic on top of the chicken.
Layer the halved baby potatoes, chopped carrots, and green beans over the chicken and onions.
Pour the chicken broth over all the ingredients, ensuring everything is submerged.
Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
If a thicker stew is desired, mix the cornstarch with a little water to create a slurry, and stir it into the stew in the last 30 minutes of cooking.
Once done, shred the chicken right in the slow cooker, allowing it to absorb more flavor before serving.
Taste the stew and adjust seasoning if necessary.

Notes

Serve the stew in deep bowls and garnish with freshly chopped parsley. Pair it with crusty bread or over a bed of rice for a comforting meal.

Keyword chicken stew, comfort food, slow cooker