Go Back
Abdelaziz

Chicken and Vegetable Stew

A cold-weather chicken stew with no cream or flour-based roux: the broth thickens naturally as the vegetables break down.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs 680 g; trimmed of visible fat
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 1 lb baby potatoes 450 g; halved
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth 950 ml
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Add the chicken thighs, carrots, celery, potatoes, onion, and garlic to the crockpot.
  2. Whisk the tomato paste into the chicken broth until dissolved, then pour it over the ingredients. Add the thyme and bay leaf.
  3. Cover and cook on low for 7 hours until the chicken is tender enough to shred and the vegetables are soft.
  4. Remove the bay leaf. Shred the chicken directly in the pot, or leave it in pieces if you prefer a chunkier stew.
  5. Season with salt and pepper, and garnish with fresh parsley before serving.

Notes

Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.