Name: Crock Pot Shipwreck Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb boneless chicken thighs, trimmed and roughly chopped; 12 oz smoked kielbasa, sliced on the bias; 1 large yellow onion, diced; 3 medium carrots, peeled and sliced on the diagonal; 3 medium Yukon Gold potatoes, cut into 1-inch cubes; 1 (14 oz) can fire-roasted diced tomatoes, undrained; 3 cups low-sodium chicken stock; 2 cloves garlic, finely minced; 1 tbsp tomato paste; 1 tsp smoked paprika; 1 tsp dried thyme or 1 tbsp fresh thyme leaves, finely chopped; 1 bay leaf; 1 tbsp Worcestershire sauce or balsamic vinegar; Salt and freshly ground black pepper, to taste; 1 tbsp unsalted butter; 2 tbsp fresh parsley, finely chopped; Zest of 1 lemon (optional, for brightness); Crusty bread or herbed rice, for serving

Description

A refined, slow-cooked stew featuring smoky sausage, tender chicken, and vibrant vegetables in a silky tomato-herb broth.

Ingredients

Scale

1 lb boneless chicken thighs, trimmed and roughly chopped
12 oz smoked kielbasa, sliced on the bias
1 large yellow onion, diced
3 medium carrots, peeled and sliced on the diagonal
3 medium Yukon Gold potatoes, cut into 1-inch cubes
1 (14 oz) can fire-roasted diced tomatoes, undrained
3 cups low-sodium chicken stock
2 cloves garlic, finely minced
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme or 1 tbsp fresh thyme leaves, finely chopped
1 bay leaf
1 tbsp Worcestershire sauce or balsamic vinegar
Salt and freshly ground black pepper, to taste
1 tbsp unsalted butter
2 tbsp fresh parsley, finely chopped
Zest of 1 lemon (optional, for brightness)
Crusty bread or herbed rice, for serving

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Instructions

Pat the chicken dry and season lightly with salt and pepper. In a large skillet over medium-high heat, sear the chicken until golden-brown on both sides, about 3–4 minutes per side.
Remove the chicken and brown the kielbasa until edges caramelize, about 2 minutes per side. Transfer both to the crock pot.
Deglaze the skillet with a splash of stock, then pour into the crock pot.
Layer the onion, carrots, and potatoes over the meat in the crock pot. Add the garlic, tomato paste, and fire-roasted tomatoes. Stir gently to combine.
Pour in the remaining chicken stock and add paprika, thyme, bay leaf, and Worcestershire sauce. Season conservatively.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and the chicken flakes easily.
Thirty minutes before serving, remove the chicken, shred it, and return it to the pot. Stir in the butter until it melts.
Check seasoning and adjust salt, pepper, or lemon juice as desired. Remove bay leaf before serving.
Ladle into bowls and garnish with parsley and lemon zest.

Notes

Sear meats for added depth of flavor. Adjust seasoning at the end. Store in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 4g
Protein: 26g
Cholesterol: 90mg