Slow Cooker Rustic Chicken Stew
Hearty and comforting, this Slow Cooker Rustic Chicken Stew is the ultimate one-pot meal, perfect for cozy dinners and meal prepping alike. Tender, golden-browned chicken thighs simmer in a rich broth flavored with garlic, thyme, and earthy bay leaves, enveloping a medley of carrots, celery, baby potatoes, and vibrant peas. A touch of tomato paste adds depth, while a light flour coating on the sautéed vegetables creates a luxuriously thickened base. Conveniently prepared in a slow cooker, this recipe allows the flavors to meld over hours, making for a warming, wholesome dish that’s as easy as it is delicious. Serve this rustic chicken stew topped with fresh parsley and paired with crusty bread for a meal the whole family will love. Perfect for fans of slow cooker recipes, hearty stews, and rustic comfort food!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 large Yellow onion
- 3 medium Carrots
- 2 medium Celery stalks
- 1.5 pounds Baby potatoes
- 4 whole Garlic cloves
- 4 cups Chicken broth
- 14.5 ounces Diced tomatoes, canned
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 whole Bay leaves
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Chopped parsley (optional for garnish)
Instructions
Begin by patting the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, just until they're golden brown. Remove them from the skillet and set aside.
Peel and roughly chop the onion, carrots, and celery into bite-sized pieces. Halve the baby potatoes.
In the same skillet, add a small amount of olive oil if needed and sauté the onion, carrots, and celery until softened, about 4-5 minutes.
Mince the garlic and add it to the skillet, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Transfer the sautéed vegetables to the slow cooker. Add in the halved baby potatoes, seared chicken thighs, chicken broth, diced tomatoes (with their juice), tomato paste, bay leaves, thyme sprigs, and an additional sprinkle of salt and pepper.
Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
About 20 minutes before serving, stir in the frozen peas to heat through. Discard the bay leaves and thyme sprigs.
Taste the stew and adjust the seasoning with additional salt and pepper as needed.
Serve the rustic chicken stew hot, optionally garnished with chopped parsley, alongside crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5929 mg | 258% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 40.8 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 466 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5005 mg | 106% | |
*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.
