Slow Cooker Chicken Stew

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into chunks

4 large carrots, peeled and sliced

3 medium potatoes, peeled and diced

1 large onion, chopped

2 cloves garlic, minced

2 celery stalks, sliced

1 can (14.5 oz) diced tomatoes, undrained

4 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper to taste

2 tbsp olive oil

1/4 cup all-purpose flour

Fresh parsley for garnish

Directions:

Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Toss the chicken chunks with flour, then sear them in the skillet for 3-4 minutes until browned on all sides. Transfer the browned chicken to the slow cooker.

Add Vegetables: Add the carrots, potatoes, onion, garlic, and celery to the slow cooker. Pour in the diced tomatoes (with juice) and chicken broth.

Season and Slow Cook: Stir in the thyme, rosemary, bay leaf, salt, and pepper. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.

Final Touches: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

Kcal: 320 per serving

Servings: 6