Slow-Cooker Homey Chicken Stew
By Dan ZuccarelloPublished on October 16, 2019
Time
4 to 5 hours on low
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
3 pounds boneless, skinless chicken thighs, trimmedSalt and pepper 3 tablespoons vegetable oil 2 onions, chopped fine⅓ cup all-purpose flour 6 garlic cloves, minced1 tablespoon tomato paste 2 teaspoons minced fresh thyme or ½ teaspoon dried4 cups chicken broth ½ cup dry white wine 12 ounces red potatoes, unpeeled, cut into ½-inch pieces4 carrots, peeled and sliced ¼ inch thick2 bay leaves 1 cup frozen peas 2 tablespoons fresh minced parsley
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in 2 cups broth and wine, scraping up any browned bits and smoothing out any lumps. Stir in potatoes and carrots and bring to simmer. Cover, reduce heat to medium-low, and simmer until vegetables just begin to soften, about 10 minutes; transfer to slow cooker.
- Stir remaining 2 cups broth and bay leaves into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Discard bay leaves.
- Stir chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Serve.
Time
4 to 5 hours on lowYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 cups chicken broth
½ cup dry white wine
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
4 carrots, peeled and sliced ¼ inch thick
2 bay leaves
1 cup frozen peas
2 tablespoons fresh minced parsley
Ingredients
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 cups chicken broth
½ cup dry white wine
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
4 carrots, peeled and sliced ¼ inch thick
2 bay leaves
1 cup frozen peas
2 tablespoons fresh minced parsley
Ingredients
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 cups chicken broth
½ cup dry white wine
12 ounces red potatoes, unpeeled, cut into ½-inch pieces
4 carrots, peeled and sliced ¼ inch thick
2 bay leaves
1 cup frozen peas
2 tablespoons fresh minced parsley
Why This Recipe Works
To make a chicken stew in which the simple, pure flavor of a rich broth married with tender chicken and vegetables would shine through, we had to start by browning boneless, skinless thighs, which both gave them extra flavor and rendered some of their fat and juice (which later made their way into the slow cooker). We also sautéed aromatics with a little tomato paste, which added richness without a noticeable tomatoey presence. In early tests we discovered that our chunky potatoes as well as the sliced carrots were just not tender by the time the chicken had finished cooking. So we gave them a head start by briefly simmering them in the skillet with the aromatics, which ensured that we could have tender vegetables in our finished stew.
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in 2 cups broth and wine, scraping up any browned bits and smoothing out any lumps. Stir in potatoes and carrots and bring to simmer. Cover, reduce heat to medium-low, and simmer until vegetables just begin to soften, about 10 minutes; transfer to slow cooker.
- Stir remaining 2 cups broth and bay leaves into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Discard bay leaves.
- Stir chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Serve.
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