What cut of chicken works best for this stew?

Boneless, skinless chicken thighs are ideal as they stay tender and flavorful during slow cooking.

Can I prepare the vegetables before slow cooking?

Yes, peeling and chopping carrots, potatoes, celery, onion, and trimming green beans helps them cook evenly and absorb flavors.

Sautéing enhances their sweetness and depth but skipping this step still yields a tasty stew.

Stir in a cornstarch slurry made from cornstarch and cold water during the last 20-30 minutes of cooking to gently thicken the broth.

Absolutely; carrots and potatoes can be swapped for sweet potatoes or parsnips to vary flavors and textures.

Store leftovers refrigerated for up to three days for best quality and safety.

A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.

I first tried making this stew for a chilly Sunday evening at home, and it quickly became one of my family's favorites for its warmth and simplicity.

Boneless, skinless chicken thighs: 1.5 lbs (680 g), cut into large chunks
Carrots: 3 medium, peeled and sliced
Potatoes: 3 medium, peeled and diced
Celery: 2 stalks, chopped
Onion: 1 large, diced
Green beans: 2 cups (300 g), trimmed and halved
Garlic: 3 cloves, minced
Low-sodium chicken broth: 4 cups (950 ml)
Diced tomatoes: 1 can (14.5 oz/410 g), undrained
Salt: 1 ½ tsp
Freshly ground black pepper: ½ tsp
Dried thyme: 1 tsp
Dried oregano: 1 tsp
Bay leaf: 1
Fresh parsley: 1 tbsp, chopped (for garnish)
Cornstarch mixed with cold water (optional): 2 tbsp cornstarch plus 2 tbsp water

Prepare ingredients:: Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.
Add liquids:: Pour in the chicken broth and diced tomatoes (with juice).
Season:: Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.
Slow cook:: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until chicken and vegetables are tender.
Thicken (optional):: If a thicker stew is desired, stir in the cornstarch slurry during the last 20 to 30 minutes of cooking.
Finish:: Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.

This stew brings back memories of family gatherings where everyone enjoys hearty, nourishing food together around the table.

This stew is delicious on its own, or pair it with a green salad or gluten-free bread for a complete meal.

Switch out potatoes for sweet potatoes or add extra root vegetables like parsnips for more flavor and texture.

Store leftover stew in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.

Serve hot, garnished with fresh parsley. Enjoy every spoonful of this simple, comforting stew.

→ What cut of chicken works best for this stew?: Boneless, skinless chicken thighs are ideal as they stay tender and flavorful during slow cooking.
→ Can I prepare the vegetables before slow cooking?: Yes, peeling and chopping carrots, potatoes, celery, onion, and trimming green beans helps them cook evenly and absorb flavors.
→ Is it necessary to sauté onions and garlic before adding?: Sautéing enhances their sweetness and depth but skipping this step still yields a tasty stew.
→ How do I thicken the stew if needed?: Stir in a cornstarch slurry made from cornstarch and cold water during the last 20-30 minutes of cooking to gently thicken the broth.
→ Can I customize the vegetables used?: Absolutely; carrots and potatoes can be swapped for sweet potatoes or parsnips to vary flavors and textures.
→ How long can leftovers be stored safely?: Store leftovers refrigerated for up to three days for best quality and safety.