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- 4 boneless, skinless chicken thighs - 4 medium carrots, peeled and sliced into rounds - 3 medium potatoes, peeled and cubed - 1 large onion, finely diced - 3 cloves garlic, minced - 1 cup frozen peas - Salt and freshly ground black pepper, to taste - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh rosemary, finely chopped - 1 bay leaf - 2 cups low-sodium chicken broth - 2 tablespoons olive oil When you start making this stew, the main ingredients are key. Chicken thighs give a rich flavor and tenderness. Carrots and potatoes add sweetness and heartiness. Onions and garlic create a lovely base. The frozen peas at the end bring a pop of color and freshness. For herbs, fresh thyme and rosemary brighten the dish. They add depth without overpowering the other flavors. The bay leaf gives a subtle, earthy note. Use salt and pepper to enhance the taste, adjusting to your preference. The broth is crucial. Low-sodium chicken broth keeps it light, while olive oil adds richness. This mix creates a warm and hearty flavor that comforts you. - Fresh parsley, chopped For presentation, fresh parsley adds a touch of green. It makes the dish look inviting. Ladle the stew into rustic bowls. Serve with crusty bread for a complete meal. Enjoy the warmth and comfort of this hearty stew! - First, season the chicken thighs with salt and pepper on both sides. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Once the oil is hot, add the chicken thighs. Sear them for 4-5 minutes on each side. - They should turn golden-brown. After searing, place the chicken in the slow cooker. - In the same skillet, add the finely diced onion. Sauté for about 3 minutes until they are translucent. - Add the minced garlic and sauté for an additional minute. This makes the garlic fragrant. - Transfer the sautéed onions and garlic into the slow cooker, layering them over the chicken. - Next, add 4 medium sliced carrots and 3 cubed potatoes on top. Spread them out evenly. - Pour 2 cups of low-sodium chicken broth over all the ingredients. - Sprinkle 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary on top. - Place 1 bay leaf in the mixture. Stir gently to mix everything. Check that the chicken is submerged in the broth. - Cover the slow cooker with its lid. Cook on low for 6-7 hours for tender chicken. - Alternatively, you can cook on high for 3-4 hours if you're short on time. - About 30 minutes before serving, stir in 1 cup of frozen peas to warm them through. - Taste the stew and adjust seasoning with more salt or pepper if needed. - Once done, remove the bay leaf. Shred the chicken directly in the slow cooker for a rustic touch. Searing the chicken gives it great flavor. It adds a nice crust and locks in juices. Don’t skip this step! It makes a big difference in taste. Adjust the seasonings to fit your taste. Add more salt or pepper if you like it bolder. You can also add a splash of lemon juice for brightness. If you have dietary needs, swap the chicken thighs for breasts. They cook faster and are leaner. For a vegetarian option, use mushrooms or hearty beans. You can change up the veggies too. Use what’s in season! Sweet potatoes or parsnips can add a unique twist. Pair your stew with crusty bread for dipping. It soaks up the broth well. You can also serve it with a side salad for freshness. To serve, use rustic bowls and fill them generously. Garnish with fresh parsley for color and flavor. Mixing in shredded chicken right before serving gives it a homey touch. {{image_4}} For this stew, I prefer using chicken thighs. They have more flavor and stay juicy. You can also use chicken breasts if you like a leaner meat. They cook faster but can dry out. For a twist, try alternative meats like pork or beef. Just adjust the cooking time based on the meat you choose. If you want a vegetarian option, use hearty vegetables like mushrooms and lentils. These add depth and protein. Tofu is also a great choice. It soaks up flavors well, making the stew rich. To make the stew pop, add more herbs and spices. Fresh parsley and basil can brighten the dish. A pinch of paprika gives warmth. If you like it spicy, toss in some diced jalapeños or a dash of hot sauce. This will boost the heat and flavor. Experiment with different combinations. Thyme and rosemary are classic, but try adding oregano for a twist. The key is to balance flavors. Taste as you go to find your perfect mix. You can tweak the texture of your stew to fit your taste. For a thicker stew, mix in some cornstarch or flour. Create a slurry by mixing it with water first, then stir it in. This will help it thicken without clumps. If you prefer a brothier stew, just add extra chicken broth. You can also include more vegetables for a chunkier feel. For a creamier base, stir in some heavy cream or coconut milk near the end. This will give your stew a rich and comforting finish. To keep your Slow Cooker Rustic Chicken Stew fresh, store leftovers in airtight containers. Make sure the stew cools down before you seal it. This keeps moisture out and prevents spoiling. You can refrigerate the stew for up to three days. If you want to keep it longer, freezing is a great option. Divide the stew into portions and use freezer-safe bags. This way, you can thaw only what you need later. Reheating stew properly is key to keeping its taste. The safest way is to use the stove. Place the stew in a pot and heat it on low. Stir often to avoid hot spots. If you want to use the microwave, transfer it to a microwave-safe bowl. Heat in short bursts, stirring in between. This helps maintain the flavor and texture. Always check the stew's temperature before serving. It should reach 165°F to be safe to eat. In the fridge, your stew stays fresh for about three days. If you freeze it, it can last up to three months. Look for signs of spoilage, like an off smell or changes in color. If the stew has a strange taste or looks unusual, it's best to toss it. Freshness is important for both safety and flavor. Enjoy your stew while it’s at its best! Yes, you can use frozen chicken in this stew. Just remember to adjust cooking time. If your chicken is still frozen, add about an hour to the cooking time on low. Always make sure the chicken reaches a safe internal temperature of 165°F. This method works well, and it keeps the stew juicy. You can thicken your stew using a few easy methods. Here are some options: - Cornstarch: Mix 1 tablespoon with 2 tablespoons of cold water. Stir this mix into the stew. - Flour: Mix 2 tablespoons of flour with cold water. Add it to the stew and stir well. - Mashed Potatoes: Simply mash some of the potatoes in the stew for a thicker texture. Try one of these and see which you like best! If you don’t have fresh herbs, you can use dried ones. Use about one-third of the amount. For example: - 1 teaspoon dried thyme instead of 1 tablespoon fresh - 1 teaspoon dried rosemary instead of 1 tablespoon fresh Dried herbs still bring great flavor. Just add them early in the cooking to allow the flavors to blend well. This blog post covers how to make a delicious chicken stew. We explored the main ingredients like chicken thighs, veggies, and herbs. You learned step-by-step instructions, cooking tips, and variations to suit your taste. Remember to enjoy the process and use fresh ingredients for the best flavor. You can always adjust the recipe to make it your own. Happy cooking!

Slow Cooker Rustic Chicken Stew

Warm up your evenings with this delicious Slow Cooker Rustic Chicken Stew! Packed with tender chicken, hearty vegetables, and aromatic herbs, this stew is comfort food at its finest. Perfect for busy days, just set it and forget it! Click to discover the full recipe and enjoy a cozy meal that your family will love. Don't miss out on this flavorful dish! #SlowCookerRecipes #ChickenStew #ComfortFood #EasyRecipes
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Ingredients
  

4 boneless, skinless chicken thighs

4 medium carrots, peeled and sliced into rounds

3 medium potatoes, peeled and cubed

1 large onion, finely diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, finely chopped

1 bay leaf

Salt and freshly ground black pepper, to taste

1 cup frozen peas

2 tablespoons olive oil

Optional: Fresh parsley, chopped, for garnish

Instructions
 

Begin by seasoning the chicken thighs generously with salt and pepper on both sides. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken thighs and sear them for about 4-5 minutes on each side, or until they develop a beautiful golden-brown crust. Once seared, transfer the chicken to the slow cooker.

    In the same skillet used for the chicken, add the diced onions and sauté until they turn translucent, which should take about 3 minutes. Incorporate the minced garlic and continue to sauté for an additional minute, allowing the garlic to become fragrant but not burnt.

      Carefully transfer the sautéed onions and garlic into the slow cooker, layering them over the seared chicken thighs.

        Next, add the sliced carrots and cubed potatoes to the slow cooker, spreading them over the chicken and onion mixture.

          Pour the chicken broth evenly over the ingredients. Sprinkle the fresh thyme and rosemary on top and place the bay leaf in the mixture. Using a spoon, gently stir to combine everything, making sure that the chicken will be submerged in the broth for even cooking.

            Cover the slow cooker with its lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked through and tender, easily shredding with a fork.

              About 30 minutes before you plan to serve, stir in the frozen peas to warm them through. Taste the stew and adjust the seasoning with additional salt and freshly ground black pepper, if necessary.

                Once the cooking time is complete, carefully remove the bay leaf. For a rustic touch, shred the chicken directly in the slow cooker with two forks, mixing it into the stew.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                    - Presentation Tips: Use rustic bowls to ladle the stew, and garnish each serving with a sprinkle of freshly chopped parsley for a vibrant touch. Serve with crusty bread on the side for delightful dipping!