Slow Cooker Chicken Stew is the ultimate comfort food—hearty, warming, and packed with tender chicken, vegetables, and savory broth. It’s the kind of dish that simmers all day, filling your home with irresistible aromas while you go about your day. Perfect for chilly evenings, this stew is a fuss-free, family-friendly meal that’s both wholesome and delicious.
Ingredients
- 1 ½ lbs (about 700 g) boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (add at the end)
- 4 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp olive oil or butter
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour (to thicken, optional)
- Fresh parsley for garnish
How To Make Slow Cooker Chicken Stew
- Prep the base – In a skillet, sauté onion, garlic, and celery with olive oil until fragrant. (Optional but boosts flavor).
- Layer ingredients – Place chicken, carrots, potatoes, and sautéed mix into the slow cooker.
- Add liquids and seasoning – Pour in chicken broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
- Cook – Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.
- Thicken (optional) – Mix 2 tbsp flour with ¼ cup water and stir into the stew 20 minutes before serving.
- Finish – Stir in peas just before serving. Garnish with parsley and enjoy
You Must Know
- Chicken thighs stay more tender and juicy than breasts.
- Don’t over-stir during cooking—let the slow cooker do its job.
- Bay leaves add depth of flavor but remember to remove them before serving.
- For a creamier version, stir in ½ cup heavy cream or coconut milk at the end.
Topping Variations
- Sprinkle with fresh herbs like dill, thyme, or parsley.
- Add a spoonful of grated Parmesan or cheddar cheese.
- For a cozy twist, top with buttery biscuit dough (slow cooker “chicken and dumplings” style).
Make It a Meal
- Serve with crusty bread or garlic rolls to soak up the broth.
- Pair with a light side salad for balance.
- Enjoy with a glass of white wine or a warm cup of tea for the perfect cozy evening.
Pro Tips
- Brown the chicken first for an even richer flavor.
- Use small Yukon or baby potatoes to avoid mushiness.
- Freeze leftovers in airtight containers for up to 3 months.
- Always taste and adjust seasoning before serving—broths vary in saltiness.
Recipe FAQs
Q: Can I use frozen chicken?
A: It’s best to thaw first for food safety and even cooking.
Q: Can I make this ahead?
A: Yes! Prep all ingredients the night before and store in the fridge, then dump into the slow cooker in the morning.
Q: Can I use different vegetables?
A: Absolutely—parsnips, turnips, green beans, or mushrooms all work great.
Q: How do I make it gluten-free?
A: Skip the flour and thicken with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
