Ingredients
Before we dive into the cooking process, let’s gather everything you’ll need to create this delightful chicken stew. Remember, substitutions are your friend, so feel free to adapt based on what’s in your pantry.
- 2 pounds chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- 1 tablespoon cornstarch (optional, for thickening)
If you’re out of chicken thighs, chicken breasts can be a great substitute. For a vegetarian twist, swap the chicken for chickpeas and use vegetable broth instead.
Instructions
Let’s bring this recipe to life with easy-to-follow steps that will make your kitchen a haven of delicious aromas and flavors.
- Heat the olive oil in a pan over medium heat. Season the chicken thighs with salt, pepper, and paprika. Brown them on both sides for about 3-4 minutes per side.
- Transfer the browned chicken to the slow cooker. Add in the carrots, potatoes, celery, onion, and garlic.
- Pour in the chicken broth and sprinkle with thyme. Stir to combine all the ingredients.
- Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- About 30 minutes before serving, add the frozen peas. If you prefer a thicker stew, mix the cornstarch with a little water and stir it into the stew at this time.
- Taste and adjust the seasoning if needed before serving.
As my grandmother always said, the secret to a great stew is patience. Let the slow cooker do its magic, and you’ll be rewarded with a meal that feels like a warm hug.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International