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To make a savory slow cooker chicken stew, gather these ingredients: - 4 boneless, skinless chicken thighs - 3 cups low-sodium chicken broth - 2 cups baby potatoes, halved - 2 large carrots, peeled and chopped into bite-sized pieces - 1 cup green beans, trimmed and cut into 1-2 inch pieces - 1 medium onion, diced - 3 cloves garlic, minced - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnishing) You can swap some ingredients to fit your taste: - Chicken Thighs: Use chicken breasts or even turkey. - Broth: Vegetable broth can replace chicken broth for a lighter taste. - Potatoes: Any waxy potato works, like red or Yukon gold. - Vegetables: Feel free to add peas, corn, or bell peppers. - Olive Oil: Use any cooking oil you prefer, like canola or avocado oil. Fresh ingredients make a big difference. Here are some tips: - Local Markets: Visit farmer's markets for fresh veggies and herbs. - Seasonal Produce: Choose what's in season for better flavor and price. - Quality Chicken: Look for organic or free-range chicken for a richer taste. Using quality ingredients not only boosts your stew's taste but also makes cooking more fun! {{ingredient_image_2}} First, gather all the ingredients. You will need: - 4 boneless, skinless chicken thighs - 3 cups low-sodium chicken broth - 2 cups baby potatoes, halved - 2 large carrots, peeled and chopped into bite-sized pieces - 1 cup green beans, trimmed and cut into 1-2 inch pieces - 1 medium onion, diced - 3 cloves garlic, minced - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnishing) Next, heat the olive oil in a skillet over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion is clear. Then, add the minced garlic and cook for an extra minute or two. The smell will be wonderful! Now, it’s time to build your stew. Place the chicken thighs at the bottom of the slow cooker. Season them well with salt, pepper, smoked paprika, and dried thyme. This step adds a lot of flavor. After that, layer the sautéed onions and garlic over the chicken. Next, add the halved baby potatoes, chopped carrots, and green beans on top. This layering helps all the flavors mix together as they cook. Pour the chicken broth over everything. Make sure the chicken and veggies are fully covered. This helps them cook evenly and stay moist. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should become very tender and easy to shred. If you want a thicker stew, mix the cornstarch with a little water. Stir this mix into the stew during the last 30 minutes of cooking. This will give your stew a nice, hearty texture. When the cooking time is up, shred the chicken with two forks right in the slow cooker. This lets the chicken soak up even more flavor. Lastly, taste your stew. Adjust the seasoning with more salt and pepper if it needs it. Enjoy your savory meal! To make your stew truly special, focus on layering flavors. Start with sautéing onions and garlic in olive oil. This step adds depth. Use smoked paprika and thyme to season the chicken. These spices bring warmth and earthiness. Always use low-sodium broth; it helps control saltiness. Don’t skip the fresh parsley at the end. It adds brightness and a pop of color. Many home cooks rush the sautéing step. If you skip it, the stew lacks flavor. Another mistake is overcooking the chicken. It should shred easily but not be dry. Avoid adding too much liquid at once. Too much broth can dilute the taste. Lastly, don’t forget to taste and adjust seasoning before serving. A small tweak can elevate the dish. If you want a thick stew, cornstarch is your friend. Mix it with a bit of water to make a slurry. Stir it into your stew in the last 30 minutes. This method helps achieve that perfect, hearty texture. If you prefer a natural thickener, let it cook longer. The vegetables will break down and add body. Enjoy experimenting to find your favorite thickness! Pro Tips Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for richer flavor and moisture, but boneless, skinless works well if you prefer a lighter option. Layer for Flavor: Layering ingredients in the slow cooker helps to build depth of flavor. Start with chicken, then add onions and garlic, followed by the veggies and broth. Customize Your Veggies: Feel free to swap or add your favorite vegetables such as peas, bell peppers, or zucchini to make the stew your own. Make Ahead and Freeze: This stew freezes well! Prepare a large batch and portion it out to enjoy on busy days. Just reheat and serve! {{image_4}} You can change up the veggies in your stew. Try adding zucchini, bell peppers, or sweet corn. Each of these will bring new tastes and textures. For heartiness, use parsnips or turnips. Just chop them to match the size of your other veggies. This way, they cook evenly. If you have leftover vegetables, toss them in too. It’s a great way to use what you have! If you want a gluten-free stew, use gluten-free broth. Most chicken broths are safe, but check the label. For a low-carb option, skip the baby potatoes. You can add cauliflower instead. It cooks down well and gives a creamy feel. You can also use shirataki noodles for a noodle-like texture without carbs. Want to spice it up? Add a bit of cayenne pepper or crushed red pepper flakes for heat. A splash of lemon juice at the end brightens the dish. Fresh herbs like basil or thyme can also add depth. For a smoky flavor, try adding a dash more smoked paprika. Taste your stew as it cooks. Adjust seasonings based on what you like best! To store leftover chicken stew, let it cool first. Use airtight containers. This keeps the stew fresh and safe. Divide it into smaller portions for easy use later. If you plan to eat it soon, you can store it in the fridge. Make sure to eat it within three to four days. For longer storage, freeze your chicken stew. Use freezer-safe containers or bags. Remove as much air as possible. Label the bags with the date. This way, you know when you made it. To reheat, thaw in the fridge overnight. You can warm it on the stove or in the microwave. Stir it well to heat evenly. Chicken stew lasts about three to four days in the fridge. When frozen, it can last up to three months. To keep your stew fresh, check for any off smells or changes in color. Always trust your senses. If it doesn’t look or smell right, it’s best to toss it out. Yes, you can use frozen chicken. Just remember to add extra cooking time. If you use frozen chicken thighs, cook on high for 4-5 hours instead of 3-4. Make sure to check the chicken's temperature. It should reach 165°F (75°C) for safe eating. You will know the chicken is cooked when it is tender. Use a fork to shred the chicken. If it pulls apart easily, it's done. You can also check the temperature. It should read 165°F (75°C) in the thickest part. Many sides pair well with this stew. Here are some ideas: - Crusty bread to soak up the broth - Rice for a filling base - A fresh salad for crunch - Mashed potatoes for creaminess - Steamed vegetables to add more nutrition These sides add more texture and flavor to your meal. Enjoy! In this blog post, we explored slow cooker chicken stew. We covered essential ingredients and their alternatives. You learned how to prepare, layer, and cook for the best flavor. We shared tips on avoiding common mistakes and thickening your stew, plus variations to suit your tastes. Lastly, we discussed proper storage and answered frequently asked questions. Now you have a complete guide to making a hearty chicken stew. Try it today, and enjoy a warm meal that's easy and delicious.

Hearty Slow Cooker Chicken Stew

A comforting and flavorful chicken stew cooked slowly to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 3 cups low-sodium chicken broth
  • 2 cups baby potatoes, halved
  • 2 large carrots, peeled and chopped
  • 1 cup green beans, trimmed and cut
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (optional)
  • for garnishing fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a skillet over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, stirring occasionally, until the onion becomes translucent. Next, incorporate the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
  • In your slow cooker, place the chicken thighs at the bottom. Generously season the chicken with salt, pepper, the smoked paprika, and the dried thyme to enhance the flavor.
  • Layer the sautéed onions and garlic evenly over the seasoned chicken thighs.
  • Next, evenly distribute the halved baby potatoes, chopped carrots, and green beans over the chicken and onion mixture.
  • Pour the low-sodium chicken broth over all the ingredients in the slow cooker, ensuring that everything is fully submerged in the broth.
  • Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily shreds with a fork when fully cooked.
  • If you prefer a thicker stew, combine the cornstarch with a small amount of water to create a slurry. Stir this mixture into the stew during the last 30 minutes of cooking for added thickness.
  • Once cooking is complete, shred the chicken directly in the slow cooker using two forks. Mixing it back into the stew will help the chicken absorb more of the delicious flavors.
  • Taste the stew before serving and adjust the seasoning with additional salt and pepper if necessary.

Notes

Serve with crusty bread or over rice for a complete meal.
Keyword chicken, comfort food, slow cooker, stew