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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

We love our Slow Cooker Chicken Stew since like all slow cooker recipes, once all set, you can leave it alone until ready. It also has a hearty stew consistency with the potatoes, carrots and peas. This recipe uses chicken thigh meat which gives a fuller chicken flavor. This is a secret to many chicken stew recipes, since chicken breasts can dry out even in a slow cooker. With a little adaptation, you can use stewing beef in this recipe as well. Or, add other vegetables, use vegetable stock, decrease the cooking time and you have a delicious vegetarian, vegetable stew.

Servings: 6 to 8
Cooking Time: 4 to 6 hours on Low

3 Pounds Boneless, Trimmed Skinless Chicken Thighs
Sea Salt and Freshly Ground Black Pepper
1/4 Cup Vegetable Oil
2 Onions, Minced
6 Garlic Cloves, Minced
1 Tablespoon Tomato Paste (make from Tomato Powder if you don’t want to open a can of paste.)
½ Teaspoon Dried Thyme
⅓ Cup All-purpose Flour
½ Cup Dry White Wine
4 Cups Low-sodium Chicken Broth, plus Extra as Needed
2 to 3 Medium Red Potatoes, Scrubbed and Cut into ½ Inch Pieces
4 Carrots, Peeled and Sliced 1/4 Inch Thick
2 Bay Leaves
1 Cup Frozen Peas
¼ Cup Minced Fresh Parsley

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides. 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.

Heat 1 tablespoon oil over medium-high heat. Add garlic, onions, thyme and tomato paste. Cook about 6 to 10 minutes until onions are softened and slightly browned. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping any browned bits from the bottom of the pan. Thoroughly whisk in 1 cup broth until there are no lumps. Transfer to the slow cooker.

Microwave potatoes and carrots about 4-5 minutes with 1 tablespoon of the oil in a covered bowl. Stir occasionally, until vegetables are almost tender. Transfer to slow cooker. Stir in remaining 3 cups of broth and the bay leaves. Place browned chicken with any accumulated juice into slow cooker. Work pieces down so they are surrounded by the vegetables. Cover and cook 4 to 6 hours on low until the chicken is tender.

Transfer chicken to a cutting board. Cool a bit then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using spoon. Remove and discard bay leaves.

Stir shredded chicken and peas back into stew. Let the stew sit for about 4-6 minutes until the chicken and peas are heated. Add more hot stock if needed. Add parsley and season with salt and pepper to taste.