Slow Cooker Chicken Stew Recipe
Hearty & Comforting Stews.
A hearty and comforting slow cooker chicken stew that's simple to make and packed with flavor.
I remember one particularly gray and drizzly afternoon. The kids were coming home from school, and I just wanted to wrap them in warmth. I had this stew simmering away. When they opened the door, their faces just lit up. That's the feeling this recipe gives me. It’s not fancy, but it’s real. It’s the taste of home, slow-cooked and full of love. It’s the kind of meal that makes a regular Tuesday feel special.
Why This Recipe is a Keeper
- •It's incredibly easy. Just a little prep and the slow cooker does all the work.
- •The house smells amazing all day long.
- •It’s pure comfort food, perfect for chilly evenings.
- •The chicken becomes unbelievably tender.
- •It’s a complete meal in one pot, which means less cleanup. Yes!
- •It’s hearty and satisfying for the whole family.
Wow, I made this last night and it was a total game-changer. My entire family, including my two fussy eaters, asked for seconds. The chicken was so tender it just fell apart. This is officially going into our regular meal rotation. Thank you!
Essential Ingredient Guide
- Chicken Thighs: Honestly, thighs are the way to go here. They stay so juicy and tender during the long cooking time and add so much flavor. You can use breasts, but they might get a little dry.
- Yukon Gold Potatoes: I love using Yukon Golds because they have a lovely buttery texture and hold their shape beautifully. No mushy potatoes in this stew.
- Fresh Herbs (or Dried): A little thyme and rosemary give this stew its classic, cozy flavor. If you have fresh herbs, feel free to use them! Just add them towards the end of cooking.
Complete Cooking Process
- The first step, browning the chicken, is one I really recommend. It only takes a few extra minutes but builds such a deep, rich flavor base for the whole stew.
- After the chicken is seared, you'll soften your onions, carrots, and celery in the same pan. This is called a mirepoix, and it’s the heart of so many wonderful dishes.
- Once everything is in the slow cooker, the magic happens. Just put the lid on and walk away. Let it do its thing for hours, melding all those beautiful flavors together.
- Stirring in the peas at the end adds a pop of color and freshness. A little sprinkle of parsley before serving makes it feel complete.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
You absolutely can. Just be mindful that they can dry out more easily. I'd suggest adding them whole and then shredding them near the end of the cooking time.
→Can I make this stew ahead of time?
Yes, it’s a perfect make-ahead meal! The flavors actually get even better the next day. Just store it in the fridge and reheat gently on the stovetop.
→How can I make this gluten-free?
It's very simple! Just substitute the all-purpose flour with a gluten-free all-purpose blend or use a cornstarch slurry at the end to thicken the stew.
→Can I freeze this chicken stew?
Yes, it freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating.
Slow Cooker Chicken Stew Recipe
Easy slow cooker chicken stew recipe. A hearty and comforting meal perfect for any night. Simple ingredients, big flavor.
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes
Recipe Details
Ingredients
For the Stew
- 012 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 022 tablespoons olive oil
- 031 large yellow onion, chopped
- 043 carrots, peeled and sliced into thick rounds
- 053 celery stalks, chopped
- 061.5 lbs Yukon Gold potatoes, cubed
- 074 cloves garlic, minced
- 081 teaspoon dried thyme
- 091 teaspoon dried rosemary
- 102 bay leaves
- 111/4 cup all-purpose flour (or gluten-free alternative)
- 124 cups low-sodium chicken broth
- 131 cup frozen peas
- 14Salt and freshly ground black pepper to taste
For Garnish (Optional)
- 01Fresh parsley, chopped
Instructions
Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches, about 2-3 minutes per side. Transfer to the slow cooker.
In the same skillet, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for one minute to remove the raw flour taste.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Pour the vegetable and broth mixture over the chicken in the slow cooker. Add the cubed potatoes, thyme, rosemary, and bay leaves. Stir gently to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are soft.
Remove the bay leaves. Stir in the frozen peas during the last 15 minutes of cooking.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes & Tips
- 1Feel free to add other vegetables like mushrooms or green beans.
- 2If you don't have time to brown the chicken and sauté the vegetables, you can add everything directly to the slow cooker. It will still be delicious, just with a slightly lighter flavor.
Tools You'll Need
- •Try not to peek! Lifting the slow cooker lid releases heat and can increase the cooking time.
- •Cut your vegetables into roughly the same size so they cook evenly.
- •Browning the chicken first isn't required, but it adds a wonderful depth of flavor.
- •If your stew isn't as thick as you'd like, make a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water and stir it in during the last 30 minutes of cooking.