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2025-07-06 17:09:03

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Chicken Stew Ingredients: 1 ½ pounds chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 3 tablespoons all-purpose flour 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon salt, plus more to season 6 cloves garlic, minced 1 onion, diced 3 carrots, peeled and sliced 2 large potatoes, cut into ½-inch cubes (1 pound) 3 cups chicken broth 1 bay leaf ½ cup milk 1 cup frozen green peas Black pepper, to taste Instructions: Start by preparing your chicken thighs. On a cutting board, dice the chicken into 1-inch pieces and generously season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear them for 4-5 minutes, ensuring they are browned on all sides. The chicken doesn’t need to be cooked through at this stage, just browned. Once seared, transfer the chicken to your slow cooker. Sprinkle the flour, thyme, rosemary, and an additional ½ teaspoon of salt over the chicken. Stir well until the chicken is fully coated with the flour and herbs. Next, add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and toss in the bay leaf. Stir everything to combine. Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 3-4 hours, depending on your schedule. When the cooking time is almost up, stir in the frozen peas and milk. Allow the stew to cook for an additional 10-15 minutes on high until the peas are heated through. If you prefer a thicker stew, you can add a bit more flour; if it’s too thick, simply add a splash of chicken broth. Before serving, taste the stew and adjust the seasoning with more salt and pepper as needed. Serve the stew immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days. The stew also freezes well and can be kept in the freezer for up to 3 months. Nutritional Information: This slow cooker chicken stew is a balanced and nourishing meal, offering a good source of protein from the chicken and a variety of vitamins and minerals from the vegetables. The absence of cream makes it a lighter option while still providing a satisfying, creamy texture from the combination of flour and milk. It’s a great dish for those who want to enjoy a comforting meal without too many calories, and it’s versatile enough to fit into many dietary plans

Chicken Stew Ingredients: 1 ½ pounds chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 3 tablespoons all-purpose flour 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon salt, plus more to season 6 cloves garlic, minced 1 onion, diced 3 carrots, peeled and sliced 2 large potatoes, cut into ½-inch cubes (1 pound) 3 cups chicken broth 1 bay leaf ½ cup milk 1 cup frozen green peas Black pepper, to taste Instructions: Start by preparing your chicken thighs. On a cutting board, dice the chicken into 1-inch pieces and generously season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear them for 4-5 minutes, ensuring they are browned on all sides. The chicken doesn’t need to be cooked through at this stage, just browned. Once seared, transfer the chicken to your slow cooker. Sprinkle the flour, thyme, rosemary, and an additional ½ teaspoon of salt over the chicken. Stir well until the chicken is fully coated with the flour and herbs. Next, add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and toss in the bay leaf. Stir everything to combine. Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 3-4 hours, depending on your schedule. When the cooking time is almost up, stir in the frozen peas and milk. Allow the stew to cook for an additional 10-15 minutes on high until the peas are heated through. If you prefer a thicker stew, you can add a bit more flour; if it’s too thick, simply add a splash of chicken broth. Before serving, taste the stew and adjust the seasoning with more salt and pepper as needed. Serve the stew immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days. The stew also freezes well and can be kept in the freezer for up to 3 months. Nutritional Information: This slow cooker chicken stew is a balanced and nourishing meal, offering a good source of protein from the chicken and a variety of vitamins and minerals from the vegetables. The absence of cream makes it a lighter option while still providing a satisfying, creamy texture from the combination of flour and milk. It’s a great dish for those who want to enjoy a comforting meal without too many calories, and it’s versatile enough to fit into many dietary plans

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