Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken thighs (cut into chunks)
- 2 tablespoons flour (can be gluten-free)
- 3 carrots (peeled and sliced thick)
- 4 baby potatoes (cut into bite-sized pieces)
- 1/2 onion (peeled and diced)
- 2 teaspoons jarred minced garlic
- 2 teaspoons herb and garlic seasoning
- 1/2 teaspoon salt
- 4 cups chicken stock
Instructions
- Heat olive oil in a skillet over medium-high heat and add chicken.
- Sauté for 3-4 minutes until lightly browned.
- Sprinkle flour over chicken and stir to combine.
- Add 1/2 cup broth and stir until smooth.
- Turn off the stove and transfer the contents of the pan to the slow cooker.
- Add remaining ingredients and cook on low for 6-8 hours or high for 4-6 hours until chicken is cooked through and veggies are tender.
Notes
Feel free to use any vegetables you have on hand for added flavor and nutrition.
For a thicker stew, you can mix a little cornstarch with water and stir it in during the last hour of cooking.
This stew can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg