Slow-Cooked Chicken Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• 1/4 cup cold water

Directions

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat.
2. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
3. Add the onion, garlic, carrots, celery, potatoes, thyme, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Add the chicken broth, bring to a simmer, and cover. Reduce the heat to low and simmer for 20 minutes.
5. In a small bowl, whisk together the flour and cold water until smooth. Add to the pot, stirring until the mixture is thickened, about 5 minutes.
6. Serve hot.

Interesting Facts

• This stew is a great way to use up leftover chicken.
• This stew can be made ahead of time and reheated when ready to serve.
• The stew can be frozen for up to 3 months.