Chicken Stew


  • 2 lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 Tbsp olive oil
  • 1 Tbsp dried oregano
  • sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
  • 3 cups of chicken broth
  • 12 oz. baby potatoes, halved or quartered (optional)
  • 4 medium carrots, peeled and sliced into 1/2-inch pieces
  • 2 medium red or yellow onions, cut into large pieces
  • 4 fresh garlic cloves, minced
  • 2 dried bay leaves
  • 1/4 cup freshly chopped parsley


  • Season the raw chicken with garlic powder, salt, and pepper.
  • Add olive oil to saucepan and saute the chicken until golden brown.
  • Transfer all ingredients into crock pot and cook on low for 4-6 hours.
  • Serve with or without rice.

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