Slow Cooker Easy Chicken Thighs Stew Recipe2022-02-21
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat8 g
Trans Fat1 g
Unsaturated Fat4 g
Slow cooker easy chicken thighs stew recipe. Delicious and hearty, this classic slow cooker chicken thighs stew is simple to make, rich in flavor, and perfect for a winter day.
How to Make the Perfect Chicken Thighs Stew in the Crock-Pot (keyword: easy chicken thighs stew)
The first step to making this perfect chicken thighs stew is to preheat the oven to 400 degrees F. Place the chicken thighs on a baking sheet and bake them for about 20 minutes or until they are golden brown.
Once you have your chicken thighs, place them in a crockpot with some of your favorite herbs and spices, salt and pepper, garlic powder, onion powder, thyme leaves, and bay leaves. Add in some water or broth if needed.
Next, add in the potatoes and carrots according to how thick you want your stew. You can also add celery if you want more flavor! Finally, add in the tomatoes and let them cook for about 3 hours before serving them with bread on top!
What are the benefits of slow cooking in a stew recipe?
Slow cooking is a great way to cook a stew. It allows the flavors to develop and the dish to get really tender.
There are many benefits of slow cooking in a stew recipe. For example, it makes the dish more flavorful and gives it a richer taste. It also gives you time to prep other ingredients such as vegetables and meat before you start cooking.
Slow cooking is also ideal for people who have busy schedules because it takes hours instead of minutes or even half an hour, which is much more manageable for people with less time on their hands than those who have plenty of time on their hands.
Slow Cooker Easy Chicken Thighs Stew Recipe
- 3 pounds (1.44 rg) bone-in chicken thighs, skin removed
- 1 large carrot, peeled and chunked
- 1 envelope beefy onion soup mix
- 2 cups (500 ml) fresh mushrooms, sliced
- 1½ cups (375 ml) loose-pack frozen small whole onions
- 1/2 cup (125 ml) dry red wine
- chocpped fresh parsley for garnish
Grease a large nonstick skillet with nonstick cooking spray. Heat the skillet over medium heat. Working in batches, cook chicken thighs in the hot skillet until browned. Drain off fat. Place browned chicken thighs in the slow cooker.
Sprinkle chicken with dry soup mix, then add sliced mushrooms and onions. Pour dry red wine over the mixture in the slow cooker.
Cover slow cooker and cook on low-heat setting for 5-6 hours.
Using a slotted spoon, remove cooked chicken thighs from the slow cooker. Transfer to a serving plate. Pour cooking liquid over. Serve hot.