Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 2 potatoes, cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Place chicken thighs, carrots, celery, onion, garlic, and potatoes in the slow cooker.
- Add chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- If a thicker stew is desired, mix cornstarch with 2 tablespoons of cold water and stir into the stew. Let it cook uncovered for another 15 minutes.
- Remove bay leaf before serving.
Notes
- Use bone-in chicken thighs for extra flavor, but increase cooking time slightly.
- For a gluten-free version, ensure the broth and cornstarch are gluten-free certified.
- Add frozen peas or green beans in the last 30 minutes for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg