Save to Pinterest A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
I first made this stew for a chilly autumn evening when my family craved something warm and satisfying. The aroma of herbs and tender chicken filling the house felt instantly comforting.
Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs (680 g), cut into large chunks
- Carrots: 3 medium, peeled and sliced
- Potatoes: 3 medium, peeled and diced
- Celery stalks: 2, chopped
- Onion: 1 large, diced
- Green beans: 2 cups (300 g), trimmed and halved
- Garlic: 3 cloves, minced
- Low-sodium chicken broth: 4 cups (950 ml)
- Diced tomatoes: 1 can (14.5 oz/410 g), undrained
- Salt: 1 ½ tsp
- Freshly ground black pepper: ½ tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Bay leaf: 1
- Fresh parsley: 1 tbsp, chopped (for garnish)
- Cornstarch slurry (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
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Instructions
- Layer Ingredients:
- Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.
- Add Liquids:
- Pour in the chicken broth and diced tomatoes (with juice).
- Season:
- Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.
- Slow Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken and vegetables are tender.
- Thicken (Optional):
- If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking.
- Finish:
- Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.
Save to Pinterest This stew has become a weeknight staple for us, especially on busy days when everyone gathers at the dinner table hungry and eager for a hearty meal.
Serving Suggestions
Pair with a slice of crusty bread or gluten-free rolls for a complete and satisfying meal.
Ingredient Swaps
Switch potatoes with sweet potatoes or toss in parsnips for seasonal variety and extra nutrition.
Make Ahead & Storage
Prepare the vegetables in advance and store in airtight containers. The stew reheats beautifully and is perfect for meal prep.
Save to Pinterest This stew is proof that simple ingredients can create delicious comfort food. Enjoy every spoonful and share with loved ones!
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Chicken breasts can be used, but thighs remain moister and more tender during slow cooking.
- → What is the best way to thicken the stew?
Mix cornstarch with cold water to form a slurry and stir in during the last 20–30 minutes of cooking.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or parsnips make excellent alternatives for potatoes to add variety.
- → Should I sauté vegetables before slow cooking?
Sautéing onions and garlic beforehand enhances flavor but is optional for convenience.
- → How long does this dish keep refrigerated?
Store leftovers in the fridge and consume within three days for best quality.
