“Hearty Slow Cooker Chicken Stew – Comfort in Every Spoonful!
Ingredients:
2 lbs boneless, skinless chicken thighs
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup frozen peas
2 tbsp tomato paste
1 tbsp Worcestershire sauce (halal-certified or substitute with 1 tbsp soy sauce + 1 tsp lemon juice)
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Lay the chicken thighs at the bottom of your slow cooker.
Add the sliced carrots, diced potatoes, chopped onion, and minced garlic on top.
In a bowl, mix together the chicken broth, tomato paste, Worcestershire sauce (or substitute), thyme, rosemary, and a bit of salt and pepper. Pour this mixture over the chicken and veggies.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is very tender.
About 30 minutes before the end of cooking, stir in the frozen peas.
Once done, shred the chicken with two forks and stir it back into the stew. Adjust seasoning if needed.
Serve hot, garnished with fresh chopped parsley for a warm, inviting finish.