Easy Chicken Stew
A comforting and easy-to-make chicken stew filled with tender chicken, hearty vegetables, and aromatic herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds chicken (thighs or breasts)
- 4 pieces carrots, chopped
- 3 pieces potatoes, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Ensure it's gluten-free if needed.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas (optional) Add in the last 10 minutes of cooking.
Instructions
Preparation
- Wash and chop all your vegetables. Cut the carrots and potatoes into bite-sized pieces and mince the garlic.
- If using fresh herbs instead of dried, chop those as well.
Cooking
- Place the chicken, chopped carrots, potatoes, onion, and minced garlic into the crockpot.
- Pour the chicken broth over the ingredients, ensuring everything is submerged.
- Add the dried thyme, rosemary, salt, and pepper. Stir gently to combine.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Check that the chicken reaches an internal temperature of at least 165°F and that the vegetables are tender.
- If using, add frozen peas in the last 10 minutes of cooking.
- Remove the chicken and shred it using two forks, then return it to the stew.
- Let the stew sit for a few minutes to allow flavors to meld.
- Serve warm, possibly garnished with fresh herbs, and enjoy with crusty bread.
Notes
If leftover, store in an airtight container and refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat on the stovetop or microwave. For a thicker stew, mash some potatoes against the crockpot.