Description
A comforting, hands-off stew featuring tender chicken, hearty vegetables, and aromatic herbs. Perfect for weeknights, it melds into a rich, savory broth with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs
3 medium carrots, sliced
3 celery stalks, sliced
2 medium potatoes, diced
1 medium onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
1 tsp garlic powder
1 tsp onion powder
6 cups low-sodium vegetable broth
2 tbsp tomato paste
1 tbsp olive oil
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C) if baking chicken. Season chicken thighs with salt, pepper, and rosemary
Cook chicken in oven for 15-20 minutes until golden (optional)
Sauté onion and garlic in olive oil in the crockpot for 3 minutes
Add chicken thighs, carrots, celery, potatoes, herbs, garlic powder, onion powder, and broth
Stir in tomato paste
Cover and cook on low for 6-8 hours or high for 3-4 hours
Adjust seasoning before serving
Notes
Optional chicken searing adds depth
Use Yukon Gold or russet potatoes for creaminess
For low-carb, substitute with turnips or cauliflower
Ensure no pork-derived ingredients are in broth/herbs
No alcohol or pork products used
Store in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg