Slow Cooker Chicken Stew (Printable Version)
Chunky chicken with carrots and potatoes slowly cooked for a filling, homey meal everyone will love.
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# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 pound chicken thighs, cut into chunks
03 -
2 tablespoons flour (can be gluten-free)
04 -
3 carrots, peeled and sliced thick
05 -
4 baby potatoes, cut into bite-sized pieces
06 -
1/2 onion, peeled and diced
07 -
2 teaspoons jarred minced garlic
08 -
2 teaspoons herb and garlic seasoning
09 -
1/2 teaspoon salt
10 -
4 cups chicken stock
# Steps:
01 -
Heat olive oil in a skillet over medium-high heat and add chicken. Sauté for 3-4 minutes until lightly browned.
02 -
Sprinkle flour over chicken and stir to combine.
03 -
Add 1/2 cup chicken stock and stir until smooth.
04 -
Turn off the stove and transfer contents of the pan to the slow cooker.
05 -
Add remaining ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours until chicken is cooked through and vegetables are tender.
# Notes:
01 -
Cool the stew completely before storing in airtight containers in the fridge for up to 4 days, or freeze in single portions for up to 3 months.
02 -
Reheat on the stovetop or in the microwave in 30-second bursts, stirring in between.
03 -
Chicken thighs will give the most tender, flavorful results.
04 -
A 4-quart or larger multicooker will also work great for this recipe.
05 -
For quicker prep, use baby carrots and leave the skin on your potatoes.