A hearty and healthy chicken and vegetable stew made in the slow cooker. Perfect for meal prep, busy nights, or cozy weekends.

Scale

1.5 lbs halal boneless, skinless chicken thighs

3 medium carrots, peeled and chopped

2 celery stalks, chopped

3 baby potatoes, quartered

1 yellow onion, diced

3 cloves garlic, minced

1 tsp smoked paprika

½ tsp turmeric

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

4 cups low-sodium chicken broth

½ cup frozen peas

1 tsp olive oil

Drizzle olive oil into the base of your slow cooker.

Place potatoes, carrots, and celery in first. Layer chicken on top.

Add onion, garlic, spices, bay leaf, salt, and pepper.

Pour broth over everything. Stir lightly.

Cover and cook on low for 6–7 hours or high for 3–4.

Shred chicken in last 30 minutes; stir in peas.

Serve hot with fresh herbs or warm flatbread.

To freeze, skip peas until reheating.

Use sweet potatoes for a slightly sweeter version.