Pin A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
I first made this stew on a chilly weekend and the whole house was filled with an inviting aroma. It quickly became a family favorite that is requested year-round.
Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs (680 g), cut into large chunks
- Carrots: 3 medium, peeled and sliced
- Potatoes: 3 medium, peeled and diced
- Celery: 2 stalks, chopped
- Onion: 1 large, diced
- Green beans: 2 cups (300 g), trimmed and halved
- Garlic: 3 cloves, minced
- Low-sodium chicken broth: 4 cups (950 ml)
- Diced tomatoes: 1 can (14.5 oz/410 g), undrained
- Salt: 1 ½ tsp
- Freshly ground black pepper: ½ tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Bay leaf: 1
- Fresh parsley: 1 tbsp, chopped (for garnish)
- Cornstarch slurry (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.
- 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.
Pin My kids love helping to chop the vegetables for this stew. Sharing a warm bowl together makes for a cozy family dinner.
Required Tools
Slow cooker large enough to fit all ingredients is essential. You will also need a sturdy knife, cutting board, measuring cups, and a ladle for serving.
Allergen Information
This recipe contains no major allergens but always check labels on broth and canned tomatoes for hidden ingredients.
Nutritional Information
Each serving provides about 265 calories, 5 g total fat, 30 g carbohydrates, and 25 g protein.
Pin This stew is perfect for meal prep and leftovers reheat beautifully. Enjoy a comforting, nourishing dinner with minimal effort!
Recipe FAQ
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs offer more moisture and tenderness in slow cooking.
- → How do I thicken the stew if it’s too watery?
Mix cornstarch with cold water and stir into the stew during the last 20-30 minutes of cooking to thicken.
- → Is it better to sauté onions and garlic before slow cooking?
Sautéing can deepen flavor but is optional; adding them raw still yields a tasty result after slow cooking.
- → Can I substitute potatoes with other vegetables?
Yes, sweet potatoes or parsnips make great alternatives and add a different sweetness to the dish.
- → How long can leftovers be stored?
Store refrigerated leftovers in an airtight container for up to 3 days.