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Lemon Rosemary Chicken Stew with Green Beans
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 medium onion, diced
  • 3 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 3 garlic cloves, minced
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 4 cups chicken broth
  • 2 tablespoons fresh rosemary, chopped
  • Zest and juice of 1 large lemon
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the chicken thighs with salt and pepper. Place them in a skillet over medium heat and brown on both sides for about 3 minutes per side. Transfer the chicken to the slow cooker.
  • Add the diced onion, carrots, potatoes, and garlic to the slow cooker. Sprinkle the chopped rosemary over the vegetables and pour in the chicken broth.
  • Cover and cook on low for 6 hours. The chicken should become tender enough to shred easily with two forks.
  • Stir in the green beans, lemon zest, and lemon juice. Continue cooking on low for 30 more minutes until the green beans are tender but still bright.
  • Turn off the heat and slowly stir in the heavy cream until the broth turns smooth and creamy. Taste and adjust salt or pepper if needed before serving.

Notes

Add the green beans only in the final half hour so they stay slightly crisp instead of turning mushy. If you prefer a thicker broth, mash a few potato cubes against the side of the slow cooker before stirring in the cream. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board