A hearty and wholesome chicken stew that's packed with colorful veggies, tender chicken, herbs, and spices. It's an easy way to warm yourself inside out.
- Chicken thighs - Potatoes - Celery - Onion - Lemon juice - Cornstarch - Peas - Salt & pepper - Paprika - Garlic -Olive oil
Use paper towels to pat dry the chicken on all sides. Season with salt and pepper on both sides.
Add oil to a large skillet set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes.
Add vegetables to the slow cooker. Place the browned chicken thighs on top of the veggies. Pour the chicken broth on top of the chicken and vegetables and stir.
Set your slow cooker to a low-heat setting and cook for 5-6 hours. Remove and shred the chicken into small pieces. Place chicken back in the crock pot.
To make the cornstarch slurry, remove 3 tablespoons of liquid from the stew and mix with the cornstarch. Whisk mixture until it forms a paste, and stir it into the stew.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
CrockPot Chicken Tomatillo soup is yet another set it and forget it kind of chicken soup that is a healthy and delicious crowd pleaser.