Description
A hearty and comforting slow cooker chicken stew featuring tender thighs, root vegetables, and a rich, thickened savory gravy.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 lb Yukon Gold potatoes, peeled and cubed
- 3 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat and brown chicken chunks on all sides. Transfer to the slow cooker.
- Add cubed potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Pour in chicken broth and stir in thyme, salt, and pepper. Place the bay leaf on top.
- Cover and cook on low for 7-8 hours or high for 4 hours.
- Whisk cornstarch and cold water together in a small bowl to create a smooth slurry.
- Stir the slurry into the stew and cook on high for an additional 20-30 minutes until thickened.
- Remove the bay leaf and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American