Slow Cooker Chicken Stew Recipe

Why Make This Recipe

Slow Cooker Chicken Stew is a comforting and hearty meal that is perfect for busy days. It combines tender chicken with colorful vegetables, all simmered together in a flavorful broth. This recipe is easy to prepare and cooks itself while you go about your day, making it an excellent choice for families and anyone who wants a warm, delicious dinner without much effort.

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 in a hot skillet until golden brown.
2. Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
3. Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
4. Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
5. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
6. Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.

How to Serve Slow Cooker Chicken Stew

Serve the chicken stew in bowls. You can enjoy it on its own or pair it with crusty bread or a side salad. The stew is hearty and filling, making it a complete meal.

How to Store Slow Cooker Chicken Stew

To store leftovers, let the stew cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.

Tips to Make Slow Cooker Chicken Stew

• For added flavor, consider adding a splash of white wine to the broth.
• You can adjust the thickness of the stew by adding more or less flour.
• Feel free to add other vegetables like green beans or peas for more variety.
• If you like a bit of heat, add a pinch of red pepper flakes.

Variation

You can make this stew with different proteins, such as beef or turkey. Just adjust the cooking time accordingly.

FAQs

Can I use frozen chicken for this stew?
Yes, you can use frozen chicken, but you may need to add a little extra cooking time.

Can I prepare this stew the night before?
Absolutely! You can chop the vegetables and sear the chicken ahead of time. Store everything in the fridge and combine in the slow cooker in the morning.

Is it possible to make this recipe gluten-free?
Yes, simply omit the flour or use a gluten-free flour alternative for thickening.

Slow Cooker Chicken Stew

A comforting and hearty meal that combines tender chicken with colorful vegetables in a flavorful broth, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main 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

Liquid Ingredients

• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste

Seasonings and Other Ingredients

• 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)

Instructions

 

Preparation

• Sear the chicken in a hot skillet until golden brown.
• Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
• Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
• Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.

Cooking

• Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
• Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.

Notes

For added flavor, consider adding a splash of white wine to the broth. You can adjust the thickness of the stew by adding more or less flour. Feel free to add other vegetables like green beans or peas for more variety. If you like a bit of heat, add a pinch of red pepper flakes. To store leftovers, let the stew cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.