Hearty and Comforting Slow Cooker Chicken Stew

Instructions:

Step 1: Place the chicken thighs at the bottom of the slow cooker.

Step 2: Layer the carrots, potatoes, and chopped onion on top.

Step 3: Add the minced garlic, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.

Step 4: Pour the chicken broth over the mixture. Stir gently to combine.

Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and vegetables are cooked through.

Step 6: (Optional) If you prefer a thicker stew, mix cornstarch and water in a small bowl to form a slurry. Stir into the stew and cook for another 15-20 minutes until thickened.

Step 7: Remove the bay leaf and shred the chicken slightly if desired. Stir to combine.

Step 8: Serve hot, garnished with fresh parsley.

Storage Information:

Let the stew cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave until hot throughout.