A hearty and flavorful chicken stew with mushrooms, perfect for a comforting meal.
Dice the onion and mince the garlic.
Use a sharp knife to make dicing easier and safer.
Place the mushrooms, onion, and garlic into the slow cooker.
Spread the vegetables evenly for consistent cooking.
Season the chicken thighs with salt and pepper, then place them on top of the vegetables in the slow cooker.
Ensure the chicken is well-seasoned for maximum flavor.
In a mixing bowl, combine the broth, tomato paste, tapioca, thyme, salt, and pepper. Mix well.
Whisk the mixture to dissolve the tomato paste and tapioca completely.
Pour the liquid mixture over the chicken and vegetables in the slow cooker.
Ensure the liquid covers the ingredients for even cooking.
Cover and cook on high for 3-4 hours or on low for 7-8 hours.
Avoid lifting the lid during cooking to maintain the temperature.
Serve the stew hot, garnished with fresh thyme or parsley if desired.
Pair with crusty bread or rice for a complete meal.
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