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Slow Cooker Chicken Stew

Busy weeknight savior right here, mama! Just toss everything in the slow cooker in the morning, and come home to a house that smells absolutely amazing. This lighter take on traditional stew is packed with tender chicken and vibrant veggies, and yes—it gets even better after a night in the fridge when all those herbs really work their magic.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 pound baby potatoes halved
  • 3 large carrots peeled and sliced into ½-inch rounds
  • 3 celery stalks chopped
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • ¼ cup all-purpose flour
  • ¼ cup cold water
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Layer the potatoes, carrots, celery, and onion in the bottom of your slow cooker. Add the chicken pieces on top.
  2. Sprinkle the garlic, rosemary, thyme, salt, and pepper over the chicken and vegetables. Tuck in the bay leaves.
  3. Pour the chicken broth over everything. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
  4. About 30 minutes before serving, stir in the frozen peas and green beans.
  5. In a small bowl, whisk together the flour and cold water until smooth. Slowly stir this mixture into the stew to thicken it up.
  6. Cover and cook on HIGH for another 20-30 minutes until the stew has thickened nicely. Remove bay leaves before serving. This stew stores beautifully in the fridge for up to 5 days!