Description
A hearty, flavor-packed chicken stew made with tender thighs, root vegetables, and savory herbs. Slow-cooked to perfection for easy, comforting meals ready in 4-8 hours.
Ingredients
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, chopped
2 medium potatoes, cubed
1 onion, chopped
4 cups chicken broth (unsalted)
2 cloves garlic, minced
Instructions
Heat olive oil in a large skillet over medium heat. Dredge chicken thighs in flour, shaking off excess.
Sear chicken in hot oil until golden brown (~2-3 minutes per side). Set aside.
Transfer chicken to slow cooker. Add remaining flour, thyme, rosemary, salt, and pepper.
Fold in carrots, potatoes, onion, garlic, and chicken broth.
Cover and cook on low for 8 hours or high for 4 hours.
If using flour for thickening, after cooking, gently stir stew for 5 minutes to ensure even coating if needed (no lumps). For cornstarch slurry alternative, mix with cold water and stir in during last 30 minutes of cook time.
Adjust seasoning before serving.
Notes
For richer flavor, use ghee instead of olive oil.
Replace chicken thighs with chicken breasts if preferred (increase cook time 30 minutes on low to prevent over-drying).
Add frozen peas during final 1-2 hours of cooking for extra texture.
Store leftovers in airtight containers for up to 4 days. Freezes well for 3 months.
- Prep Time: 20
- Cook Time: 240
- Category: Trend Recipes
- Method: Braising
- Cuisine: American