Slow Cooker Chicken Vegetable Stew Recipe
Everything you love about chicken soup - but heartier.
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 pounds boneles, skinless Chicken Breasts or Thighs cubed
- Salt and freshly ground Black Pepper to taste
- 3 large Celery Stalks chopped
- 1 medium White Onion chopped
- 3 large Carrots cut in chunks
- 1 1/2 pounds Tri-Color Potatoes halved or quartered
- 2 whole Bay Leaves
- 1 teaspoon dried Thyme
- 1 teaspoon dried Rosemary
- 4 cups Chicken Stock store-bought or homemade
- 3 tablespoons finely chopped fresh Parsley
Instructions
- Add olive oil to a large skillet.
- Place on stovetop over medium heat.
- When oil is hot and starts to shimmer, add chicken. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6 - 8 minutes.
- Transfer cooked chicken to a slow cooker.
- Add chopped celery, onion, carrots and potatoes.
- Top with the bay leaves and dried herbs.
- Pour in the chicken stock.
- Season with additional salt and black pepper, as desired.
- Stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Remove lid and stir to combine.
- Remove and discard bay leaves.
- Taste and adjust seasonings, as desired.
- Serve immediately topped with some fresh chopped parsley.