Slow Cooker Chicken Stew Recipe

Why Make This Recipe

Slow Cooker Chicken Stew is a perfect meal for busy days. It’s easy to prepare, and while it cooks, your home fills with a warm, inviting aroma. This stew is comforting and nutritious, packed with chicken and fresh vegetables. Plus, it’s an excellent way to gather your family around the table for a hearty dinner.

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 and sear the chicken until golden brown.
2. Add Ingredients to Slow Cooker: Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
3. Season the Mixture: Sprinkle thyme, salt, and pepper over the mix, then stir to distribute the flavors evenly.
4. Add Chicken Broth: Pour in the chicken broth. If you want a thicker stew, whisk the flour with a little broth or water before adding it, or sprinkle it 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 and Serve: Remove the bay leaves, taste and adjust seasoning, and serve hot, garnished with fresh parsley if desired.

How to Serve Slow Cooker Chicken Stew

Serve the chicken stew warm in bowls. It pairs well with crusty bread or a side salad. You can also serve it over rice or noodles for a heartier meal.

How to Store Slow Cooker Chicken Stew

To store leftovers, let the stew cool completely. Then transfer it to an airtight container and refrigerate. It will keep well in the fridge for 3-4 days. You can also freeze it in portions for longer storage, up to 3 months.

Tips to Make Slow Cooker Chicken Stew

• For added flavor, consider adding a splash of white wine or a teaspoon of Worcestershire sauce.
• Make sure not to overcook the chicken; it should be tender but not mushy.
• Adjust the thickness of the stew by adding more or less flour, depending on your preference.

Variations

You can customize this stew by adding different vegetables, such as peas, corn, or green beans. You can also mix in some beans for extra protein and fiber.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just make sure to cook it on high for a longer time, about 4–5 hours.

Can I make this stew ahead of time?
Absolutely! You can prepare all ingredients and store them in the fridge overnight. Just add them to the slow cooker in the morning.

Is the flour necessary?
No, the flour is optional. If you prefer a lighter stew, you can skip it entirely. The stew will still be delicious!

Slow Cooker Chicken Stew Recipe

This comforting slow cooker chicken stew is packed with tender chicken, hearty vegetables, and savory herbs, making it a perfect easy meal for any day of the week. Simply combine the ingredients and let your slow cooker do all the work for a delicious, warming dish.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 people

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Stew Base

• 1.5 lbs Chicken thighs, boneless, skinless cut into 1-inch pieces
• 1.5 lbs Potatoes peeled and diced
• 3 medium Carrots peeled and sliced
• 2 stalks Celery sliced
• 1 large Onion chopped
• 3 cloves Garlic minced
• 4 cups Chicken broth
• 1 14.5 oz can Diced tomatoes undrained

Seasoning & Thickener

• 1 tsp Dried thyme
• 1 Bay leaf
• 1 tsp Salt or to taste
• 0.5 tsp Black pepper or to taste
• 2 tbsp All-purpose flour optional, for thickening

Finishing

• 1 cup Frozen peas

Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring cups and spoons

Method

 

Preparation

1. Prepare the vegetables by peeling and dicing the potatoes, slicing the carrots and celery, chopping the onion, and mincing the garlic. Cut the chicken thighs into 1-inch pieces.

Slow Cooker

1. In a 6-quart slow cooker, combine the chicken, potatoes, carrots, celery, onion, garlic, chicken broth, diced tomatoes, dried thyme, bay leaf, salt, and black pepper. Stir everything well to combine.
2. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Finishing & Serving

1. During the last 30 minutes of cooking, stir in the frozen peas. If desired, whisk the flour with a few tablespoons of cold water to form a slurry and stir into the stew to thicken.
2. Remove the bay leaf before serving. Ladle the warm stew into bowls and serve immediately.

Notes

For a thicker stew, you can create a slurry with 2 tablespoons of cornstarch and 2 tablespoons of water, then stir it into the stew during the last 30 minutes of cooking.