Anti Inflammatory Crockpot Chicken Stew
Total time6 hr 20 min
Prep time20 min
Cook time6 hr
4.8(21)
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Learn more āIngredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt
- Ā½ 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 4ā5 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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