Weeknight Chicken Stew in the Crock Pot Recipe

Name: Weeknight Chicken Stew in the Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless chicken thighs; 10 ounces chicken broth; 1 medium onion, diced; 3 garlic cloves; 3 tablespoons tomato paste; 1 cup frozen peas; 1 -2 potato, diced; 1 tablespoon parsley; ½ teaspoon oregano; 1 tablespoon chicken bouillon; 2 bay leaves; salt and pepper

Servings: persons

6 skinless chicken thighs
10 ounces chicken broth
1 medium onion, diced
3 garlic cloves
3 tablespoons tomato paste
1 cup frozen peas
1 -2 potato, diced
1 tablespoon parsley
½ teaspoon oregano
1 tablespoon chicken bouillon
2 bay leaves
salt and pepper

1
Prepare ingredients the night before.
2
Dice the onions and potatoes.
3
Take thighs out of freezer and put in fridge.
4
The thighs should be partially defrosted by the morning.
5
Mix chicken broth, tomato paste, parsley, oregano, and chicken bouillon together.
6
Put thighs in the bottom of the crock pot and pour liquid mixture over the thighs.
7
Add remaining ingredients to the crock pot.
8
Cook on low for 8-9 hours.
9
Serve with rice.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 skinless chicken thighs, 10 ounces chicken broth, 1 medium onion, diced, 3 garlic cloves, and more.

Yes, Weeknight Chicken Stew in the Crock Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weeknight Chicken Stew in the Crock Pot

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