This Hearty Slow Cooker Chicken Thighs Stew is the epitome of comfort food. With its tender chicken, flavorful potatoes, and sweet carrots, it’s like a warm hug in a bowl.
Served in rustic bowls and bathed in cozy lighting, this stew is perfect for a chilly evening at home. Pair it with a slice of crusty bread for dipping and you have yourself a satisfying meal that’s sure to warm you up from the inside out.
Ingredients:
2 lbs chicken thighs, bone-in, skin-on
1 lb baby potatoes, halved
2 cups baby carrots
1 onion, chopped
3 cloves garlic, minced
1 cup chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Directions:
Season chicken thighs with salt, pepper, dried thyme, and dried rosemary.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, add onion and garlic. Cook until softened, about 2-3 minutes.
Place halved baby potatoes and baby carrots in the bottom of the slow cooker. Top with seared chicken thighs.
Pour chicken broth over the chicken and vegetables.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
Serve hot, garnished with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 6-7 hours on low, 3-4 hours on high | Total Time: 6 hours 15 minutes – 7 hours 15 minutes