Slow Cooker Chicken Stew

Even though I live in Florida, the first day of Autumn still feels like we should be breaking out the slow cooker.  Organic chicken thighs were on sale and I thought they would make a hearty and very easy to do, slow cooker chicken stew.

• 16 boneless, skinless chicken thighs
• 2 hearts celery, cleaned trimmed and cut into large pieces
• 7 medium onions, peeled and halved
• 1/2 lb. baby carrots (or regular carrots rough chopped)
• 1 chipotle in adobo, chopped finely
• 4 cloves garlic, chopped
• 1 28 oz. can crushed tomatoes
• 1/3 cup Worcestershire Sauce
• salt
• olive oil

My slow cooker has a stovetop safe insert, but if yours doesn’t, use a dutch oven or other large, heavy bottomed pot.  Heat your stovetop pot, on med/high heat.  Add a splash of oil and when it’s hot, start to brown your chicken thighs.  We really want to put almost a crust on these with browning.  They’re so much tastier when you take the time for this step. Take your time and don’t crowd them – I did this in batches.

When they’re browned on all sides, transfer to a bowl and set aside.

Add the carrots, celery and onions to the pot with a big pinch of salt and brown all of them.  I like to give the onions some time, cut side down, to get them really brown as well. When the vegetables are nicely browned, add the garlic and chipotle and stir to really get them mixed throughout.  No one wants a mouthful of chipotle….

When the garlic is really fragrant, add the rest of the ingredients and stir gently to blend. If this is in a pot, carefully transfer to the slow cooker.  Put the chicken thighs in, making sure to partly submerge them in the liquid.  This will ensure that they stay wonderfully moist and allow them to soak up the flavors of the stew.

Set the slow cooker to low and cook for 6-8 hours.

So satisfying, with just a hint of heat.  Easy, healthy, comfort food. Bring it on, Autumn.

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