Slow Cooker Chicken Stew

By Valerie's Kitchen

Ingredients

1 ½ teaspoons sea salt
1 teaspoon paprika
1 teaspoon dried rosemary (crushed)
1 teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried sage
½ teaspoon freshly ground black pepper
2 ½ pounds boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces)
2 tablespoons vegetable oil (plus additional as needed)
1 cup diced white or yellow onion
2 ribs celery (chopped)
2 teaspoons minced garlic
1 tablespoon tomato paste
¾ cup dry white wine (like pinot gris or sauvignon blanc)
4 cups low sodium chicken broth
1 pound baby red potatoes (unpeeled, cut into ½-inch pieces)
3 to 4 medium carrots (peeled and sliced ¼ inch thick)
2 bay leaves
2 tablespoons water
2 tablespoons cornstarch
1 cup frozen peas (no need to thaw)
2 to 3 tablespoons fresh minced parsley

Prep Time15mins
Cook Time265mins
Servings6

Instructions

Combine the seasoning mix ingredients in a small bowl. Set aside.

Heat the vegetable oil in a large nonstick skillet over MEDIUM-HIGH heat. Add half of the meat and sprinkle it with 2 teaspoons of the spice mixture. Sauté until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the chicken to a 6-quart slow cooker. Add a little additional oil to the pan, if needed, and repeat with the remaining chicken and an additional 2 teaspoons of the seasoning mix. Reserve the remaining spice mixture for later. Transfer the 2nd batch of chicken to the slow cooker.

Add additional oil to the empty pan, if needed, and add the onion, celery, and garlic. Cook, stirring occasionally, just until softened. Add the tomato paste and stir until well combined. Add the white wine and increase the heat under the pot to bring the mixture to a boil, stirring to scrape up any bits from the bottom. Then, pour/scrape the mixture into the slow cooker with the chicken.

Add the broth then layer the potatoes and carrots over the top and sprinkle the remaining seasoning mix over the top, but don't stir. Finally, tuck the bay leaves into the liquid. Cover and cook on LOW for 4 to 5 hours, or until the chicken and vegetables are tender. (As the stew cooks, the liquid level will rise and everything will eventually be immersed and cook perfectly).

Set the slow cooker to HIGH. In a small bowl, whisk together the water and cornstarch and stir it into the stew. Add the peas and parsley. Cover and continue to cook for 15 to 20 minutes or until slightly thickened, stirring once or twice. Remove and discard the bay leaves and serve.

Alternate Stovetop Directions

Combine the seasoning mix ingredients in a small bowl. Set aside.

Heat the vegetable oil in a Dutch oven over MEDIUM-HIGH heat. Add half of the meat to the pot and sprinkle with 2 teaspoons of the spice mixture. Sauté until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the chicken to a plate and set aside. Repeat with the remaining chicken, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later. Transfer the 2nd batch of chicken to the plate.

Add additional oil to the empty pot, if needed, and add the onion, celery, and garlic. Cook, stirring occasionally, just until softened. Add the tomato paste and stir until well combined. Add the white wine and increase the heat under the pot to bring the mixture to a boil, stirring to scrape up any bits from the bottom of the pot. Add the broth, potatoes, carrots, and the seared chicken then add the remaining seasoning mix and stir to combine. Finally, tuck the bay leaves into the liquid. Bring to a low boil over MEDIUM heat, then reduce the heat to LOW, cover and cook for 1 hour, or until the chicken and vegetables are tender.

In a small bowl, whisk together the water and cornstarch and stir it into the stew. Add the peas and parsley. Increase the heat as needed to bring the mixture to a low boil, then reduce the heat to LOW and simmer, stirring frequently until thickened, about 10 minutes. Remove and discard the bay leaves and serve.