You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Slow Cooker Chicken Stew by


6 chicken thighs, skinless, bone in

1 potato, peeled and cubed

2 onions, chopped

4 stalks celery, chopped

2 carrots, peeled and chopped

splash vegetable oil

1 tablespoon fresh thyme (1 teaspoon if youíre using dried)

1 or 2 bay leaves

1/4 cup flour

2 cups low sodium chicken stock

1 cup fresh or frozen peas

1/2 cup light cream


Parboil the potatoes for about two minutes.

In a Dutch oven or high-sided skillet, sautee onions, celery and carrots in a splash of vegetable oil for about five minutes.

Add the flour, thyme and bay leaves and stir for a minute.

Add the stock and stir until smooth. Simmer for 3 or 4 minutes until sauce thickens.

Add parboiled potatoes and add salt and pepper to taste.

Place chicken thighs in the bottom of your trusty slow cooker and spoon the vegetable mixture over. Seal and set for 6 hours.

Check chicken to see that itís cooked through. Add peas and cream and seal and cook for 10 more minutes. Serve!

Back to Top