When the weather turns chilly, there’s nothing better than a pot of stew cooking slowly in the slow cooker. Delicious and healthy, this slow cooker chicken stew combines succulent chicken with aromatic veggies and a hearty, thick broth. This recipe makes a lighter alternative to conventional creamy stews by omitting the heavy cream. It still manages to retain that beloved cozy texture, however. Over the course of many hours, the flavors are able to combine thanks to the alchemy of slow cooking, creating a meal that is both delicious and aromatic. Make this chicken stew on weeknights when you’re short on time but still want a hearty dinner, or on weekends when you just want to stay in and eat something comforting. This chicken stew in the slow cooker is adaptable, quick to make, and will become a staple in your kitchen. You can serve it to your family, prepare it ahead of time for the week, or even freeze it for future meals.Makeover for the kitchen
Things needed:
Chicken thighs weighing 1 and 3/4 pounds, diced into 1-inch cubes
2 tbsp canola oil
mixed-purpose flour, 3 tablespoons
2 teaspoons of dried rosemary and 1 teaspoon of dried thyme
½ teaspoon of salt, plus more salt to taste
6 cloves of minced garlic
1 chopped onion 3 peeled and sliced carrots
2 potatoes, 1 pound each, diced into ½-inch pieces
1 bay leaf, 1/3 cup of milk, and 3 cups of chicken broth.
1 cup of green peas, frozen
Season with black pepper.
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