Winter Cold Chaser Chicken Stew Slow Cooker
Warm up your winter evenings with this soul-soothing Winter Cold Chaser Chicken Stew made effortlessly in your slow cooker. Packed with tender, juicy chicken thighs, hearty vegetables like carrots, celery, and potatoes, and seasoned with aromatic spices like paprika and turmeric, this dish is the ultimate comfort food. A base of nutrient-rich chicken broth and diced tomatoes creates a flavorful, immune-boosting stew that simmers to perfection over hours, while fresh thyme and a hint of garlic add depth to every bite. With minimal prep and a set-it-and-forget-it approach, this stew is ideal for busy weeknights or cozy weekends. Serve it warm, garnished with fresh parsley, alongside crusty bread for a wholesome, satisfying meal that chases the chill of winter away. Perfect for cold-weather days, this slow cooker chicken stew is a must-try for anyone craving comfort and nourishment in one bowl.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 large (diced) yellow onion
- 4 medium (peeled and sliced) carrots
- 3 (chopped) celery stalks
- 4 (minced) garlic cloves
- 4 medium (peeled and diced) potatoes
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes (canned)
- 3 (or 1 teaspoon dried) fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1.5 teaspoons (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 cup (chopped, for garnish) fresh parsley
- 2 tablespoons olive oil
Instructions
Heat a large skillet over medium heat and add the olive oil.
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper, then sear them in the hot skillet for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, sauté the diced onion, carrots, celery, and garlic for 5 minutes until softened and fragrant.
Transfer the sautéed vegetables to the slow cooker. Add the seared chicken thighs, diced potatoes, chicken broth, canned diced tomatoes (with juices), thyme sprigs, bay leaf, paprika, turmeric, and the remaining salt and pepper.
Stir gently to combine the ingredients evenly.
Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf and thyme sprigs before serving. Taste the stew and adjust seasoning if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve warm with crusty bread or a side salad for a comforting winter meal.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1080 mg | 23% | |
*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.
