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Slow Cooker Fall Chicken Stew

This chicken stew is prepared using a slow cooker, allowing flavors to meld gently over several hours. Main ingredients include tender chicken, hearty vegetables, and warm fall spices, resulting in a thick, aromatic, and comforting dish with a rich, stew-like texture and vibrant appearance.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Bone-in skinless chicken thighs (1.5 pounds): Adds rich flavor and juiciness to the stew.
  • Carrots 2 large, peeled and sliced: Provide sweetness and texture to the stew.
  • Celery stalks 2 stalks, sliced: Add savory depth and crunch to the dish.
  • Yellow onion 1 small, chopped: Brings a mild sweetness and aromatic base.
  • Garlic cloves 3 cloves, minced: Infuses the stew with rich, savory flavor.
  • Chicken broth 1 cup: Forms the base of the stew and adds moisture.
  • Dried thyme 1 teaspoon: Adds an earthy, herbal flavor perfect for fall.
  • Ground cinnamon ½ teaspoon: Adds a subtle warmth and depth to the dish.
  • Ground nutmeg ¼ teaspoon: Enhances the fall flavors with its warm, aromatic flavor.
  • Salt and pepper to taste: Season to enhance the flavors.
  • Olive oil 1 tablespoon: For searing the chicken to lock in flavor.

Equipment

  • Slow cooker
  • Knife and cutting board
  • Skillet (for searing the chicken)
  • Stirring spoon
  • Measuring spoons

Method
 

  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear the chicken thighs for 2-3 minutes on each side until golden brown.
  3. Transfer the seared chicken thighs to the slow cooker.
  4. Add chopped carrots, celery, onion, and minced garlic to the slow cooker.
  5. Pour in the chicken broth, and add dried thyme, cinnamon, nutmeg, salt, and pepper.
  6. Stir the ingredients to combine, making sure the chicken is submerged in the broth.
  7. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender.
  8. Remove the chicken thighs from the slow cooker and shred the meat with two forks.
  9. Return the shredded chicken to the slow cooker and stir to combine.
  10. Taste and adjust the seasoning if necessary.
  11. Serve the stew hot with fresh bread or over rice.
  12. Garnish with fresh herbs like parsley or thyme before serving, if desired.

Notes

For added richness, stir in a splash of heavy cream or a drizzle of good olive oil before serving. You can also include seasonal vegetables like parsnips or sweet potatoes for variation.