Keyword: crock pot chicken stew, slow cooker chicken
Prep Time: 20 minutesminutes
Cook Time: 6 hourshours
Total Time: 6 hourshours20 minutesminutes
Servings: 6
Calories: 390kcal
Author: Sandy
Equipment
6 quart Slow Cooker
Ingredients
3TablespoonsOlive Oil
1Onionchopped
1cupChopped Celery
1 ½poundsChicken Thighs*boneless-skinless
1teaspoonSalt
¾teaspoonBlack Pepper
1Bay Leaf
1TablespoonChopped Rosemary
1teaspoonThyme
½teaspoonDried Sage
4-5clovesGarlicpressed or minced
3cupsChicken Broth
115-ounce canRed Kidney Beansrinsed and drained
1poundGold Potatoescut in 2" pieces
2TablespoonsBetter Than Bouillon
Thicken
2TablespoonsCorn Starch
2TablespoonsCold Water
Finish
Fresh Kale(optional)
Instructions
Heat a skillet on medium heat. When the pan is hot, add the olive oil, onion, celery, and carrot. Sauté until veggies are softened. Then add them to the slow cooker crock.
Add the chicken, then add the beans and potatoes.
Add the salt, pepper, sage, herbs, bay leaf, and pour in the broth.
Add the garlic, then stir in the bouillon, and place the lid on the cooker.
Cook on Low for 5-6 hours, or until the chicken is 165°F internal temperature, and the potatoes are tender.
Remove the bay leaf and mix the corn starch and water together and stir into the stew. Let cook for 1 more hour to thicken a little.
Before serving, stir in a few handfuls of fresh kale and let it soften before serving.
Notes
*If using bone-in chicken thighs, adjust cook time.