Fall is the perfect time for warm and hearty meals that fill your home with an inviting aroma. Crockpot dinners are ideal during this season as they are easy to prepare and let you enjoy the coziness of fall without spending hours in the kitchen
Why make this recipe
Using a crockpot for dinner has many benefits. It saves you time and allows flavors to blend beautifully as the meal cooks slowly. You can set it in the morning and come home to a delicious dinner, making it perfect for busy days.
How to make Slow Cooker Chicken Stew
Ingredients:
- 2 lbs chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup frozen peas
Directions:
- Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
- In the crockpot, place the chicken thighs, carrots, potatoes, and the sautéed onion and garlic.
- Pour the chicken broth over the ingredients in the crockpot.
- Add the thyme, rosemary, salt, and pepper. Stir gently to combine everything.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- In the last 15 minutes of cooking, add the frozen peas.
- Before serving, shred the chicken in the pot using two forks and stir well.
How to serve Slow Cooker Chicken Stew
Serve this warm chicken stew in bowls, and you can add some crusty bread on the side for dipping. A sprinkle of fresh herbs on top can add an appealing touch.
How to store Slow Cooker Chicken Stew
To store leftover chicken stew, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it; just be sure to freeze it in portions for easy reheating.
Tips to make Slow Cooker Chicken Stew
- For added flavor, you can include a bay leaf in the crockpot during cooking.
- Feel free to add other vegetables like green beans or corn based on your preference.
- For a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Variation
You can make a vegetarian version of this stew by replacing chicken with chickpeas or tofu, and vegetable broth instead of chicken broth.
FAQs
Can I use frozen chicken for this recipe?
- Yes, you can use frozen chicken, but make sure to cook it on high for at least 4-5 hours to ensure it’s fully cooked.
Can I prepare this recipe the night before?
- Absolutely! You can chop the vegetables and place everything in the crockpot insert. Store it in the fridge overnight and cook it in the morning.
What can I serve with chicken stew?
- It pairs well with crusty bread, rice, or even a simple salad for a complete meal.
Slow Cooker Chicken Stew
Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup frozen peas Add in the last 15 minutes of cooking
Method
Preparation
- Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
- In the crockpot, place the chicken thighs, carrots, potatoes, and the sautéed onion and garlic.
- Pour the chicken broth over the ingredients in the crockpot.
- Add the thyme, rosemary, salt, and pepper. Stir gently to combine everything.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- In the last 15 minutes of cooking, add the frozen peas.
- Before serving, shred the chicken in the pot using two forks and stir well.