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Slow Cooker Chicken Stew with Potatoes, Carrots, and Herbs Recipe

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4 from 83 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 20 minutes to 8 hours 20 minutes
  • Yield: 6 servings
  • Diet: Low Salt

Description

A hearty and comforting Slow Cooker Chicken Stew packed with tender chicken thighs, fresh vegetables, and aromatic herbs. This slow-cooked dish combines a savory tomato-based broth with wholesome ingredients, making it perfect for an easy and satisfying meal that requires minimal effort.

Ingredients

Vegetables and Herbs

  • 1 ½ cups white onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 2 large carrots, chopped
  • 2 cups baby potatoes, halved
  • 1 bouquet garni (2 sprigs fresh thyme, 1 sprig rosemary, 1 bay leaf)
  • 2 tablespoons fresh chopped parsley or chives (optional, for garnish)

Proteins

  • 2 pounds bone-in, skinless chicken thighs (about 5-6 pieces)

Liquids and Sauces

  • 1 ½ cups low-sodium chicken broth
  • ½ cup tomato sauce
  • 1–2 tablespoons tomato paste
  • 2 tablespoons coconut aminos (or low-sodium soy sauce)
  • 1 tablespoon olive oil

Spices and Seasonings

  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon onion powder
  • Salt and ground black pepper to taste

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and celery, cooking for 3–4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  2. Combine Ingredients in Slow Cooker: Place the bone-in chicken thighs into the slow cooker. Spoon over the sautéed onion, celery, and garlic mixture. Add Italian seasoning, onion powder, black pepper, coconut aminos, chicken broth, tomato sauce, tomato paste, chopped carrots, and halved baby potatoes. Gently stir to combine everything evenly.
  3. Add Herbs: Nestle the tied bouquet garni of thyme, rosemary, and bay leaf into the stew to infuse rich herbal flavors.
  4. Slow Cook the Stew: Cook on the low setting for 6–8 hours or on high for 3–4 hours. The stew is done when the chicken is tender and starts to fall off the bone.
  5. Shred the Chicken: Carefully transfer the cooked chicken thighs to a plate. Remove and discard the bones. Shred or chop the chicken meat, then return it to the slow cooker.
  6. Final Seasoning: Remove the bouquet garni from the stew. Taste and adjust seasoning with salt and pepper if needed.
  7. Serve: Garnish with fresh chopped parsley or chives. Serve warm alongside crusty bread or a crisp side salad for a complete meal.

Notes

  • Bone-in, skinless chicken thighs provide great flavor and remain juicy during slow cooking.
  • If you don’t have coconut aminos, low-sodium soy sauce is a good substitute.
  • The bouquet garni can be tied with kitchen twine or placed in a small herb infuser for easy removal.
  • Cooking times may vary slightly depending on your slow cooker model.
  • For a thicker stew, remove the lid during the last 30 minutes of cooking to reduce liquid.
  • This stew freezes well; store in airtight containers for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 3 to 8 hours (depending on slow cooker setting)
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://mysimpledish.com/slow-cooker-chicken-stew-with-potatoes-carrots-and-herbs-recipe/