A comforting embrace on a chilly evening, this chicken stew combines tender chicken, vibrant vegetables, and a rich, savory broth.
Ingredients
Scale:
2 pounds Chicken thighs (boneless, skinless)
2 cups Carrots (sliced)
2 cups Potatoes (cubed)
1 medium Onion (chopped)
4 cloves Garlic (minced)
4 cups Chicken broth
2 tablespoons Olive oil
1 teaspoon Thyme (fresh or dried)
2 Bay leaves
1 teaspoon Salt
1/2 teaspoon Pepper
Instructions
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic and sauté for an additional 1 minute until fragrant.
Transfer the onion and garlic mixture to the slow cooker, along with chicken thighs, carrots, potatoes, chicken broth, thyme, bay leaves, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
Remove bay leaves, shred the chicken in the pot, and stir to combine. Adjust seasoning as needed.
