Hearty Autumn Chicken & Root Vegetable Stew
A warming slow cooker stew featuring tender chicken, root vegetables, and a savory broth, perfect for a comforting autumn meal.
Equipment
- slow cooker
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
Vegetables (Chopped)
- 2 large carrots peeled
- 2 stalks celery
- 1.5 lbs Yukon Gold potatoes unpeeled
- 1 large yellow onion
- 4-5 cloves garlic minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids & Flavor Boosters
- 4 cups low-sodium chicken broth
- 1 can crushed tomatoes 14.5 oz
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Thickener (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Instructions
Instructions
- Chop vegetables into 1/2-inch to 1-inch pieces, mince garlic, and cut chicken into bite-sized pieces.
- Place chopped chicken in the slow cooker, then layer with carrots, celery, potatoes, onion, and minced garlic.
- Add chicken broth, crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, rosemary, bay leaf, salt, and black pepper to the slow cooker and stir.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and vegetables are soft.
- During the last 30 minutes, stir in frozen peas and corn; optionally, add a cornstarch slurry for a thicker stew.
- Remove the bay leaf and serve hot with crusty bread, rice, or mashed potatoes.
Notes
Serve hot with crusty bread, rice, or mashed potatoes. Remove the bay leaf before serving. For a thicker stew, a cornstarch slurry can be added during the final 30 minutes of cooking.