Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 3 large carrots, sliced into rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken bone broth (keep separate until cooking day)
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 gallon-sized freezer bag (BPA-free)
Instructions
- Label your gallon-sized freezer bag with the name of the recipe and the date. Place the chicken thighs, potatoes, carrots, onions, and garlic directly into the bag. Pour in the olive oil and all the dry seasonings. Squeeze out as much air as possible before sealing the bag tightly. Massage the bag gently to ensure the spices and oil coat everything evenly. Lay the bag flat in your freezer to save space.
- The night before you plan to cook, move the freezer bag from the freezer to the refrigerator. This allows the ingredients to soften slightly, making them easier to dump into the slow cooker. In the morning, empty the contents of the bag into the crockpot. Pour the chicken bone broth over the top of the ingredients. Do not add extra water, as the vegetables will release their own moisture during the slow cooking process.
- Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 to 7 hours. If you are in a rush, you can cook on “High” for 3 to 4 hours, though the chicken is usually more tender on the low setting. Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F. The potatoes should be fork-tender but not mushy.
- Once the cooking time is complete, you can serve the chicken thighs whole or use two forks to shred them directly in the pot. Shredding the meat allows it to soak up more of the savory broth. Stir everything together to redistribute the herbs. Ladle the stew into deep bowls and serve immediately while steaming hot.
- Cook Time: 6 hours 20 minutes