Crockpot Chicken and Potato Stew
Crockpot chicken and potato stew: seared bone-in chicken thighs slow cooked with potatoes, carrots, celery, onion, garlic and herbs in chicken broth, then shredded into a cornstarch-thickened broth. Serves 6.
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Ingredients
- 2 1/2 pounds chicken thighs bone-in, skin on
- 1 teaspoon salt for seasoning the chicken
- 1/2 teaspoon black pepper for seasoning the chicken
- 1 onion small, diced
- 3 to 5 cloves garlic smashed
- 3 cups baby carrots
- 2 stalks celery cut into chunks
- 1 pound potatoes cut into chunks
- 3 cups chicken broth
- 1 to 2 twigs fresh thyme
- 1 to 2 twigs fresh rosemary
- 1 to 2 bay leaves
- 3 tablespoons cornstarch
- salt and black pepper to taste, added at the end
Instructions
- Season the thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat a skillet over medium heat, drizzle in a little oil, and sear the thighs just until browned on both sides. Take them out of the skillet.
- In the same skillet, sear the diced onion.
- Put the garlic, baby carrots, celery and potatoes in the slow cooker first, then add the chicken, the onion and all the juices from the skillet. Add the chicken broth, thyme, rosemary, bay leaves and cornstarch.
- Cover and cook on HIGH for 3.5 hours or on LOW for 7 hours, until the potatoes and carrots are tender and the chicken reaches 165F on a food thermometer.
- Take out the chicken, shred the meat and discard the skin and bones. Return the shredded chicken to the slow cooker and cook on HIGH for 30 more minutes.
- For a thicker stew, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons broth.
- Fish out the herb twigs and bay leaves, taste, add salt and pepper, and serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil (165F); not in the slow cooker.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 25.5gProtein: 25.6gFat: 5.2gSodium: 1001mgFiber: 3.9gSugar: 4.5g
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