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By Donna Deaton
Today’s cooler temperatures reminded me that I hadn’t posted a new recipe lately. Since flu season has begun and it is almost always some kind of cold or allergy season here now, I’m sharing the Slow Cooker Chicken Stew Recipe. As usual, change it up and make it yours depending on what your family prefers. I think I’ll try the original recipe first, then if we aren’t happy with the flavor, adjust it next time. I don’t necessarily follow recipes, but I do like to have a basic idea of how much protein and liquid to use. Let me know if you make it and, if you change it up, how it worked out.
Ingredients
2 lb boneless, skinless chicken thighs, cut into chunks
4 medium potatoes, peeled and cut into chunks
3 carrots, chopped
3 celery stalks, chopped
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
½ tsp black pepper
2 tbsp cornstarch
2 tbsp cold water
Serves: 6 | Prep time: 15 minutes | Cook time: 8 hours
How to Make: Add chicken, potatoes, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Cover and cook on LOW for 7–8 hours, until the chicken and vegetables are tender. Remove the bay leaf. Mix cornstarch with cold water and stir into the stew, then cook on HIGH for 10–15 minutes until the broth thickens to the consistency shown. Taste and adjust seasoning before serving.
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