Looking for a hearty, hassle-free dinner that will warm your soul and impress your family? Look no further! This Slow Cooker Chicken Stew with Roasted Small Potatoes and Broccoli is the ultimate comfort food that practically cooks itself while you go about your day. With tender chicken thighs simmered in rich chicken broth, accompanied by perfectly roasted potatoes and vibrant broccoli, this dish is not only delicious but also incredibly satisfying. Get ready to indulge in a bowl of pure bliss—your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 4 cups chicken broth
- 4 small potatoes, quartered
- 2 cups broccoli florets
- 1 onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, slice the carrots, and mince the garlic. Quarter the small potatoes and set them aside. Rinse the broccoli florets under cold water and set aside as well.
- In a large slow cooker, place the boneless, skinless chicken thighs at the bottom. This will allow the chicken to cook evenly and absorb the flavors from the broth and vegetables.
- Add the chopped onion, sliced carrots, and minced garlic on top of the chicken in the slow cooker. This layering helps infuse the chicken with the aromatic flavors of the vegetables.
- Next, add the quartered small potatoes to the slow cooker. Spread them evenly over the top of the other ingredients.
- Pour in the 4 cups of chicken broth, ensuring that all the ingredients are covered. This will keep the chicken moist and create a flavorful stew.
- Sprinkle 1 teaspoon of thyme over the mixture, along with salt and pepper to taste. Stir gently to combine the ingredients without disturbing the layers too much.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully and the chicken to become tender.
- After 5 hours of cooking, prepare the broccoli florets. You can either steam them or roast them in the oven for the last hour of cooking, depending on your preference. If roasting, toss the florets with a little olive oil, salt, and pepper, and place them on a baking sheet in a preheated oven at 400°F (200°C) for about 15-20 minutes until tender and slightly crispy.
- Once the 6 hours are up, carefully remove the lid from the slow cooker. Check the chicken for doneness; it should be tender and easily shredded with a fork. If needed, adjust the seasoning with additional salt and pepper.
- To serve, ladle the chicken stew into bowls, ensuring each serving has a good mix of chicken, vegetables, and broth. Add the roasted or steamed broccoli on the side or on top of the stew for a colorful and nutritious addition.
- Enjoy your delicious slow cooker chicken stew with roasted small potatoes and broccoli, perfect for a comforting dinner!
Tips
- Prep Ahead: To save time, chop all your vegetables the night before and store them in the refrigerator. This way, you can simply toss everything into the slow cooker in the morning and let it do the work for you.
- Layer Wisely: Always place the chicken at the bottom of the slow cooker. This ensures it cooks evenly and absorbs all the delicious flavors from the broth and vegetables.
- Season Generously: Don’t be shy with the salt and pepper! Taste the stew before serving and adjust the seasoning to your liking for the best flavor.
- Broccoli Options: For a delightful contrast in texture, try roasting the broccoli instead of steaming it. Toss it in olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes for a crispy finish.
- Serve with Style: Ladle the stew into bowls and top with the roasted broccoli for a pop of color. Consider adding a sprinkle of fresh herbs, like parsley or thyme, for an extra touch of freshness.
- Leftover Magic: This stew makes fantastic leftovers! Store any extras in the fridge for up to three days, or freeze portions for a quick meal later on.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 16g
Saturated Fat: g
Cholesterol: 120mg
