Easy Slow Cooker Recipe
This easy slow cooker recipe delivers a cozy, hearty one-pot meal with minimal fuss, perfect for busy weeknights or lazy weekends.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or beef stew meat; turkey breast works too)
- 1 large yellow onion, diced white or sweet onion are fine
- 3 cloves garlic, minced use jarred garlic in a pinch
- 4 medium carrots, peeled and cut into 1-inch chunks baby carrots are okay—just halve them
- 3 medium Yukon Gold potatoes, cut into 1-inch cubes sweet potatoes for a twist
- 2 cups low-sodium chicken broth (or beef/vegetable broth for dietary tweaks)
- 14.5 ounce diced tomatoes, undrained fire-roasted adds a smoky note
- 1 tablespoon tomato paste adds depth; double for richer color
- 1 teaspoon dried thyme fresh thyme sprigs work—just double the amount
- 1 teaspoon dried rosemary, crumbled or 1 tablespoon fresh, chopped
- 1/2 teaspoon smoked paprika regular paprika if that’s all you’ve got
- Salt and black pepper, to taste start with 1 teaspoon salt; adjust later
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
- Fresh parsley, chopped optional garnish for brightness
Instructions
- In a large skillet over medium-high heat, add a drizzle of oil. Season chicken or beef with salt and pepper. Brown on each side for about 3 minutes to seal in juices and add color.
- Transfer onion, garlic, carrots, and potatoes into the slow cooker. Distribute evenly to ensure every spoonful is full of color.
- Nestle the browned meat among the vegetables, pour in chicken broth and diced tomatoes, then stir in tomato paste, thyme, rosemary, and paprika. Give everything a gentle stir.
- Cover, set Crockpot to LOW, and cook for 6–8 hours (or on HIGH for 3–4 hours). The stew is done when the meat is tender and veggies slide apart at the touch of a fork.
- About 15 minutes before serving, whisk the cornstarch slurry again, pour into the cooker, and stir gently. Adjust thickness as desired.
- Season to taste with additional salt and pepper. Sprinkle fresh parsley over each bowl for a pop of freshness.
Notes
Browning the meat adds depth of flavor. Adjust seasonings at the end for best taste. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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