Savory Harvest Chicken Stew

$- 2 lbs boneless, skinless chicken thighs, cut into chunks - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 cup frozen peas - 1 cup green beans, trimmed and cut into 1-inch pieces - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon olive oil - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons water (optional, for thickening) I like to use precise measurements to ensure great taste. For chicken, I use 2 lbs of thighs. This gives the stew a rich flavor. Carrots and potatoes add sweetness and heartiness. I use four carrots and three potatoes. The onion and garlic add depth. For the broth, I choose 2 cups of low-sodium chicken broth. It keeps the stew flavorful without being too salty. Frozen peas and green beans add color and nutrition. If you don’t have chicken thighs, you can use chicken breasts instead. They will work but may be less tender. For the broth, vegetable broth is a good option for a lighter taste. If you want to skip the potatoes, you can use sweet potatoes for a twist. You can also swap fresh vegetables for frozen ones if needed. Just make sure to adjust the cooking time. For the herbs, fresh thyme or rosemary can replace dried ones if you have them. {{ingredient_image_1}} First, gather all your ingredients. You need 2 pounds of chicken thighs. Cut them into chunks. Slice four medium carrots. Dice three medium potatoes. Chop one onion and mince three garlic cloves. Next, you can sear the chicken if you like. Heat one tablespoon of olive oil in a skillet. Add the chicken chunks and season with salt and pepper. Sear for about five minutes until golden brown. This step adds great flavor. Transfer the chicken to the slow cooker. In the same skillet, add the chopped onion, carrots, potatoes, and minced garlic. Sauté this mix for three to four minutes. You want the onion to be translucent. Then, transfer the vegetable mix to the slow cooker. Now, pour in two cups of low-sodium chicken broth. Add two teaspoons of dried thyme and one teaspoon of dried rosemary. Season with salt and pepper to taste. Gently stir everything together in the slow cooker. Cover the slow cooker. Cook on low for six to seven hours. If you are in a rush, you can cook on high for three to four hours. You want the chicken to be tender and fully cooked. About 30 minutes before serving, stir in one cup of frozen peas and one cup of green beans. These add color and nutrition. Cover and continue to cook until you are ready to serve. If you want a thicker stew, mix two tablespoons of cornstarch with two tablespoons of water to make a slurry. Stir this into the stew 15 minutes before serving. Let it cook on high until it thickens. Before you serve, taste your stew. Adjust the seasoning if needed. Serve it in deep bowls. You can garnish with fresh parsley or thyme for a pop of color. Enjoy this comforting meal with crusty bread by your side. To make your stew burst with flavor, use fresh herbs. Fresh thyme and rosemary add great taste. You can also add a splash of lemon juice. This brightens the dish. If you like heat, toss in some red pepper flakes. They add warmth without overpowering the stew. Sautéing the onions and garlic before adding them to the slow cooker can deepen the flavor. Browning the chicken adds a rich taste too. A common mistake is overcooking the chicken. This can make it dry. To avoid this, stick to the cooking times. If you cook on low, 6-7 hours is perfect. Don’t skip the salt and pepper; they are key for taste. Also, avoid adding too many vegetables. It can dilute the stew's flavor. Make sure to chop your veggies evenly for even cooking. You will need a few key tools for this recipe. A large skillet is great for browning the chicken and veggies. A good-quality slow cooker is a must. It ensures even cooking. Use a sharp knife for cutting the chicken and vegetables. A cutting board will keep your workspace clean. Finally, have measuring spoons and cups ready for accurate amounts. These tools make the cooking process smooth and fun. Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful stew compared to chicken breasts. Layer Flavors: Sear the chicken and sauté the vegetables before adding them to the slow cooker to enhance the overall flavor of the stew. Fresh Herbs: For a fresh taste, consider adding fresh thyme or rosemary towards the end of cooking instead of dried herbs. Storage Tips: Store leftover stew in an airtight container in the fridge for up to 3 days, or freeze for longer storage. {{image_2}} You can easily swap ingredients for different diets. For gluten-free options, use gluten-free broth. This simple change keeps your stew tasty and safe. If you want a low-carb version, replace potatoes with cauliflower. Cauliflower has a similar texture and absorbs flavor well. It makes your stew hearty without the carbs. You can adjust flavors to match your taste. Want heat? Add red pepper flakes or cayenne. This kick makes the stew more exciting. For a milder taste, skip the spices or use sweet paprika. You can also switch herbs. Instead of thyme, try oregano or basil. Each herb gives a new twist to your dish. Don’t hesitate to add more to your stew. Beans like white or kidney add protein and fiber. They make the dish even more filling. You can also include other veggies. Peppers, zucchini, or mushrooms work great. Just chop them up and toss them in the slow cooker. This way, your stew stays fresh and fun! After enjoying your chicken stew, store leftovers in an airtight container. Let the stew cool first. Once cool, place it in the fridge. Your stew will stay fresh for about 3 to 4 days. Be sure to label the container with the date. This way, you can keep track of how long it has been stored. You can freeze chicken stew if you want to save it for later. Use a freezer-safe container or a heavy-duty freezer bag. Pour the cooled stew into the container or bag, leaving some space at the top. This allows for expansion when it freezes. Your stew can last up to 3 months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat your chicken stew, you have a few options. You can heat it on the stove over low heat. Stir often to make sure it heats evenly. If you prefer the microwave, place the stew in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving. The stew should reach at least 165°F to be safe. Enjoy your cozy meal again! Yes, you can cook Slow Cooker Chicken Stew on high. Cooking it this way takes about 3 to 4 hours. Make sure the chicken is tender and fully cooked before serving. The slow cooker will still blend the flavors well on high. To thicken your chicken stew, you can use cornstarch. Mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Stir this into the stew about 15 minutes before serving. This will help achieve a nice, thick texture. Slow Cooker Chicken Stew pairs well with several sides. Here are some great options: - Crusty bread - Rice - Mashed potatoes - Salad Each of these will complement the hearty stew nicely. Slow Cooker Chicken Stew can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating leftovers. You learned about the ingredients and their substitutes for Slow Cooker Chicken Stew. I shared step-by-step instructions to make cooking easy. Tips and tricks help enhance flavor and avoid common mistakes. I also covered variations for dietary needs and preferences. Lastly, we discussed storage tips to keep your stew fresh. Remember, cooking should be fun and easy. Use these insights to make your stew perfect every time. Enjoy your journey in the kitchen!$

Savory Harvest Chicken Stew

A comforting and hearty chicken stew filled with seasonal vegetables.

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Prep Time 15

Cook Time 6

Total Time 7 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs boneless, skinless chicken thighs, cut into chunks
4 medium carrots, sliced
3 medium potatoes, diced
1 medium onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup frozen peas
1 cup green beans, trimmed and cut into 1-inch pieces
2 teaspoons dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
1 tablespoon olive oil
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

Instructions

In a large skillet, heat olive oil over medium-high heat. Add the chicken chunks and season with salt and pepper. Sear until golden brown, about 5 minutes. Transfer the chicken to the slow cooker.
In the same skillet, add the chopped onion, carrots, potatoes, and garlic. Sauté for 3-4 minutes until the onion is translucent. Transfer the mixture to the slow cooker.
Pour the chicken broth over the ingredients in the slow cooker. Add the dried thyme, rosemary, additional salt and pepper to taste. Gently stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in the frozen peas and green beans. Cover and continue to cook.
If you prefer a thicker stew, mix cornstarch with water to create a slurry, then stir into the stew 15 minutes before serving, and let it cook on high until thickened.
Taste and adjust seasoning as needed before serving.

Notes

Serve in deep bowls, garnished with fresh parsley or thyme, and enjoy with crusty bread.

Keyword chicken stew, comfort food, slow cooker