Slow Cooker Chicken Legs Stew
A hearty and flavorful slow cooker chicken legs stew with tender chicken, vegetables, and a rich broth, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
6 chicken legs, skin on
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes with juice
4 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken legs with salt and black pepper on all sides.
Brown the chicken legs in the skillet for about 4 minutes per side until golden. Remove and set aside.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the onions and garlic to the slow cooker.
Add carrots, celery, potatoes, red bell pepper, and green beans to the slow cooker.
Pour in the diced tomatoes with their juice and chicken broth.
Add dried thyme, dried rosemary, bay leaf, and season with additional salt and pepper to taste.
Place the browned chicken legs on top of the vegetables and broth in the slow cooker.
Cover and cook on low for 6 hours until the chicken is tender and cooked through.
Remove the bay leaf and discard.
Gently stir the stew to combine all ingredients.
Serve hot, garnished with chopped fresh parsley.