Slow Cooker Chicken & Purple Potato Stew
Slow Cooker Chicken & Purple Potato Stew
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound purple potatoes, peeled and cut into 1-inch cubes
- 1 cup carrots, peeled and sliced into 1/2-inch rounds
- 1/2 cup celery, sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the cut chicken thighs, purple potatoes, carrots, celery, onion, and minced garlic into the slow cooker insert.
⏱️ 10 min
- 2
In a medium bowl, whisk together the chicken broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Pour the broth mixture over the ingredients in the slow cooker. Add the bay leaf.
⏱️ 2 min
- 4
Cover the slow cooker and cook on low for 4 hours, or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
⏱️ 240 min
- 5
Once cooked, remove the bay leaf from the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew in the slow cooker.
⏱️ 2 min
- 6
Cover and cook on high for an additional 15-20 minutes, or until the stew has thickened to your desired consistency.
⏱️ 20 min
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Chicken & Purple Potato Stew
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound purple potatoes, peeled and cut into 1-inch cubes
- 1 cup carrots, peeled and sliced into 1/2-inch rounds
- 1/2 cup celery, sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the cut chicken thighs, purple potatoes, carrots, celery, onion, and minced garlic into the slow cooker insert.
⏱️ 10 min - 2
In a medium bowl, whisk together the chicken broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper until well combined.
⏱️ 5 min - 3
Pour the broth mixture over the ingredients in the slow cooker. Add the bay leaf.
⏱️ 2 min - 4
Cover the slow cooker and cook on low for 4 hours, or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
⏱️ 240 min - 5
Once cooked, remove the bay leaf from the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew in the slow cooker.
⏱️ 2 min - 6
Cover and cook on high for an additional 15-20 minutes, or until the stew has thickened to your desired consistency.
⏱️ 20 min - 7
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 1 min