Slow Cooker Chicken Stew Recipe

Why Make This Recipe

Slow cooker chicken stew is a perfect recipe for those busy days when you want a hearty meal without spending too much time in the kitchen. It combines tender chicken with delicious vegetables and a flavorful broth. It’s easy to prepare and the slow cooker does all the work, allowing the flavors to meld beautifully.

How to Make Slow Cooker Chicken Stew

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4 medium potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish, optional)

Directions

1. Sear the Chicken: Heat a skillet over medium-high heat. Add the chicken and sear until golden brown on both sides.
2. Prepare the Slow Cooker: In the slow cooker, place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves.
3. Add Seasoning: Sprinkle thyme, salt, and pepper over the ingredients. Stir to mix everything well.
4. Add Broth and Flour: Pour in the chicken broth. If you are using flour, mix it with a bit of broth in a bowl before adding. You can also sprinkle the flour directly into the slow cooker and stir to combine.
5. Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and vegetables are tender.
6. Finish Up: Remove the bay leaves, taste, and adjust seasoning if needed. Serve garnished with fresh parsley if desired.

How to Serve Slow Cooker Chicken Stew

Serve the chicken stew in bowls by itself or over rice or crusty bread. A simple side salad can complement the meal nicely.

How to Store Slow Cooker Chicken Stew

Allow the stew to cool completely before storing. Place it in an airtight container and store in the refrigerator for up to 3–4 days. You can also freeze it for up to 3 months. To thaw, leave it in the refrigerator overnight or use the defrost setting on your microwave.

Tips to Make Slow Cooker Chicken Stew

• For extra flavor, try adding a splash of white wine to the broth.
• You can use frozen vegetables if you’re short on time.
• Adjust the thickness of the stew by adding more or less flour based on your preference.

Variation

Try adding different vegetables or spices like green beans, corn, or a pinch of paprika to switch up the flavors.

FAQs

Q: Can I use chicken with skin?

A: You can, but skinless chicken is recommended for a healthier stew.

Q: Can I make this stew in advance?

A: Yes, this stew actually tastes better the next day! Just store it properly in the fridge.

Q: Can I use a different type of meat?

A: Yes! You can substitute chicken with beef or pork, but cooking times may vary. Adjust accordingly.

Slow Cooker Chicken Stew Recipe

This hearty slow cooker chicken stew is packed with tender chicken, vegetables, and a rich broth, making it the perfect comforting meal for any day of the week. Simply set it and forget it for an easy and delicious dinner.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 people

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 lbs Chicken breast/thighs, boneless, skinless
• 4 cups Chicken broth
• 1.5 lbs Potatoes, peeled and diced
• 2 cups Carrots, peeled and sliced
• 1 cup Celery, sliced
• 1 large Onion, chopped
• 1 cup Frozen peas
• 1/4 cup Flour or cornstarch for thickening
• 2 tbsp Tomato paste
• 3 cloves Garlic, minced
• 1 tsp Dried thyme
• 1 Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped for garnish

Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Large spoon/ladle
• Large skillet

Method

 

Preparation

1. If desired, sear chicken pieces in a pan with a little oil until lightly browned, then transfer to the slow cooker.
2. Add diced potatoes, sliced carrots, celery, chopped onion, minced garlic, chicken broth, tomato paste, thyme, bay leaf, salt, and pepper to the slow cooker with the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and vegetables are soft.
4. In a small bowl, whisk together the flour with a little cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking until thickened.
5. Stir in the frozen peas during the last 10 minutes of cooking, then remove the bay leaf before serving, garnished with fresh parsley.

Notes

For a thicker stew, you can mash some of the cooked potatoes against the side of the slow cooker before adding the thickening slurry. This stew tastes even better the next day!