Using a slow cooker with tender chicken, hearty vegetables, and a savory broth, it’s a complete meal that practically cooks itself. Perfect for a cozy evening with simple ingredients, this stew is sure to become a weeknight favorite.

Prep time: 10 minutes

Cook Time: 2–3 hours on high, 4–5 hours on low. This will depend on your slow cooker.

Serves: 5-6

Ingredients:

1 tbsp or more cooking oil

3 lb boneless, skinless chicken thighs or breasts

Salt and pepper

1/2 cup white wine or chicken broth

3 large carrots, chopped

1 large onion, chopped

4 celery stalks, chopped

2-3 garlic cloves, minced

1.5 lb baby potatoes, halved (quarter large ones); any potato will work.

2 tsp dried parsley flakes

1 tsp dried rosemary

1 tsp dried thyme

2 bay leaves

3 cups chicken broth, low sodium

2 tbsp tomato paste

2 tsp Worcestershire sauce

1 cup vegetable of choice, or none at all

3 tbsp flour + 1/2 cup chicken broth or water in a small bowl. You will add this in the last thirty minutes to thicken your broth.

What to do:

Heat oil in a large skillet over high heat. Sprinkle chicken with salt and pepper. Brown chicken on both sides until golden brown; this is for flavor. Do this in two batches if the skillet is not large enough. You don’t want to overcrowd the chicken. Once done, chop the larger pieces into bite-sized pieces. Add to slow cooker.

To the same skillet, add wine or chicken broth. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute or until the liquid is reduced by half. Add to the slow cooker along with the rest of the ingredients. Cook, covered, on low for 4-5 hours until the chicken and vegetables are cooked through. The last 30 minutes, add your flour and broth or water mixture, adding more if you want a thicker broth. Alternatively, cook on high for 2-3 hours. Serve with homemade bread…enjoy!