Slow Cooker Chicken Veggie Stew
A warming, slow-simmered stew featuring tender chicken and hearty vegetables, ideal for cool evenings or busy days. This nourishing one-pot dish is simple to prepare and delivers deep, satisfying flavor after hours of gentle cooking.
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Ingredients
- 2 stalks celery roughly chopped
- 1 cup green peas frozen (stirred in near the end)
- 2 tablespoons plain flour
- 1 teaspoon dried parsley flakes
- 1½ pounds boneless skin-free chicken thighs or breasts, diced into chunks
- 3 medium-sized russet potatoes peeled and cut into small cubes
- ½ teaspoon sweet paprika
- 2 tablespoons olive oil optional, for browning
- ¼ teaspoon finely ground black pepper
- 1 teaspoon dried thyme
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 4 carrots peeled and sliced into coins
- ½ teaspoon salt or adjusted to taste
- 3 cups reduced-sodium chicken stock
- 1 tablespoon tomato concentrate
- Optional: minced fresh parsley for garnish
Instructions
- If desired, begin by heating olive oil in a skillet over medium-high heat. Lightly sear the chicken pieces for about 2–3 minutes on each side, just until browned. This enhances flavor but may be omitted for convenience.
- Layer the cut chicken, carrots, potatoes, celery, onion, and garlic into the base of the slow cooker.
- In a separate bowl, whisk together the chicken broth, tomato paste, thyme, parsley, paprika, salt, black pepper, and flour until no lumps remain.
- Carefully pour the seasoned broth mixture over the ingredients in the slow cooker. Stir gently to distribute evenly.
- Secure the lid and set to cook—either on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours—until the vegetables are tender and the chicken is thoroughly cooked.
- Roughly 15 to 20 minutes prior to serving, mix in the frozen peas. Allow them to heat through during the final phase of cooking.
- Spoon the hot stew into individual bowls, top with chopped fresh parsley if desired, and serve alongside crusty bread or warm biscuits.