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Slow-Cooked Chicken Stew

This hearty chicken stew is made by slow-cooking bone-in chicken thighs with vegetables, herbs, and broth until tender and flavorful. The dish develops a rustic, rich aroma with a comforting, melt-in-your-mouth texture, perfect for cozy family dinners. The final stew boasts a thickened, savory broth with tender meat and vegetables that practically fall apart on the fork.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred for flavor
  • 3 large carrots cut into thick slices (~2 cm)
  • 1 large yellow onion diced (~1 cm)
  • 3-4 cloves garlic crushed to release aroma
  • 3 cups chicken broth low sodium preferred
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 2 large waxy potatoes cut into chunks for thickening
  • to taste Salt and pepper for seasoning

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Start by chopping the carrots into thick slices and dicing the onion into small chunks. Crush the garlic cloves to release their fragrant aroma. Set everything aside.
  2. If you like, sear the chicken thighs in a hot skillet with a tablespoon of oil until the skin is golden brown, about 3-4 minutes per side. This step adds depth to the flavor but can be skipped for a quicker version.
  3. Place the seared chicken thighs into the slow cooker. Layer the sliced carrots and diced onions on top. Add the crushed garlic and sprigs of thyme over the vegetables.
  4. Pour the chicken broth into the slow cooker, filling it halfway up the ingredients. Season with salt and pepper to taste. Cover with the lid.
  5. Set the slow cooker to low and cook for 6 to 8 hours, until the chicken is falling-off-the-bone tender and the vegetables are soft.
  6. About 30 minutes before the end of cooking, peel and chop the potatoes into chunks. Add them to the stew to help thicken the broth and add heartiness.
  7. Once the cooking time is complete, check the stew. If you prefer a thicker sauce, mash a few potatoes directly in the stew or stir in a cornstarch slurry and cook uncovered for another 15-30 minutes.
  8. Remove the thyme sprigs and discard them. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
  9. Gently ladle the hearty stew into bowls, ensuring each serving has tender chicken, vegetables, and a rich, thick broth. Garnish with fresh herbs if desired and enjoy the cozy, rustic flavors.

Notes

For an even richer flavor, let the stew sit for 10 minutes before serving to allow flavors to meld. You can also add a splash of lemon juice or vinegar at the end for brightness.