Description
A hearty and flavorful slow cooker chicken stew featuring tender bone-in chicken thighs simmered with aromatic vegetables, herbs, and a rich tomato-based broth. Perfect for a comforting meal that can be effortlessly prepared and left to cook to perfection.
Ingredients
Scale
Vegetables and Herbs
- 1 ½ cups white onion, chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 2 large carrots, chopped
- 2 cups baby potatoes, halved
- 1 bouquet garni (2 sprigs fresh thyme, 1 sprig rosemary, 1 bay leaf), tied together
- 2 tablespoons fresh chopped parsley or chives (optional, for garnish)
Meat and Broth
- 2 pounds bone-in skinless chicken thighs (about 5–6 pieces)
- 1 ½ cups low-sodium chicken broth
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1 tablespoon onion powder
- Salt and ground black pepper, to taste
- 2 tablespoons coconut aminos or low-sodium soy sauce
- ½ cup tomato sauce
- 1–2 tablespoons tomato paste (for richer color and flavor)
Instructions
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped onion and celery and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare Slow Cooker: Place the bone-in chicken thighs in the slow cooker. Top with the sautéed onion, celery, and garlic mixture. Add dried Italian seasoning, onion powder, black pepper, coconut aminos or soy sauce, low-sodium chicken broth, tomato sauce, tomato paste, chopped carrots, and halved baby potatoes. Stir gently to combine.
- Add Bouquet Garni: Nestle the tied bouquet garni (thyme, rosemary, and bay leaf) into the stew mixture inside the slow cooker.
- Slow Cook: Cook the stew on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and falling off the bone.
- Shred Chicken: Carefully transfer the chicken thighs to a plate. Remove and discard the bones. Shred or chop the chicken meat, then return it to the slow cooker.
- Final Seasoning: Remove the bouquet garni from the stew. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve: Garnish with fresh chopped parsley or chives if desired. Serve the stew warm with crusty bread or a crisp side salad for a complete meal.
Notes
- To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Flavors improve after resting overnight.
- To freeze: Once cooled, place the stew in freezer-safe containers or bags and freeze for up to 3 months. Portion individually for convenience.
- To reheat: Thaw overnight in the fridge, then warm on the stove over medium heat until hot. Alternatively, microwave individual servings. Add a splash of broth or water if the stew becomes too thick.
