Chicken Stew

by Sally Behler

This chicken stew has a thin broth. It is made with bone-in chicken legs and thighs. The result, a tender, falling off the bone chicken.

2 medium sweet onions, diced into bite-sized pieces
3 stalks celery, ½ inch cuts
4 carrots, peeled and sliced into rounds, ¼ to ½ inch
2 medium russet potatoes, peeled and diced into medium bite-sized pieces (See Food for Thought below)
1 bay leaf
2 tsp. salt
½ tsp. paprika
½ tsp. dried thyme
½ tsp. poultry seasoning
3-4 lbs. bone-in chicken thighs, skin removed
3 cups prepared RC Smart Sodium 400® Reduced Sodium Chicken Broth
chopped fresh parsley for garnish

Place onions, celery, carrots, potatoes, bay leaf, salt, paprika, thyme, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
Place chicken on top of vegetables. Season chicken liberally with salt and pepper.
Pour chicken broth over everything, cover, and cook on low for 6-8 hours or on high for 3-4 hours. When chicken is fork-tender, remove and discard bay leaf.
In a small bowl, whisk together 1 Tbsp. of cornstarch with 1 Tbsp. of cold water until smooth. Stir into the stew and cook on high without the lid for 30 minutes (or until broth thickens a little bit).
Garnish with chopped fresh parsley, just before serving.

Corn Starch. Is really optional. I like mine thin, but if you insist the cornstarch is an option, try our RC Gluten-Free Instant Food Thickener.
Chicken. Many recipes call for removing the bones and stirring the chicken back into the stew. I leave the bone in even for serving. This makes for a better presentation and good portion control.
Potatoes. I’ve been known to add a can of beans to this recipe and I like corn so you know that is going to be added. There is nothing stopping you from also tossing in lima beans and peas.