Save A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
The first time I made this stew was on a chilly weekend when my schedule was packed. Everything went directly into the slow cooker that morning, and by dinnertime, my kitchen was filled with the aroma of herbs and tender chicken that felt both comforting and impressive with so little effort.
Ingredients
- Poultry: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into large chunks
- Vegetables: 3 medium carrots, peeled and sliced, 3 medium potatoes, peeled and diced, 2 celery stalks, chopped, 1 large onion, diced, 2 cups (300 g) green beans, trimmed and halved, 3 cloves garlic, minced
- Liquids: 4 cups (950 ml) low-sodium chicken broth, 1 can (14.5 oz/410 g) diced tomatoes, undrained
- Seasonings: 1 ½ tsp salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1 tbsp fresh parsley, chopped (for garnish)
- Thickener (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Layer Ingredients:
- Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.
- Add Liquids:
- Pour in the chicken broth and diced tomatoes (with juice).
- Season:
- Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.
- Slow Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken and vegetables are tender.
- Thicken (Optional):
- If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking.
- Finish:
- Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.
Save Gathering around the table with my family and ladling stew into bowls is always one of our favorite dinner moments, especially when everyone helps themselves to generous servings.
Serving Suggestions
This stew is delicious served with gluten-free crusty bread or over cooked rice for an extra satisfying meal.
Make Ahead & Storage
Leftovers stay fresh and flavorful for up to 3 days in the refrigerator. Simply reheat gently in a pot over low heat until warmed through.
Variations
Swap in sweet potatoes or parsnips for a slightly sweeter and earthier flavor. Adding a pinch of smoked paprika yields subtly smoky notes.
Save This cozy stew is sure to become a favorite for busy nights and family gatherings. Enjoy every warm, nourishing spoonful.
Recipe Guide
- → Can I sauté the vegetables before slow cooking?
Yes, lightly sautéing onions and garlic before adding them enhances the dish's depth of flavor, but it's optional.
- → What can I use to thicken the stew?
A slurry of cornstarch mixed with cold water added during the last 20-30 minutes works well for thickening.
- → Are there good substitutes for potatoes in this dish?
You can substitute sweet potatoes or parsnips to add different textures and natural sweetness.
- → How long should I cook the dish on high versus low settings?
Cook on low for 6-7 hours or on high for 3-4 hours until the chicken and vegetables are tender.
- → Can leftovers be stored safely?
Yes, store leftovers in the refrigerator for up to three days and reheat thoroughly before serving.
- → Is this dish suitable for gluten- and dairy-free diets?
Yes, the ingredients and preparation are free from gluten and dairy, making it suitable for such dietary needs.