Rosemary Chicken Stew


  • 1 Tbls. olive oil

  • 2 pounds boneless, skinless chicken thighs

  • 2 carrots, cut in 1-inch chunks

  • 1 celery stalk, cut in 1-inch chunks

  • 1 cup quartered fresh mushrooms

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 Tbls. minced fresh rosemary

  • 14.5-ounce can crushed tomatoes

  • 1 tsp. sea salt

  • 1/2 tsp. freshly ground black pepper

  • 1/4 cup chopped parsley, for garnish


Heat a large skillet over medium-high heat and add the oil. Brown the chicken thighs on both sides. Transfer the chicken to the slow cooker.

Set the skillet over medium-high heat and add the carrots, celery, mushrooms, onion, garlic, and rosemary. Sauté, stirring frequently until the onions are lightly browned.

Add the tomatoes and stir to scrape up the browned bits from the bottom of the pan. Stir in the salt and pepper.

Pour the tomato mixture into the slow cooker. Cover and cook on low for 4 hours. Sprinkle with parsley before serving.