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.