Hearty Rustic Slow Cooker Chicken Stew with Root Vegetables and Herbs

Ingredients:

1 ½ lbs boneless skinless chicken breasts, cubed
1 lb baby potatoes, halved
3 carrots, peeled and sliced
2 celery stalks, chopped
1 yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
1 cup frozen peas
Fresh parsley, chopped for garnish

Directions:

Add the chicken, potatoes, carrots, celery, onion, and garlic to the slow cooker.
In a bowl, whisk together the chicken broth, tomato paste, thyme, rosemary, paprika, salt, and pepper.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken is tender and vegetables are cooked through.
In a small bowl, mix the cornstarch and water to create a slurry.
Stir the slurry into the stew during the last 30 minutes of cooking.
Add the frozen peas and continue cooking until the stew thickens.
Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes

Kcal: 340 kcal | Servings: 6 servings