Slow Cooker Hard Times Chicken Stew

• 2 pounds boneless, skinless chicken thighs
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup diced tomatoes (canned)
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 bay leaf
• Salt to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Season chicken thighs with salt and pepper.
2. 2 Lightly coat the inside of the slow cooker with cooking spray.
3. 3 Layer the chicken, onion, carrots, celery, and garlic in the slow cooker.
4. 4 In a bowl, whisk together chicken broth, diced tomatoes, tomato paste, flour, thyme, paprika, and bay leaf. Pour over the chicken and vegetables.
5. 5 Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and vegetables are cooked through.
6. 6 Remove bay leaf and adjust seasoning if necessary.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Slow cooker

Variations

• Add a splash of hot sauce for a spicy kick.
• Include white beans for extra protein and creaminess.

Substitutions

• Use chicken breasts if preferred, though thighs are more tender.
• Substitute vegetable broth to make it vegetarian (adjust protein source accordingly).

Pairings

• A glass of Chardonnay complements this dish beautifully.
• Serve with a slice of crusty sourdough bread.

Nutrition

Tips

• For richer flavor, sauté vegetables in a pan before adding to the slow cooker.
• Feel free to add potatoes or other root vegetables for extra heartiness.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread or over buttered egg noodles.
• Pairs well with a crisp green salad.

FAQ