Cozy Autumn Chicken Stew

$- 1.5 lbs chicken thighs, boneless and skinless, chopped into bite-sized pieces - 4 carrots, sliced - 3 potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups chicken broth - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 cup frozen peas - 2 tablespoons olive oil The main ingredients in this chicken stew create a warm and filling meal. I love using chicken thighs because they stay juicy and tender. Carrots and potatoes add sweetness and heartiness. Onions and garlic bring flavor that makes the whole dish shine. Don’t forget the herbs! Thyme and rosemary add depth, while paprika gives a slight kick. - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) If you want a thicker stew, you can use cornstarch. Mix it with water and add it in the last part of cooking. Fresh parsley not only adds color but also a fresh taste. It makes the stew look beautiful when you serve it. - Chicken alternatives: You can use chicken breasts if you prefer. - Vegetable variations: Swap in sweet potatoes, green beans, or celery for variety. If you don’t have chicken thighs, chicken breasts work just as well. For veggies, get creative! You can use whatever you have. Sweet potatoes add a nice twist, and green beans give a fresh crunch. These swaps keep the stew exciting while still tasting great. {{ingredient_image_1}} First, gather all your ingredients. You will need chicken, carrots, potatoes, onion, garlic, chicken broth, and spices. 1. Start by chopping the onion and mincing the garlic. 2. Heat olive oil in a skillet over medium heat. 3. Add the chopped onion and garlic. Sauté for about 3-4 minutes. The mix should smell great and look soft. 4. Next, layer these sautéed ingredients in the slow cooker. 5. Now, chop the chicken thighs into bite-sized pieces. Add them to the slow cooker. 6. Slice the carrots and dice the potatoes. Toss them in too. 7. Finally, pour in the chicken broth and sprinkle in the thyme, rosemary, and paprika. Don’t forget to add salt and pepper to taste. Now it is time to set the slow cooker. 1. Cover the slow cooker with its lid. 2. Set it to cook on low for 6-7 hours or high for 4-5 hours. 3. Check the chicken and veggies for tenderness after the cooking time. They should be soft and easy to eat. About 30 minutes before serving, it’s time to add some color and flavor. 1. Toss in the frozen peas. They will brighten up the stew. 2. If you want a thicker stew, mix cornstarch with 2 tablespoons of cold water. Stir this slurry into the stew. 3. Taste the stew and adjust the seasoning if needed. Your slow cooker chicken stew is almost ready to enjoy! Seasoning is key to a great stew. Salt and pepper enhance all flavors. I love using fresh herbs when I can. They add bright and vivid flavor. Dried herbs also work well; just use less. About half the amount is often best. Use the low setting for a longer cook time. It allows flavors to blend well. If short on time, the high setting works too. Always prep your ingredients in advance. Chopping veggies and chicken ahead saves time later. Pair your stew with crusty bread or rice. These sides soak up the tasty broth. For presentation, serve in deep bowls. A sprinkle of fresh parsley on top looks nice. It adds color and a hint of freshness to the dish. Pro Tips Use Bone-in Chicken for Flavor: Bone-in chicken thighs will add more depth and richness to your stew. If you prefer this method, just remove the bones after cooking before serving. Vegetable Variations: Feel free to add other seasonal vegetables such as parsnips, butternut squash, or green beans for added flavor and nutrition. Make it Ahead: This stew tastes even better the next day! Make it ahead of time and store in the refrigerator, allowing the flavors to meld beautifully overnight. Adjusting Thickness: If you prefer a thicker stew, try adding a mashed potato or pureed vegetable to the mixture during the last 30 minutes of cooking. {{image_2}} You can switch up the protein in this stew. Try beef or pork for a heartier taste. Both work well with the same spices. For a lighter option, use tofu or chickpeas. They soak up flavors well and add protein. You can also use beans for a meatless meal. Want some heat? Add red pepper flakes or a splash of hot sauce. This brings spice to your stew. You can also play with herbs. Try adding basil or oregano for a different twist. These herbs change the taste and make it unique. You can explore different cuisines with this recipe. For a Mediterranean twist, add olives and sun-dried tomatoes. These ingredients give it a fresh flavor. If you prefer Asian flavors, add soy sauce and ginger. This creates a whole new experience and aroma in your kitchen. You can store leftover chicken stew in the fridge. Make sure it cools down first. Put the stew in a container with a tight lid. This helps keep it fresh. I recommend using glass or plastic containers. They are easy to stack and store. Leftovers will last about three to four days. To freeze chicken stew, let it cool completely. Pour the stew into freezer-safe bags or containers. Leave some space at the top, as the stew will expand when frozen. Seal the bags tightly to avoid air. You can freeze the stew for up to three months. When you are ready to eat it, thaw it in the fridge overnight. This helps keep the flavor and texture nice. If you need it fast, you can also thaw it in the microwave. Just be careful to heat it slowly. When reheating your stew, use low heat to avoid burning. You can do this on the stove or in the microwave. Stir the stew often to heat it evenly. If it seems thick, you can add a splash of broth or water. This helps maintain its smooth texture. Make sure to taste your stew before serving. Adjust the seasoning if needed. This will keep the flavors bright and tasty. Yes, you can use frozen chicken. Cooking from frozen takes longer. If using frozen chicken, add an extra hour to the cook time. The chicken should reach a safe temperature of 165°F. Thawed chicken cooks faster and is easier to work with. I recommend thawing when possible for better texture. To thicken your stew, use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the stew about 30 minutes before serving. You can also mash some of the potatoes in the stew. This adds more body and texture to the dish. Chicken stew pairs well with many sides. I enjoy serving it with crusty bread for dipping. Rice also works nicely, soaking up the broth. A simple green salad adds freshness to the meal. You can even serve it with mashed potatoes for a hearty combo. In this blog post, we explored creating a delicious chicken stew. We reviewed key ingredients like chicken thighs, fresh vegetables, and spices. I shared handy tips to enhance flavor and offered cooking tricks for the best results. You also learned various protein options and flavor adjustments to suit your taste. To wrap it up, this stew is versatile and perfect for any occasion. I hope you try making it and enjoy every bite!$

A hearty and comforting chicken stew perfect for autumn.

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Prep Time 15

Cook Time 6

Total Time 7

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1.5 lbs chicken thighs, boneless and skinless, chopped into bite-sized pieces
4 units carrots, sliced
3 units potatoes, diced
1 unit onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon paprika
to taste salt and pepper
1 cup frozen peas
2 tablespoons olive oil
1 tablespoon cornstarch (optional, for thickening)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Transfer the sautéed onions and garlic to the slow cooker. Add the chicken pieces, carrots, and potatoes.
Pour in the chicken broth and sprinkle in thyme, rosemary, and paprika. Season with salt and pepper to taste.
Stir to combine all ingredients well. Cover the slow cooker with the lid.
Cook on low for 6-7 hours or on high for 4-5 hours until the chicken and vegetables are tender.
About 30 minutes before serving, add the frozen peas to the slow cooker. If you like a thicker stew, mix cornstarch with 2 tablespoons of cold water to create a slurry and stir it in at this point.
Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

Notes

Optional cornstarch can be used for thickening the stew.

Keyword autumn, chicken, comfort food, stew