Description
A warm, family-style chicken and vegetable stew made with simple ingredients and slow-cooked until tender. This comforting crockpot recipe is beginner-friendly, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 3 cups chicken broth
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon olive oïl
Instructions
- Place potatoes, carrots, celery, and onions at the bottom of the crockpot.
- Add chicken thighs on top of the vegetables.
- Sprinkle salt, pepper, paprika, thyme, and garlic over the chicken.
- Pour chicken broth over everything.
- Add the bay leaf.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours.
- Remove the bay leaf before serving.
- Stir gently and serve warm with bread, rice, or a simple side salad.
Notes
- For a thicker stew, mash a few potatoes into the broth during the last 20 minutes.
- You can replace chicken thighs with turkey thighs or beef chuck.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on Low (or 3–4 hours on High
Nutrition
- Serving Size: 6