Fall Chicken Stew
This slow-cooked chicken stew features tender pieces of chicken simmered with seasonal vegetables, herbs, and aromatic spices, resulting in a hearty, comforting dish with a thick, flavorful broth. The dish develops a rich, rustic appearance with melt-in-your-mouth textures and vibrant fall colors throughout.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 1.5 pounds bone-in, skinless chicken thighs preferably with some fat for flavor
- 2 cups fall vegetables (e.g., potatoes, carrots, parsnips) chopped into bite-sized pieces
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 teaspoon dried rosemary crushed
- 2 cups chicken broth
- 1 tablespoon olive oil
- to taste Salt and pepper for seasoning
Instructions
- Heat the olive oil in a skillet over medium heat until shimmering. Add the chicken thighs and sear for about 3-4 minutes per side until golden and crispy. Transfer the seared chicken to the slow cooker, skin-side up.
- In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened, scraping up any browned bits from the bottom. Pour this aromatic mixture into the slow cooker over the chicken.
- Add the chopped fall vegetables into the slow cooker around the chicken, spreading them evenly. Sprinkle chopped thyme and crushed rosemary over the top. Season with salt and pepper to your taste.
- Pour chicken broth into the slow cooker, covering the ingredients partially. Cover with the lid and set to cook on low for 6 hours, until the chicken is tender and flavors meld.
- After cooking, carefully remove the chicken thighs and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir everything together to combine and thicken the broth slightly.
- Taste and adjust the seasoning with more salt and pepper if needed. Let the stew sit for a few minutes to deepen the flavors, then serve hot with crusty bread or over rice.
