Chicken Stew (Crock Pot Recipe)

Ingredients

• 1 lb. boneless skinless chicken thighs (or boneless skinless chicken breasts)
• 3 cups chicken broth (or substitute with chicken stock or vegetable stock)
• 2 tablespoons tomato paste
• 1 small yellow onion (peeled and minced)
• 2 large potatoes (preferably russet or Yukon gold (about 3 cups when diced))
• 2 cloves garlic (diced)
• 2 stalks celery (diced)
• 3 medium carrots (sliced)
• 1 cup green beans (sliced)
• 1 1/2 tablespoons dried Italian seasoning (homemade or store-bought)
• 1 teaspoon sea salt (or more/less, as desired)
• 1/2 teaspoon black pepper (or more/less, as desired)

Instructions

1. 1

   First, do the prep work. Mince the garlic, dice the potatoes, onion, celery, carrots, and slice the green beans into 1/2 inch pieces.

2. 2

   Add all the ingredients to a 6-quart crock pot. Nestle the chicken thighs into the vegetables and broth mixture. They don’t need to be completely covered by liquid.

3. 3

   Place lid on the slow cooker and cook for 5-6 hours on Low setting or 3 hours on High.

4. 4

   Carefully remove the lid, remove the bay leaf, and use two forks to shred the chicken. *Alternatively, set the chicken thighs on a cutting board to shred them, or shred them using medium speed in a stand mixer fitted with the paddle attachment. Return the shredded chicken to the stew.

5. 5

   Stir the stew well, taste it, and season with additional salt and pepper as desired. Ladle the warm stew into bowls and serve.