Crock Pot Chicken Stew
Full of flavorful, juicy, chicken, tender potatoes, and loads of fresh vegetables and herbs, this healthy chicken stew is a cozy, easy dinner for chilly nights!
Ingredients
- 2 medium sweet onions, (chopped into bite-sized pieces)
- 3 stalks celery, (chopped)
- 4 medium carrots, (peeled and chopped)
- 2 medium russet potatoes, (peeled and chopped into small bite-sized pieces)
- 2 small cloves garlic, (minced or pressed (about 1 teaspoon))
- 1 bay leaf
- 3 sprigs fresh thyme ((or about 1 teaspoon dried thyme))
- 2 sprigs fresh rosemary ((or about 1 teaspoon dried rosemary))
- ½ teaspoon paprika
- ½ teaspoon poultry seasoning
- 3-4 lbs. bone-in chicken breasts or thighs, (skin removed)
- 3 cups low-sodium chicken broth or chicken stock
- 1 tablespoon cornstarch + 1 tablespoon cold water
- Kosher salt and ground black pepper, (to taste)
- For garnish: chopped fresh parsley
Directions
- 1
Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
- 2
Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
- 3
Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- 4
When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs). In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired. Garnish with chopped fresh parsley, just before serving.