Introduction to Slow Cooker Chicken Stew
If you're a young professional juggling work, social life, and personal projects, cooking can often feel like just another task on your never-ending to-do list. Enter the slow cooker—an absolute game changer! With minimal effort, you can create delicious, hearty meals like Slow Cooker Chicken Stew that practically cook themselves. Imagine coming home after a long day to a warm, aromatic dish waiting for you.
Slow cookers allow you to prep ingredients in just a few minutes and let the appliance handle the rest. You might be surprised to learn that over 60% of millennials prefer cooking at home, and with tools like slow cookers, it’s easy to see why! Plus, they’re incredibly efficient: you can use tougher—yet more flavorful—cuts of meat and let them maintain their tenderness through prolonged cooking. This not only saves you money but also enhances the overall depth of flavor in your meals.
So, ready to transform your weeknight dinners? Let’s dive into our Slow Cooker Chicken Stew recipe that’s designed for busy lifestyles—without sacrificing taste! You might also find useful tips on meal prepping and making the most of your slow cooker in articles from sources like Serious Eats and Food Network.
Ingredients for Slow Cooker Chicken Stew
When it comes to making a comforting Slow Cooker Chicken Stew, selecting the right ingredients is key to achieving that rich, hearty flavor we all crave. Here's a closer look at what you'll need to get started.
Main Ingredients
- 3 pounds of bone-in chicken thighs: This adds depth to your stew and keeps the meat juicy.
- Salt and pepper: Essential for seasoning!
- Olive oil: Perfect for searing your chicken.
- 1 medium yellow onion, diced: Adds sweetness and depth.
- 6 cloves garlic, minced: A must for aromatic flavor.
- 4 medium carrots, peeled and sliced: Their natural sweetness complements the dish.
- 1 ½ tablespoons tomato paste: For that deep, rich flavor.
- 3 medium red potatoes, quartered: They give the stew body without falling apart.
- 3 bay leaves: Introduces herbal notes.
- 5 cups chicken broth: Foundation of your stew base.
Optional Spices and Herbs
While the main ingredients create a solid base, adding spices can elevate your Slow Cooker Chicken Stew to another level. Consider incorporating:
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried): This herb pairs wonderfully with chicken.
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried): Adds an earthy touch.
- Black pepper: Enhance the flavor with some freshly cracked pepper.
- Finely chopped Italian parsley: Sprinkle on top for a fresh finish.
For even more flavor, think about adding some red pepper flakes for heat or a hint of smoked paprika for a smoky undertone. With these ingredients in hand, you’re well on your way to making a delightful stew!
Step-by-Step Preparation for Slow Cooker Chicken Stew
Ready to dive into the comforting goodness of a Slow Cooker Chicken Stew? This cozy dish is perfect for busy weeknights when you need a hearty meal without the fuss. Just follow these simple steps to create a delicious stew that warms the soul!
Prepare and season the chicken
Begin by prepping your chicken! Take 3 pounds of bone-in chicken thighs and trim any excess fat. To season, sprinkle about 2 teaspoons of salt and 1 teaspoon of black pepper over the chicken. This step is crucial, as it infuses flavor right from the start. If you have time, let it sit for 15-20 minutes to absorb those delightful spices. For more tips on seasoning, check out this guide from EatingWell.
Sear the chicken for flavor
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Gently place the seasoned chicken in the hot skillet—make sure not to overcrowd the pan. Let the chicken sear undisturbed for about 5 minutes on each side until golden brown. This process creates deep, rich flavors through the Maillard reaction, enhancing your Slow Cooker Chicken Stew. Once browned, transfer the chicken to your slow cooker.
Sauté the aromatic vegetables
Now it’s time to work with those aromatic vegetables! In the same skillet (don’t wipe it clean—those brown bits add flavor!), add a touch more olive oil if needed and toss in 1 diced medium yellow onion and 4 sliced carrots. Sauté for about 5 minutes, stirring occasionally. As the onions soften and release moisture, use a wooden spoon to scrape up the delicious brown bits from the bottom of the pan—this is known as deglazing. A splash of broth can help if anything starts to stick!
Afterward, add 6 cloves of minced garlic, 2 teaspoons of fresh thyme leaves, and ½ teaspoon of minced rosemary. Sauté for an additional 1-2 minutes until fragrant. Next, stir in 1 ½ tablespoons of tomato paste and deglaze again with about ½ to ¾ cup of chicken broth. This mixture adds depth to your Slow Cooker Chicken Stew.
Combine everything in the slow cooker
Transfer your sautéed veggies to the slow cooker with the browned chicken. Next, add 3 quartered medium red potatoes and 3 bay leaves. Season everything with ½ teaspoon of salt and some freshly cracked black pepper. Pour in about 4 cups of chicken broth to ensure that everything simmers beautifully together. Cover the slow cooker and set it on the HIGH setting for 4 hours. This timeframe allows the chicken to tenderize while marrying those flavors together.
Add in the thickening agent and finish cooking
Around 3.5 hours into cooking, it’s time to thicken up your stew. Take ⅓ cup of all-purpose flour and whisk it with a bit of room temperature chicken broth to create a slurry—this prevents clumping. Once mixed, add it to the stew along with 1 cup of frozen peas. Stir to combine, cover again, and cook for the last 30 minutes. The stew will thicken as it continues to cook!
Finally, remove the chicken from the slow cooker, shred it using two forks, and discard the bones. Return the shredded chicken to the pot, mix in ¼ cup of finely chopped Italian parsley, and taste for seasoning. Adjust with more salt and pepper as needed. Serve your Slow Cooker Chicken Stew warm with some crusty bread or biscuits, and savor the cozy flavors of homemade comfort food. Enjoy!
Variations on Slow Cooker Chicken Stew
Different proteins you can use
While this Slow Cooker Chicken Stew recipe shines with chicken thighs, don't hesitate to switch things up! Consider turkey, which offers a leaner option, or for beef lovers, beef chunks can add a rich and hearty flavor. For a unique twist, try chicken ham or Turkey Bacon to infuse smoky notes. These alternatives can be just as satisfying—tender bites of meat in a velvety broth.
Vegetable additions for a heartier stew
To add even more nutrition and bulk to your Slow Cooker Chicken Stew, incorporate additional vegetables! Think of classic choices like zucchini, green beans, or even butternut squash for a touch of sweetness. You can also sneak in some leafy greens, like spinach or kale, just towards the end of cooking to preserve their vibrant color and nutrients. The options are endless, and they'll make your stew even more fulfilling!
Cooking Tips and Notes for Slow Cooker Chicken Stew
The Benefits of Using Bone-in Chicken Thighs
Using bone-in chicken thighs in your Slow Cooker Chicken Stew is a game changer! The bones add rich flavor and help keep the meat incredibly moist. This cut also becomes fork-tender as it cooks, creating a delightful texture that enhances the overall experience of your meal. Plus, it’s budget-friendly and can be found at most grocery stores.
Ideas for Making it Ahead of Time
Planning ahead? You can make your stew the day before! Simply prepare everything as instructed but skip adding the peas until you reheat. Store it in the refrigerator and then warm it on the stovetop or in the microwave when you’re ready to serve. It'll taste even better as the flavors meld overnight! For more tips on meal prepping, check out resources from The Kitchn.
Slow Cooker Chicken Stew
Equipment
- Slow cooker
- skillet
Ingredients
- 3 pounds bone-in chicken thighs extra fat trimmed
- to taste Salt
- to taste Pepper
- 2 tablespoons Olive oil for searing
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 4 medium carrots peeled and sliced
- 1.5 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
- 0.5 teaspoon fresh rosemary minced or ¼ teaspoon dried
- 3 medium red potatoes quartered or baby red potatoes
- 3 leaves bay leaves dried or fresh
- 5 cups chicken broth divided plus more as needed
- 0.33 cup all-purpose flour
- 1 cup frozen peas
- 0.25 cup Italian parsley finely chopped
Instructions
- Season chicken with 2 teaspoons salt and 1 teaspoon ground black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken on both sides until golden brown. Then, transfer to a large slow cooker.
- To the same skillet (don’t wipe it clean), add more olive oil. Sauté the onions and carrots for 5 minutes. As the onions release moisture, scrape the brown bits from the pan using a wooden spoon to deglaze.
- Next, add the minced garlic, thyme, and rosemary, and sauté until fragrant for another 1-2 minutes. Then, add the tomato paste and stir to coat the veggies. Add about ½ to ¾ cup of chicken broth and deglaze the brown bits. Transfer everything into the slow cooker, along with the chicken.
- To the slow cooker, add the potatoes and bay leaves, and season with ½ teaspoon salt and a few grinds of black pepper. Add in 4 cups of the chicken broth. Cover and set it for 4 hours on the HIGH setting.
- 3.5 hours into the cooking time, dilute flour with about ⅓ cup chicken broth (at room temperature, don’t use hot broth) to make a slurry. Add the slurry, along with the peas. Stir to combine. Cook for the remaining 30 minutes.
- Remove the chicken and roughly shred it with a fork, discard the bones. Return the chicken and stir to combine, along with fresh chopped parsley. Season with more salt and pepper to taste, if needed.
- Serve warm with bread or biscuits. Enjoy!
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