Here’s a revised version of the “Slow Cooker Chicken and Vegetable Stew” recipe, doubled in ingredients, using chicken thighs, and prepared in a Dutch oven:
- 2 pounds (900 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 cans diced tomatoes (14 ounces or 400 grams each)
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Kale (optional)
- Preheat your oven to 325°F (165°C).
- Place a Dutch oven on the stovetop over medium heat. Add a small amount of cooking oil or spray the pot with cooking spray to prevent sticking.
- Add the chicken thighs, diced tomatoes, chicken broth, carrots, potatoes, onions, garlic, dried thyme, and dried rosemary to the Dutch oven. Stir everything together to combine.
- Season with salt and pepper according to your taste preferences.
- Bring the mixture to a simmer on the stovetop.
- Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven.
- Allow the stew to cook in the oven for about 2 to 3 hours until the chicken is cooked through and the vegetables are tender. Check the stew periodically to ensure it’s not drying out, and if needed, add a little more broth or water.
- Once cooked, remove the Dutch oven from the oven. Taste and adjust the seasoning if necessary.
- Serve the stew hot, garnished with fresh parsley if desired.
By following these instructions, you can enjoy a hearty and flavorful Slow Cooker Chicken and Vegetable Stew prepared in a Dutch oven, using chicken thighs as the protein source. Adjust the cooking time as needed, and don’t forget to monitor the stew to prevent it from drying out or the potatoes from becoming mushy.
I substituted potatoes for sweet potatoes and the stew was a bit too sweet overall and the sweet potatoes fell apart and kind of became mushy.