Slow Cooker Chicken Legs Stew
A hearty and comforting slow cooker chicken legs stew made with tender chicken, vegetables, and a flavorful broth. Perfect for an easy weeknight 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
3 large carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 red bell pepper, diced
1 cup frozen peas
4 cups chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add chicken legs and brown on all sides, about 5 minutes per side. Remove chicken and set aside.
In the same skillet, add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the onion and garlic to the slow cooker.
Add sliced carrots, celery, diced potatoes, diced red bell pepper, frozen peas, chicken broth, diced tomatoes with juice, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the slow cooker.
Place the browned chicken legs on top of the vegetables and broth.
Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
About 15 minutes before serving, mix the all-purpose flour with cold water in a small bowl until smooth.
Stir the flour mixture into the stew to thicken the broth.
Cover and cook on high for an additional 15 minutes.
Remove chicken legs from the slow cooker and shred the meat off the bones if desired, then return shredded meat to the stew or serve whole.
Stir in chopped fresh parsley before serving.