Crockpot Chicken Stew
Dive into the ultimate comfort food with this Crockpot Chicken Stew, a hearty and wholesome meal perfect for busy weeknights or cozy weekends. Featuring tender, slow-cooked chicken thighs, creamy yellow potatoes, and a medley of carrots, celery, and onions, this stew is simmered to perfection in a flavorful blend of chicken broth, tomato paste, and aromatic herbs like thyme and rosemary. With minimal prep and the magic of a slow cooker, this recipe delivers rich, savory flavors that develop over hours of gentle cooking. A finishing touch of vibrant peas and optional fresh parsley adds freshness and color, while serving it with crusty bread or fluffy rice completes this comforting dish. Whether you're meal prepping or feeding a crowd, this Crockpot Chicken Stew is a simple, satisfying, and delicious one-pot wonder. Perfect for fans of slow cooker recipes and easy weeknight dinners!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 4 medium Yellow potatoes
- 3 large Carrots
- 2 Celery stalks
- 1 large Onion
- 3 Garlic cloves
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Dice the potatoes, carrots, celery, and onion into bite-sized pieces.
Mince the garlic cloves finely.
Heat the olive oil in a skillet over medium heat. Add the chicken thighs and cook for 2-3 minutes per side until lightly browned. This step is optional, but it enhances flavor.
Place the browned chicken into the crockpot.
Add the diced potatoes, carrots, celery, onion, and minced garlic on top of the chicken.
Pour in the chicken broth and stir in the tomato paste until well combined.
Add the bay leaf, dried thyme, dried rosemary, salt, and ground black pepper.
Cover the crockpot with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
About 30 minutes before serving, remove the bay leaf and stir in the frozen peas.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving, if desired.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6648 mg | 289% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 41.8 g | ||
| Protein | 217.5 g | 435% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 461 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6745 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
