Weeknight Chicken Stew In The Crock Pot Food

CROCK POT CHICKEN STEW

Steps:

• Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
• Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
• Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs).
• In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired.
• Garnish with chopped fresh parsley, just before serving.

WEEKNIGHT CHICKEN STEW IN THE CROCK POT

Steps:

• Prepare ingredients the night before. Dice the onions and potatoes. Take thighs out of freezer and put in fridge.
• The thighs should be partially defrosted by the morning.
• Mix chicken broth, tomato paste, parsley, oregano, and chicken bouillon together.
• Put thighs in the bottom of the crock pot and pour liquid mixture over the thighs.
• Add remaining ingredients to the crock pot. Cook on low for 8-9 hours. Serve with rice.

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.