Scale

1 1/2 lbs boneless, skinless chicken thighs or breasts

3 medium carrots, peeled and chopped

3 medium potatoes, diced

2 celery stalks, chopped

1 small onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp paprika

Salt and black pepper to taste

4 cups chicken broth

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Fresh parsley for garnish (optional)

1. Place chicken, carrots, potatoes, celery, onion, and garlic into the slow cooker.

2. Sprinkle in thyme, rosemary, paprika, salt, and pepper. Pour chicken broth over everything.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.

4. Remove chicken, shred or chop, then return to the pot.

5. If desired, mix cornstarch with water and stir into the stew to thicken. Cook an additional 15–20 minutes.

6. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Use frozen vegetables to save time—just reduce broth slightly.

Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Great with crusty bread or over rice.

Keywords: slow cooker chicken stew, hearty chicken stew, crockpot stew recipe, easy comfort food