Warm Your Heart with Slow Cooker Chicken Stew
There’s something absolutely magical about the aroma of a bubbling stew wafting through the house on a chilly day. It’s one of those quintessential comforts that feels like a hug from the inside. My love affair with this Slow Cooker Chicken Stew started on one particularly rainy afternoon. I had just returned home after a long day, drenched from head to toe. The thought of cooking dinner seemed daunting until I remembered this recipe tucked away in my collection. With minimal effort, I was rewarded with a hearty pot of warmth!
I can’t even begin to tell you how much joy this recipe has brought me. It’s not just about the meal; it’s about the memories shared around the table, the laughter, and sometimes the gentle arguments over whose bowl has the biggest piece of chicken. Plus, it’s like a blank canvas—the kind of dish where you can throw in whatever vegetables you have on hand, making it perfect for those mysterious fridge clean-outs!
What’s in Slow Cooker Chicken Stew?
– 1.5 lbs boneless, skinless chicken thighs (or breasts): I prefer thighs for their juiciness that holds up beautifully in the slow cooker. If you’re a breast person, you do you!
– 4 cups chicken broth: Homemade is ideal, but store-bought works too—just go for low-sodium if you can!
– 3 large carrots, chopped: Fresh carrots add a sweet crunch.
– 3 medium potatoes, diced (Yukon Gold or Russet): These hearty spuds make for a filling stew! My favorite are the Yukon Golds—they’re buttery and delicious.
– 1 cup frozen peas: These little green gems add a pop of color and sweetness.
– 1 onion, diced: A staple for building flavor.
– 3 cloves garlic, minced: Because garlic makes everything better—no argument there!
– 2 teaspoons dried thyme and 1 teaspoon dried rosemary: These herbs are like the magic fairies of the kitchen; they elevate the dish without much fuss.
– 1 bay leaf: It may seem simple, but this leaves a delightful hint of flavor.
– 2 tablespoons olive oil: For flavor and to help sauté the optional chicken.
– Salt and pepper to taste: Essential for every recipe!
– 1 tablespoon cornstarch (optional, for thickening): Perfect for those who like their stew hearty.
– Fresh parsley, chopped: For garnish that adds a fresh touch at serving.
– Crusty bread: Because let’s be honest, what’s stew without bread to soak it all up?
Is Slow Cooker Chicken Stew Good for You?
Absolutely! This stew is packed with lean protein from the chicken thighs, which keeps you full and satisfied. The vegetables contribute tons of vitamins and minerals—talk about a nutrient powerhouse! Plus, using chicken broth as the base keeps it hydrating and flavorful without the added calories compared to cream-based dishes.
However, moderation is key! If you’re watching your sodium intake, opt for low-sodium broth and be mindful of how much salt you add. Also, while cornstarch can add a nice thickness, it can upscale the carb count, so feel free to skip it if you prefer a lighter stew.
Ingredients List
– 1.5 lbs boneless, skinless chicken thighs (or breasts)
– 4 cups chicken broth
– 3 large carrots, chopped
– 3 medium potatoes, diced (Yukon Gold or Russet)
– 1 cup frozen peas
– 1 onion, diced
– 3 cloves garlic, minced
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon cornstarch (optional, for thickening)
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)
How to Make Slow Cooker Chicken Stew?
1. **Prep the Chicken**: Start by seasoning the chicken thighs with salt and pepper. If you’re feeling adventurous (and want extra flavor), sear those bad boys in a skillet with olive oil for about 4-5 minutes on each side. It’s not mandatory, but it does add a nice depth to the dish!
2. **Add Ingredients to Slow Cooker**: Toss the chicken into the slow cooker, then add the chopped carrots, diced potatoes, onion, and minced garlic all around it.
3. **Pour in Broth**: Pour in the chicken broth, and sprinkle in the dried thyme, dried rosemary, and bay leaf. Give it a gentle stir so everything is well combined.
4. **Cook**: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is tender and practically falling apart!
5. **Shred the Chicken**: Take out the chicken and shred it using two forks. Then return the glorious shreds back to the stew.
6. **Add Peas**: Stir in the frozen peas and let it continue to cook for another 10-15 minutes.
7. **Thicken (Optional)**: If you prefer a thicker stew, mix the cornstarch with a bit of water and stir it into the stew. Let it cook for another 10 minutes until it thickens up nicely.
8. **Serve**: Dish it out into bowls, garnish with fresh parsley, and don’t forget the crusty bread for dipping. Enjoy that comforting embrace!
Your Personal Flavor Adventure
Feel free to customize this stew to your heart’s content! Add other vegetables like celery, corn, or green beans depending on what you have on hand (or what looks good at the farmer’s market). If you want to kick up the flavor a notch, splash a bit of white wine in with the broth—I promise it’s a game-changer!
And don’t worry if you happen to make too much; this stew freezes beautifully for up to 3 months. Just reheat thoroughly before serving, and you’ll have a cozy meal ready to go for those busy nights.
So grab your slow cooker, and let’s make some magic happen! I can’t wait for you to try this recipe; it’s bound to become a beloved staple in your home as it is in mine. Feel free to share your experiences and variations; I love hearing how others put their spin on it! Happy cooking!
