Cozy up with this Slow Cooker Chicken Stew, your ultimate solution for a healthy, family-friendly meal that’s bursting with flavor. It’s packed with tender chicken, vibrant vegetables, and a rich broth , perfect for chilly evenings. You can whip it up with just a handful of ingredients, letting your slow cooker do all the magic!
When I think of home, I think of the warmth that fills the kitchen as a stew simmers away. One chilly afternoon, I decided to experiment with my slow cooker , a trusty companion that’s always there when I need a comforting meal without fuss. As the scents of garlic and fresh herbs rolled through my home, I was reminded of my childhood, where every family gathering revolved around hearty bowls of stew. This recipe is not just a meal; it’s an invitation to gather around the table with your loved ones and share stories while savoring every bite.
Slow Cooker Chicken Stew
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option Available
Description
A comforting and hearty slow cooker chicken stew packed with tender chicken, vibrant vegetables, and a rich broth.
Ingredients
- 3 pounds bone-in chicken thighs (extra fat trimmed)
- Salt and pepper
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots (peeled and sliced)
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Instructions
- Season the chicken with 2 teaspoons of salt and 1 teaspoon of ground black pepper. Heat olive oil over medium-high heat and sear the chicken on both sides until golden brown. Transfer the chicken to the slow cooker.
- In the same skillet, add more olive oil and sauté the onions and carrots for about 5 minutes. Scrape up any flavorful brown bits stuck to the pan.
- Add the minced garlic, thyme, and rosemary to the skillet, sautéing until fragrant for another 1-2 minutes. Stir in the tomato paste and pour in ½ to ¾ cup of chicken broth to deglaze. Transfer everything into the slow cooker with the chicken.
- Add the potatoes and bay leaves to the slow cooker. Season with ½ teaspoon of salt and black pepper. Pour in 4 cups of chicken broth, cover, and set your slow cooker to high for 4 hours.
- 3.5 hours in, mix the flour with ⅓ cup of chicken broth to create a slurry. Add this slurry and the frozen peas to the pot, stirring to combine. Cook for the remaining 30 minutes to thicken.
- Remove the chicken from the slow cooker and shred it using a fork. Return the shredded chicken back to the pot and stir in the fresh chopped parsley. Adjust seasoning as needed.
- Serve warm with your favorite bread or biscuits. Enjoy!
Notes
For added flavor, consider a splash of white wine during sautéing. Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Why You’ll Love This Comforting Chicken Stew
This Slow Cooker Chicken Stew is incredibly easy to prepare and brings the ultimate comfort of cozy home-cooked meals straight to your table. With just about 15 minutes of prep time and a slow cooker to do the work for you, it’s perfect for busy families. You’ll end up with a flavorful stew that not only warms your soul but also nourishes your body with wholesome ingredients.
How to Make Slow Cooker Chicken Stew
Ingredients:
- 3 pounds bone-in chicken thighs (extra fat trimmed)
- Salt and pepper
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots (peeled and sliced)
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Directions:
Season the chicken with 2 teaspoons of salt and 1 teaspoon of ground black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken on both sides until golden brown. Transfer the chicken to the slow cooker. Tip: Let the chicken sear undisturbed for the best golden color.
In the same skillet (keeping it dirty enhances flavor), add more olive oil and sauté the onions and carrots for about 5 minutes. As the onions soften, use a wooden spoon to scrape up any flavorful brown bits stuck to the pan. Tip: If any bits are burning, splash in some broth to help deglaze.
Add the minced garlic, thyme, and rosemary to the skillet, sautéing until fragrant for another 1-2 minutes. Stir in the tomato paste and coat the veggies. Pour in about ½ to ¾ cup of chicken broth to deglaze and then transfer everything into the slow cooker with the chicken.
Add the potatoes and bay leaves to the slow cooker. Season with ½ teaspoon of salt and a few grinds of black pepper. Pour in 4 cups of chicken broth, cover, and set your slow cooker to high for 4 hours.
3.5 hours in, mix the flour with about ⅓ cup of room temperature chicken broth to create a slurry. Add this slurry and the frozen peas to the pot, stirring to combine. Cook for the remaining 30 minutes to thicken.
Remove the chicken from the slow cooker and shred it using a fork, discarding the bones. Return the shredded chicken back to the pot and stir in the fresh chopped parsley. Taste and adjust seasoning as needed.
Serve warm with your favorite bread or biscuits. Enjoy!
Serving Suggestions for Your Chicken Stew
This delicious stew is perfect on its own, but it truly shines when served alongside some crusty bread or flaky biscuits. The bread is excellent for soaking up every drop of the rich broth, making for a meal that everyone will love.
Storing Your Tasty Stew
If you have leftovers, you’re in luck! This stew keeps well in the fridge for up to 3 days in an airtight container. It can also be frozen for up to 3 months—simply thaw overnight in the fridge before reheating on the stove or in the microwave.
Tips for the Best Chicken Stew
To elevate this dish, consider adding a splash of white wine during the sautéing step, or toss in some green beans or mushrooms for added flavor and texture. Don’t shy away from experimenting with dried spices or herbs you love!
Variations to Try
Want to switch things up? You can substitute the chicken with boneless thighs or chicken breast if you prefer. You could also add other root vegetables like sweet potatoes or parsnips for a lovely twist on flavors.
FAQs
Can I make this stew ahead of time?
Absolutely! You can prepare it the night before and let it cook all day for a convenient dinner.
What can I do if my stew is too thick?
Simply add a splash of chicken broth or water to thin it out to your desired consistency.
Is this stew gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free thickener like cornstarch mixed with water.
Make this Slow Cooker Chicken Stew today, and let it fill your home with the cozy aromas and tastes that remind you of family gatherings. Happy cooking!