Description
A rich, velvety chicken stew made with tender thighs and root vegetables, slow-cooked to perfection for a comforting family meal.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 4 large carrots, sliced
- 1 lb Yukon Gold potatoes, cubed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp fresh thyme
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- 2 tbsp olive oil (for searing)
Instructions
- Sear chicken thighs in olive oil until browned; place in slow cooker.
- Add onions, garlic, and carrots to the pot.
- Pour in chicken broth and add fresh thyme.
- Cook on LOW for 6 hours.
- Stir in cubed potatoes and cook for another 2 hours.
- Stir in cornstarch slurry and cook for 15 more minutes until thickened.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American