Crockpot Chicken Stew:
Ingredients:
– 1.5 lbs boneless, skinless chicken thighs or breasts (cut into chunks)
– 4 cups chicken broth
– 4 large carrots (peeled and sliced)
– 4 medium potatoes (diced)
– 3 celery stalks (chopped)
– 1 medium onion (diced)
– 3 cloves garlic (minced)
– 1 cup frozen peas
– 1 cup frozen corn (optional)
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp paprika
– 1 bay leaf
– Salt and pepper to taste
– 2 tbsp olive oil or butter
– 2 tbsp flour (for thickening, optional)
– Fresh parsley (for garnish)
Instructions:
Prepare the Chicken:
Season the chicken pieces with salt, pepper, and paprika.
Layer the Ingredients in the Crockpot:
Begin by placing the carrots, potatoes, celery, onion, and garlic at the bottom of the crockpot. Then, add the seasoned chicken on top.
Incorporate the Seasonings:
Add the thyme, rosemary, and bay leaf. Pour the chicken broth over the entire mixture.
Cooking Time:
– Low: 6-8 hours
– High: 3-4 hours
Cook until the chicken is tender and the vegetables are soft.
Thicken the Stew (Optional):
Approximately 30 minutes before serving, combine 2 tbsp of flour with a small amount of water to create a slurry. Stir this into the stew to achieve a thicker consistency.
Final Steps:
In the last 30 minutes of cooking, add the peas and corn.
Serving:
Remove the bay leaf, adjust the seasoning with salt and pepper, and garnish with fresh parsley. Serve with crusty bread for a delightful meal!
I look forward to hearing how it turns out!
