Slow Cooker Homestyle Chicken & Vegetable Stew

## Slow Cooker Homestyle Chicken & Vegetable Stew

Servings: 6

Prep time: 20 mins | Cook time: 4 hours (High) or 7-8 hours (Low)

### Ingredients

• 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch chunks)

• 1 lb Baby gold potatoes (halved or quartered)

• 3 large Carrots (peeled and sliced into rounds)

• 2 stalks Celery (sliced)

• 1 medium Yellow onion (diced)

• 3 cloves Garlic (minced)

• 1 tsp Dried thyme

• 1 tsp Dried rosemary

• 3 cups Low-sodium chicken broth

• 1/4 cup All-purpose flour (to thicken)

• 1 cup Frozen peas (added at the end)

• Salt and pepper to taste

• Optional: 2 tbsp heavy cream or half-and-half for extra richness

### Instructions

1. Layer the Base: Place the potatoes, carrots, celery, onion, and garlic in the bottom of a 6-quart slow cooker.

2. Add Chicken: Season the chicken chunks generously with salt and pepper, then place them on top of the vegetables.

3. Season & Pour: Sprinkle the thyme and rosemary over the chicken. Pour in the chicken broth, leaving about 1/2 cup aside.

4. Cook: Cover and cook on Low for 7-8 hours or High for 4 hours.

5. Thicken: About 30 minutes before serving, whisk the flour into the reserved 1/2 cup of broth until smooth. Stir this slurry into the slow cooker along with the frozen peas.

6. Final Touch: Cover and cook for the remaining 30 minutes. If using cream, stir it in just before serving. Taste and adjust seasoning.

### Nutritional Information (Per Serving)

### Notes & Tips

• Thighs vs. Breasts: I highly recommend chicken thighs. They stay juicy during long cook times, whereas breast meat can become “stringy” or dry if left in the slow cooker too long.

• The “Slurry” Secret: Never dump dry flour directly into the hot liquid—it will clump! Always mix it with a cold liquid first to create a smooth paste.

• Browning: For deeper flavor, sear the chicken in a skillet for 2 minutes per side before adding to the slow cooker. It’s an extra dish to wash, but the “Maillard reaction” adds a savory punch.

### Benefits

• Anti-Inflammatory: Garlic, onions, and carrots provide a massive boost of antioxidants and Vitamin A.

• High Protein: Keeps you full and helps with muscle recovery without the heavy saturated fats of beef stew.

• Meal Prep Friendly: This tastes even better the next day as the flavors continue to meld.

### Q&A

Q: Can I make this gluten-free? A: Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water).

Q: Can I use frozen vegetables? A: You can, but wait until the last 45 minutes of cooking to add them (except for the potatoes/onions). If you add frozen carrots or peas at the start, they will turn to mush.

Q: My stew is too thin, what do I do? A: Take the lid off and cook on High for an extra 30 minutes to let some liquid evaporate, or mash a few of the cooked potatoes against the side of the pot—their starch will naturally thicken the sauce!