A hearty slow-cooked chicken stew with tender meat, root vegetables, and savory herbs — perfect for effortless meals that warm you up from the inside out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
1.5 lbs boneless skinless chicken thighs, cut into chunks
-
4 medium Yukon Gold potatoes, cubed
-
3 large carrots, peeled and sliced
-
2 celery stalks, chopped
-
1 yellow onion, diced
-
3 garlic cloves, minced
-
2 tbsp tomato paste
-
4 cups low-sodium chicken broth
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp dried thyme
-
½ tsp dried rosemary
-
1 tsp paprika
-
2 bay leaves
-
Optional: 2 tbsp cornstarch + 3 tbsp water (for thickening)
-
Optional garnish: chopped parsley
Instructions
-
Add potatoes, carrots, celery, and onion to the bottom of the crockpot.
-
Place chicken on top. Add garlic and seasonings. Spoon in the tomato paste.
-
Pour in chicken broth to cover everything. Add bay leaves.
-
Cover and cook on low for 6–7 hours or high for 3–4 hours.
-
For a thicker stew, mix cornstarch with water and stir in during the last 30 minutes. Cook uncovered.
-
Remove bay leaves, adjust seasoning, and serve hot. Garnish if desired.