Stewed Chicken in a Crock Pot
Infuse your home with the comforting aroma of "Stewed Chicken in a Crock Pot," a hearty and wholesome dish that’s perfect for busy weeknights or cozy gatherings. This slow-cooked recipe features tender, fall-off-the-bone chicken thighs nestled in a medley of carrots, celery, potatoes, and a rich broth infused with garlic, tomato paste, and fragrant herbs like thyme and rosemary. With minimal prep time and the convenience of a Crock Pot, this dish lets you set it and forget it, while developing deep, savory flavors as it simmers. Whether you enjoy it as-is or thicken the broth into a luscious stew, this gluten-free adaptable recipe is sure to become a family favorite. Serve it piping hot with a sprinkle of fresh parsley for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin removed)
- 3 large Carrots, chopped into 1-inch pieces
- 2 medium Celery stalks, sliced
- 2 medium Potatoes, cubed
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour (optional, for thickening)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat.
Season the chicken thighs with salt and pepper, and sear them in the skillet for 2-3 minutes on each side until lightly browned. Remove and set aside.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until fragrant.
In the Crock Pot, mix the chicken broth, tomato paste, thyme, rosemary, bay leaf, and any remaining salt and pepper.
Add the carrots, celery, potatoes, and the sautéed onion and garlic into the Crock Pot. Stir to combine.
Place the seared chicken thighs on top of the vegetables in the Crock Pot.
Cover 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.
If you prefer a thicker stew, whisk the flour with a small amount of water to create a slurry, and stir it into the Crock Pot during the final 30 minutes of cooking time.
Once done, discard the bay leaf. Taste and adjust seasoning if needed.
Serve the stewed chicken hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.2 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5064 mg | 108% | |
*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.
