Slow Cooker Chicken Stew

 

Slow Cooker Chicken Stew

Ingredients

2 pounds boneless, skinless chicken thighs

4 medium carrots, sliced into rounds

3 medium potatoes, diced

1 large onion, chopped

3 cloves garlic, finely minced

4 cups low-sodium chicken broth

1 cup frozen green peas

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Kosher salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Layer the Base:

Arrange the chicken thighs in an even layer at the bottom of your slow cooker.

Add the Vegetables:

Scatter the sliced carrots, diced potatoes, chopped onion, and minced garlic evenly over the chicken.

Mix the Broth:

In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper until well combined.

Combine and Cook:

Pour the seasoned broth mixture over the chicken and vegetables in the slow cooker. Cover with the lid.

Slow Cook:

Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.

Add the Peas:

About 30 minutes before serving, add the frozen peas. Stir gently to combine, and continue cooking until the peas are heated through.

Shred and Finish:

Once everything is cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the stew, taste, and adjust the seasoning if needed.

Serve:

Ladle the stew into bowls and garnish with a sprinkle of chopped fresh parsley. Enjoy while hot!