Ingredients
Scale
- 1.5 lbs (680 g) skinless chicken thighs, cut into chunks
- 4 cups (960 ml) chicken broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup (150 g) frozen peas
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) fresh thyme or 1 teaspoon (5 g) dried thyme
- Salt and pepper, to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Transfer the sautéed onions and garlic to the slow cooker. Add chicken, carrots, potatoes, thyme, salt, and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 30 minutes of cooking, stir in frozen peas.
Notes
- Feel free to add other vegetables like celery or green beans for extra flavor.
- This stew can also be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken stew, hearty meal