Anti Inflammatory Crockpot Chicken Stew

Total time6 hr 20 min

Prep time20 min

Cook time6 hr

This slow-cooked stew starts with golden-seared, bone-in chicken thighs, built into a deeply savory broth with sautéed onion, garlic, and a spoonful of tomato paste for richness. Carrots, celery, and Yukon Gold potatoes turn fork-tender as everything simmers low and slow, soaking up fresh thyme, rosemary, and bay leaf along the way. Once the chicken is cooked through, it's shredded right into the pot along with sweet frozen peas for a pop of color and freshness in every spoonful. The result is a comforting, nourishing bowl loaded with real vegetables and clean, whole-food flavor rather than anything processed or heavy. Finished with a scatter of fresh parsley, it's a hearty, feel-good dinner that fits neatly into an anti-inflammatory way of cooking. Set it up in the morning and let the slow cooker do the work for an easy, wholesome meal by dinnertime.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb yukon gold potatoes, cut into 1-inch chunks
2 tbsp tomato paste
3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
3 tbsp all-purpose flour
1 cup frozen peas

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer to the slow cooker insert.

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