Slow Cooker Rustic Chicken and Vegetable Stew

• 2 lbs boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4 medium carrots, peeled and cut into 1-inch chunks
• 3 medium parsnips, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and brown for 3-4 minutes on each side until golden (optional but enhances flavor). Transfer chicken to the slow cooker.
2. Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent. Transfer onions and garlic to the slow cooker.
3. Add carrots, parsnips, potatoes, diced tomatoes (with juices), chicken broth, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients.
4. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until chicken is tender and vegetables are cooked through.
5. About 15 minutes before serving, remove the bay leaf and check seasoning. Adjust salt and pepper if needed.
6. Serve hot, garnished with freshly chopped parsley if desired, alongside crusty bread for a complete meal.

Chef tips

• Browning the chicken before adding it to the slow cooker adds extra depth of flavor but can be skipped to save time.
• If lacking parsnips, you can substitute with turnips or additional carrots for a similar texture and sweetness.
• For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• Feel free to add a handful of frozen peas in the last 10 minutes of cooking for a pop of color and sweetness.