Description
This slow cooker chicken stew is a hearty, comforting meal made effortlessly with tender chicken, savory vegetables, and aromatic herbs, perfect for a cozy, satisfying dinner.
Ingredients
4 boneless, skinless chicken breasts
4 medium potatoes, peeled and diced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 bay leaf
1 cup frozen peas
2 tablespoons fresh parsley, chopped (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced potatoes, sliced carrots, chopped celery, onion, and minced garlic on top of the chicken.
- Pour the chicken broth over everything and sprinkle in the thyme, rosemary, bay leaf, salt, and pepper. Stir gently to combine.
- Cover the slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
- About 30 minutes before serving, shred the chicken using two forks and return it to the stew.
- Stir in the frozen peas and cook for the remaining time.
- Serve the stew hot, optionally garnished with fresh parsley.
Notes
Leftovers can be stored in the fridge for up to 3 days.
Can be frozen for up to 3 months.
If the stew is too thick when reheating, add a splash of broth or water.
For a creamier texture, stir in heavy cream or coconut milk towards the end of cooking.
Add a pinch of red pepper flakes or a diced jalapeño for a spicy version.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Category: Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
