1.75lbboneless skinless chicken thighs, cut into bite-size pieces
2.5tbspall-purpose flourfor dredging
1.25tspkosher saltdivided
0.75tspblack pepper, freshly grounddivided
0.75tsppaprika
1.5cupsyellow onion, diced
1.5cupscelery, chopped
2cupscarrots, sliced
3cupsrusset potatoes, peeled and diced
2tspgarlic, minced
2tbsptomato paste
4cupslow-sodium chicken broth
1tspdried thyme
0.5tspdried rosemary, crushed
1cupfrozen peas
2tbspfresh parsley, choppedfor garnish
1tbsplemon juiceoptional, to brighten
Instructions
Preparation Steps
Toss chicken with flour, 0.5 tsp salt, 0.25 tsp pepper, and paprika until lightly coated.
Heat olive oil in a skillet over medium-high. Sear chicken in batches until lightly browned, 3–4 minutes. Transfer to slow cooker.
Add onion, celery, carrots, potatoes, and garlic to the slow cooker, spreading evenly.
Whisk broth with tomato paste, thyme, rosemary, remaining salt, and remaining pepper. Pour over the mixture.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and potatoes are soft.
Stir in peas and parsley. Cook uncovered 10–15 minutes to heat through and slightly thicken.
Finish with lemon juice if using. Taste and adjust seasoning as needed.
Let the stew rest 5 minutes before serving so the broth settles.
Notes
Variation: Swap half the potatoes for sweet potatoes, or add a pinch of smoked paprika for a deeper flavor. For thicker stew, mash a few potato cubes in the pot during the last 15 minutes. Leftovers keep well refrigerated up to 4 days; the flavors improve by day two.This recipe is an original creation inspired by classic Easy Crock Pot Chicken Stew flavors. All ingredient ratios and instructions are independently developed.