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- 4 boneless, skinless chicken thighs, diced - 3 medium carrots, sliced - 2 celery stalks, chopped - 1 large onion, diced - 3 cloves garlic, minced - 1 cup green beans, trimmed and cut into 1-inch pieces - 3 medium potatoes, diced - 4 cups low-sodium chicken broth - 1 lemon, zested and juiced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish The star of this dish is the chicken. I love using boneless, skinless thighs. They stay moist and tender during cooking. Carrots and celery add sweetness and crunch. Onions and garlic bring a savory depth. Green beans and potatoes round out the stew with hearty texture. The broth is key. Use low-sodium chicken broth for flavor without too much salt. Adding lemon zest and juice brightens the dish. Thyme and oregano give it that warm, earthy taste. Don't forget the bay leaf; it adds a nice touch. - Fresh herbs - Bread pairing suggestions Garnishing with fresh parsley adds color. It also brings a fresh taste to every bite. I like to serve this stew with crusty bread. It’s perfect for dipping into the warm, tasty broth. You can also try adding some fresh herbs, like basil or cilantro, for a unique twist. Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the diced chicken thighs. Season them with salt and pepper. Sauté the chicken for about 4 to 5 minutes until it turns lightly browned. This step adds great flavor. Transfer the chicken to your slow cooker. In the same skillet, toss in the diced onion, sliced carrots, and chopped celery. Sauté these veggies for 3 to 4 minutes until they soften a bit. This helps bring out their natural sweetness. Next, add the minced garlic and cook for one more minute until it smells great. Then, transfer the veggies to the slow cooker with the chicken. Now, it’s time to layer all your ingredients in the slow cooker. Add the diced potatoes and green beans. Pour in the low-sodium chicken broth. Zest and juice the lemon, then add both to the pot. Sprinkle in the dried thyme, oregano, and toss in a bay leaf. Stir everything well to mix the flavors. You can also adjust the seasoning here based on your taste. Cover the slow cooker and choose your cooking setting. If you go for low, set it for 6 to 7 hours. If you prefer high, set it for 3 to 4 hours. The chicken is done when it is fully cooked and the vegetables are tender. A good sign is when the chicken shreds easily with a fork. Using fresh herbs makes a big difference. I love to add fresh parsley right before serving. It gives the stew a bright taste. You can also try fresh thyme or oregano if you want. Lemon zest is key for this stew. It adds a punch of flavor. Zest the lemon before juicing it. This way, you get all the oils from the skin. It makes your dish taste fresh and lively. One common mistake is overcooking the chicken. If you cook it too long, it gets dry. Check the chicken after a few hours. It should be tender but not falling apart. Another mistake is skipping the sautéing steps. Sautéing the chicken and veggies first adds depth. It brings out the flavors in each ingredient. Don't rush this step; it makes your stew richer. For the best results, use a good slow cooker. Look for one with a removable pot. This makes cleaning easy. A model with a locking lid is also handy for travel. You'll need basic utensils like a cutting board and a sharp knife. A sturdy spoon for stirring is a must. Don't forget measuring spoons for your herbs and spices. These tools make cooking smooth and fun. {{image_2}} You can switch up the chicken in this stew. Try turkey or even tofu for a plant-based option. Each choice gives a unique twist to the dish. For vegetables, you have many options. You can add sweet potatoes for a sweeter taste. Zucchini or bell peppers can add color and flavor. Just make sure to cut them into small pieces for even cooking. To make this stew gluten-free, use gluten-free broth. Most chicken broths are safe, but check the label. You can also skip the bay leaf if you are unsure of its source. If you follow a paleo or keto diet, skip the potatoes. Instead, try cauliflower florets for a low-carb substitute. This keeps the stew hearty without the carbs. You can also add extra greens, like spinach, for more nutrients. After enjoying your stew, store leftovers safely. First, let the stew cool down. This step helps keep it fresh. Use an airtight container for best results. Place the container in the fridge. Consume the stew within three to four days. For longer storage, consider freezing it. If you freeze the stew, use freezer-safe containers. Leave some space at the top. This space allows the stew to expand as it freezes. You can keep it in the freezer for up to three months. Remember to label the containers with the date. This way, you know when to use them. When it’s time to enjoy leftovers, reheating properly is key. The safest method is to use the stove. Pour the stew into a pot and heat it over low to medium heat. Stir often to avoid burning. Heat until it reaches a safe temperature of 165°F. If you prefer the microwave, use a microwave-safe bowl. Cover it with a microwave-safe lid or wrap. Heat in short bursts, stirring in between. This method helps heat evenly. To prevent sogginess, avoid adding extra liquid when reheating. If the stew looks thick, try adding a splash of broth or water. This keeps it from becoming too dry while still maintaining a good texture. To make this stew dairy-free, simply skip any milk or cream. This recipe does not use dairy. The rich flavors come from fresh herbs and lemon. You can enjoy it as is! Yes, you can prepare this stew in advance. Chop the veggies and chicken a day before. Store them in the fridge. You can also cook the stew and keep it in the fridge. Just reheat it before serving. To spice up your stew, add red pepper flakes or diced jalapeños. You can also try a dash of hot sauce. Start with a little and taste as you go. This way, you control the heat. This stew goes well with crusty bread or rice. A fresh green salad can also add a nice crunch. You can serve it with roasted vegetables for extra flavor. Enjoy! In this post, I covered how to make a tasty lemon herb chicken stew. We talked about the main ingredients like chicken, vegetables, and broth. I provided steps for cooking and tips to enhance flavor. Remember to avoid common mistakes and consider variations for your needs. With these tips, you'll make an amazing dish. Enjoy your cooking journey!

Slow Cooker Lemon Herb Chicken Stew

Enjoy a cozy meal with this Slow Cooker Lemon Herb Chicken Stew that's bursting with flavor! This hearty dish is packed with tender chicken, vibrant vegetables, and zesty lemon for a refreshing twist. Perfect for a family dinner, this recipe is easy to make and will warm you up on any chilly day. Ready in just a few hours, it’s a convenient way to bring comfort food to your table. Click through to explore the full recipe and get cooking today!
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Ingredients
  

4 boneless, skinless chicken thighs, diced

3 medium carrots, sliced

2 celery stalks, chopped

1 large onion, diced

3 cloves garlic, minced

1 cup green beans, trimmed and cut into 1-inch pieces

3 medium potatoes, diced

4 cups low-sodium chicken broth

1 lemon, zested and juiced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Heat olive oil in a skillet over medium heat. Add the diced chicken thighs and season with salt and pepper. Sauté until lightly browned, about 4-5 minutes, then transfer to the slow cooker.

    In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add minced garlic and sauté for another minute until fragrant. Transfer vegetables to the slow cooker.

      Add the diced potatoes, green beans, chicken broth, lemon zest, lemon juice, thyme, oregano, and bay leaf to the slow cooker. Stir to combine all ingredients.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.

          Before serving, remove the bay leaf and taste; adjust seasoning with salt and pepper if needed.

            Serve the stew hot, garnished with freshly chopped parsley for a pop of color and flavor.

              Prep Time, Total Time, Servings: 20 mins | 7 hrs | 6 servings

                - Presentation Tips: Ladle the stew into deep bowls and sprinkle with extra parsley. Serve with crusty bread on the side for dipping.