📖 Instructions

1. Chop the vegetables: Dice 2 medium carrots, 2 celery stalks, and 1 onion into bite-sized pieces. Mince 2 cloves of garlic. This prep ensures even cooking and flavor distribution.
2. Sear the chicken (optional): In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) with salt and pepper. Sear the chicken for 2-3 minutes per side until lightly browned. Searing adds depth of flavor, but you can skip this step if you're short on time.
3. Layer ingredients in the slow cooker: Place the chopped vegetables in the bottom of a 6-quart slow cooker. Add the seared chicken on top of the vegetables.
4. Add herbs and spices: Sprinkle 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/4 teaspoon of smoked paprika (optional) over the chicken and vegetables. These herbs provide a classic stew flavor profile.
5. Pour in the broth: Pour 4 cups of chicken broth over the ingredients. Ensure the liquid covers most of the chicken and vegetables. If not, add a little more broth or water.
6. Add tomato paste: Stir in 2 tablespoons of tomato paste. This adds richness and body to the stew.
7. Cook on low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.
8. Shred the chicken: After the cooking time, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
9. Thicken the stew (optional): If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the slow cooker and cook on high for another 15-20 minutes, or until the stew has thickened to your desired consistency.
10. Season to taste: Season the stew with salt and pepper to taste. Remember that slow cookers can intensify flavors, so start with a small amount and adjust accordingly.
11. Stir in peas (optional): Stir in 1 cup of frozen peas during the last 30 minutes of cooking time. Peas add a touch of sweetness and vibrant color.
12. Serve: Ladle the chicken stew into bowls and serve hot. Garnish with fresh parsley, if desired. This stew is delicious on its own or served with crusty bread for dipping. One of my friends serves this over biscuits. You could even mash some potatoes.