Description
A comforting blend of succulent chicken, carrots, potatoes, and celery nestled in a savory tomato-infused broth. Slowly cooked to melt-in-your-mouth perfection, each spoonful delivers homestyle warmth and rich, herby flavor.
Ingredients
- 6 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 4 medium carrots sliced
- 3 medium potatoes peeled and diced
- 2 stalks celery chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the chicken thighs on both sides until golden, about 3 minutes per side.
- Transfer the browned chicken thighs to the slow cooker.
- Add diced onion, minced garlic, chicken broth, and tomato paste to the slow cooker and stir to combine.
- Add sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until vegetables are tender and chicken is cooked through.
- About 30 minutes before serving, whisk together cornstarch and water to make a slurry, then stir it into the stew to thicken the sauce.
- Remove bay leaves, shred the chicken thighs with two forks if desired, and stir before serving.
Notes
- You can use bone-in chicken thighs for extra flavor, just increase cooking time by 30 minutes on high.
- Feel free to swap potatoes for sweet potatoes or add peas in the last hour of cooking.
- For a creamier texture, mash some of the potatoes against the side of the slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to three days.