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Smoky Paprika Chicken Stew with Bell Peppers and Corn
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 large onion, diced
  • 2 bell peppers, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 cup corn kernels
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons cornstarch

Instructions
 

  • Add the chicken thighs, onion, bell peppers, carrots, garlic, corn, smoked paprika, salt, and black pepper to the slow cooker.
  • Pour the chicken broth over the ingredients and stir gently to combine.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and shreds easily.
  • In a small bowl, whisk the heavy cream and cornstarch until smooth.
  • Stir the cream mixture into the stew, then cover and cook on high for 20 to 30 minutes until the broth thickens.

Notes

Stir the cream and cornstarch in only after the long cooking time so the broth stays smooth. Frozen corn works straight from the bag with no need to thaw first. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board