Description
A comforting Mexican-American chicken stew rich in flavor and easy to prepare in a slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat oil in a skillet over medium-high heat. Sear the chicken until golden brown on each side, about 4-5 minutes per side.
- Place the seared chicken into the slow cooker, then layer with diced carrots, celery, cubed potatoes, and minced garlic.
- Sprinkle with dried thyme, and season with salt and pepper.
- Pour the chicken broth over the ingredients and add the tomato paste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
- Remove bay leaves, check seasoning, and garnish with chopped parsley before serving.
Notes
For thicker stew, whisk in flour towards the end of the cooking process.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg