Hearty Slow Cooker Chicken Stew

$- 2 lbs boneless, skinless chicken thighs, cut into chunks - 4 medium carrots, sliced - 3 stalks celery, chopped - 1 large onion, diced - 4 cloves garlic, minced - 4 medium potatoes, diced - 1 cup frozen peas - 4 cups chicken broth - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - Fresh parsley, chopped (for garnish) The heart of this stew lies in its rich and tender chicken. I prefer chicken thighs for their juicy texture and flavor. The veggies add color and nutrients. Carrots and celery bring sweetness and crunch, while potatoes make it filling. Garlic and onion create a solid base for flavor. - Alternative herbs and spices - Fresh vs. frozen ingredients You can switch up the herbs for extra flavor. Try adding rosemary or oregano. If you have fresh herbs, use them! They brighten the dish. Frozen vegetables work well too, especially peas. They save time and still taste good. Enjoy experimenting with different flavors to make this stew your own. {{ingredient_image_1}} 1. Sautéing onions and garlic: Start by heating 2 tablespoons of olive oil in a large skillet. Add 1 large diced onion and 4 minced garlic cloves. Cook until the onion is soft, about 3-4 minutes. This step builds a deep flavor for the stew. 2. Layering ingredients in the slow cooker: In your slow cooker, place 2 lbs of boneless, skinless chicken thighs at the bottom. Next, layer in 4 sliced carrots, 3 chopped celery stalks, and 4 diced potatoes. Top it off with 1 cup of frozen peas. Pour the sautéed onion and garlic mix over the vegetables. - Cooking times for low and high settings: Cover the slow cooker. If you set it on low, cook for 6-8 hours. For the high setting, cook for 4-5 hours. The chicken should be tender and fully cooked. - Adding cornstarch for thickening: After cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Stir this mixture into the stew. Let it simmer on high for 15-20 minutes, stirring often. This will give your stew a nice, thick texture. - Presentation tips: When serving, ladle the stew into bowls. Add a sprinkle of fresh chopped parsley on top for color. This makes your dish look inviting. - Best side dishes to complement the stew: Serve the stew with crusty bread or a fresh green salad. These sides balance the rich flavors of the stew and make the meal complete. To boost flavor, I love using fresh herbs. Thyme and parsley work wonders. Try adding rosemary for a new twist. You can also use spices like paprika to add warmth. Always taste as you cook. Adjust seasoning with salt and pepper if needed. A pinch of cayenne pepper adds heat, if you like it spicy. Slow cooking is simple but can be tricky. Always layer your ingredients. Start with meat at the bottom for even cooking. Avoid lifting the lid too often. Each time you lift it, the heat escapes. This can slow down cooking time. Common mistakes? Don't overfill your cooker. Leave some space at the top. Too much food can lead to uneven cooking. Also, remember to cut veggies into uniform sizes. This ensures they cook at the same rate. Pro Tips Enhance Flavor: For a richer taste, consider browning the chicken thighs in the skillet before adding them to the slow cooker. This adds depth to the stew's flavor. Vegetable Variations: Feel free to swap out or add other vegetables like bell peppers, green beans, or mushrooms to customize the stew to your liking. Storage Tips: This stew freezes well. Store leftovers in airtight containers for up to 3 months. Thaw and reheat on the stove for a quick meal! Herb Freshness: If using fresh herbs instead of dried, add them during the last hour of cooking for the best flavor and aroma. {{image_2}} You can switch out chicken thighs for chicken breasts. Chicken breasts are leaner and cook faster. If you want to try other proteins, use turkey or even beef. Just remember to adjust cooking times. For veggies, you can use seasonal ones. In fall, add squash or sweet potatoes. In summer, throw in zucchini or bell peppers. This keeps the stew fresh and fun. If you need gluten-free options, use gluten-free broth. Many brands offer this choice. Make sure to check labels for safety. For a vegetarian version, skip the chicken. Replace it with hearty beans or lentils. Use vegetable broth instead of chicken broth. Add more veggies like mushrooms for flavor and texture. To store your chicken stew in the fridge, wait until it cools. Use an airtight container to keep it fresh. This stew lasts up to four days in the fridge. Label your container with the date. This way, you won't forget when you made it! For freezing, place the cooled stew in freezer-safe containers. Leave some space at the top, as the stew will expand when frozen. This stew can be stored for three months in the freezer. For thawing, move the stew to the fridge overnight. If you're in a hurry, run the container under cold water. To reheat, warm it on the stove over low heat. Stir it often to heat evenly. You can also microwave it in short bursts. Add a splash of broth if it's too thick. Enjoy your hearty stew! Can I use frozen chicken for this stew? Yes, you can use frozen chicken. Just place it directly in the slow cooker. You may need to add extra cooking time. The chicken will still cook through and become tender. How long can leftovers be kept? Leftovers can be stored in the fridge for up to four days. Make sure to keep them in an airtight container. Reheat thoroughly before eating. What if my stew is too watery? If your stew is too watery, mix cornstarch with water. Stir this into the stew and cook for an extra 15-20 minutes. This will help thicken it. How can I make it spicier? To spice it up, add cayenne pepper or crushed red pepper flakes. Start with half a teaspoon and adjust to your taste. You can also add diced jalapeños for a fresh kick. This blog post covered how to make a great stew. We discussed the key ingredients like chicken, veggies, and seasonings. You learned preparation steps, cooking times, and how to enhance flavors. I shared tips for storage, variations, and answers to common questions. Making stew is simple and fun. With a few tweaks, you can create your own perfect dish. Enjoy experimenting with flavors and sharing with others!$

Hearty Slow Cooker Chicken Stew

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

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs boneless, skinless chicken thighs, cut into chunks
4 medium carrots, sliced
3 stalks celery, chopped
1 large onion, diced
4 cloves garlic, minced
4 medium potatoes, diced
1 cup frozen peas
4 cups chicken broth
2 teaspoons dried thyme
1 teaspoon paprika
to taste salt and pepper
2 tablespoons olive oil
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
to taste fresh parsley, chopped (for garnish)

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes). This step enhances the flavor of the stew.
In the slow cooker, place the chicken chunks at the bottom. Layer the carrots, celery, potatoes, and peas on top of the chicken.
Pour the sautéed onion and garlic over the vegetables.
In a separate bowl, whisk together the chicken broth, thyme, paprika, salt, and pepper. Pour the mixture over the contents in the slow cooker, ensuring everything is well-covered.
Cover the slow cooker and set it on low for 6-8 hours or high for 4-5 hours, until the chicken is tender and cooked through.
Once cooking is done, stir in the cornstarch mixture to thicken the stew. Allow it to simmer for an additional 15-20 minutes on high, stirring occasionally.
Adjust seasoning, if necessary, before serving.

Notes

Ladle the stew into bowls and garnish with fresh chopped parsley for an appealing touch. Serve with crusty bread on the side for a complete meal!

Keyword chicken, hearty, slow cooker, stew