Slow cooker chicken stew has become my go-to comfort meal, especially on chilly evenings. I remember the first time I made it, the aroma of savory herbs and tender chicken filling my kitchen was pure magic. It’s like a warm hug in a bowl! This crock pot chicken stew recipe is so forgiving, and the ingredients practically cook themselves. If you’re looking for an incredibly easy slow cooker chicken stew that delivers maximum flavor with minimal effort, you’ve found it. Let’s get cooking!

Why You’ll Love This Slow Cooker Chicken Stew

This recipe is a weeknight winner for so many reasons! Here’s why it’s become a staple in my kitchen:

Incredible Flavor: The slow cooking process melds all the ingredients together, creating a deeply savory and comforting taste that’s hard to beat.
Minimal Prep: With just about 20 minutes of hands-on time, you can get this hearty chicken stew ready to cook without all the fuss.
Nutrient-Packed: Loaded with tender chicken and wholesome vegetables, it’s a satisfying and nourishing meal.
Budget-Friendly: Using affordable ingredients like chicken thighs and root vegetables makes this a great option for feeding the family without breaking the bank.
Family Favorite: Even picky eaters love this chicken and vegetable stew; it’s warm, hearty, and just plain delicious.
Set It and Forget It: Your slow cooker does all the heavy lifting, meaning less time in the kitchen and more time for you.
Versatile: Perfect for a cozy night in or a hearty lunch option.

Ingredients for Slow Cooker Chicken Stew

Gathering your ingredients is the first step in creating this delicious chicken stew recipe slow cooker. I find having everything prepped makes the process so much smoother. Here’s what you’ll need:

1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces – Thighs stay wonderfully tender in the slow cooker.
1 lb (450 g) Yukon Gold potatoes, cut into 1-inch cubes – These potatoes break down slightly, helping to thicken the stew.
2 medium carrots, peeled and sliced 1/2-inch thick (about 1.5 cups) – For a touch of sweetness and color.
2 celery ribs, diced (about 1 cup) – Adds a subtle savory note and texture.
1 medium yellow onion, diced (about 1 cup) – The base for so much flavor.
3 cloves garlic, minced – Because garlic makes everything better!
1 cup frozen peas – Added at the end for a pop of freshness and color.
4 cups (960 ml) low-sodium chicken broth – The liquid base for our hearty stew.
2 tbsp tomato paste – This adds depth and a rich tomato undertone.
1/2 cup (120 ml) dry white wine (optional; sub more broth) – Adds a nice complexity if you have it on hand.
1 tbsp Worcestershire sauce – For that umami punch.
1 tsp dried thyme – A classic herb that pairs perfectly with chicken.
1 tsp dried rosemary, lightly crushed – Adds a fragrant, earthy aroma.
1 tsp paprika – For a hint of color and mild flavor.
1 bay leaf – Remove before serving, but it adds subtle flavor during cooking.
1 1/2 tsp kosher salt, plus more to taste – Essential for bringing out all the flavors.
1/2 tsp freshly ground black pepper – For a little warmth.
2 tbsp olive oil (for searing, optional) – If you choose to sear your chicken and veggies.
2 tbsp unsalted butter (optional, for richness) – Adds a lovely richness to the broth.
2 tbsp all-purpose flour (for thickening) – Used to create a slurry for a thicker stew.
1–2 tbsp fresh parsley, chopped (garnish) – For a final touch of freshness.
1 tbsp lemon juice – Brightens up all the flavors at the end.
Optional: 1/4 cup heavy cream – For an extra creamy, decadent stew.
Optional thickener: 1 1/2 tbsp cornstarch + 1 1/2 tbsp cold water slurry – An alternative if you skip the flour step.

How to Make Slow Cooker Chicken Stew

Making this hearty chicken stew in the slow cooker is incredibly straightforward. I love how the flavors meld together beautifully without much fuss. Follow these simple steps for a delicious meal!

Step 1: If you’re searing, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Pat the 1.5 lb boneless, skinless chicken thighs dry and season them with 1 tsp kosher salt and 1/2 tsp black pepper. Brown the chicken pieces on all sides, working in batches if needed. Transfer the browned chicken to your slow cooker.
Step 2: In the same skillet, add the 1 cup diced yellow onion, 2 sliced carrots, and 2 diced celery ribs. Sauté for about 5-7 minutes until they start to soften. Stir in the 2 tbsp all-purpose flour and cook for another minute until it forms a paste with the vegetables. Gradually whisk in 1 cup of the chicken broth and the 2 tbsp tomato paste, scraping up any browned bits from the bottom of the skillet. This mixture will help thicken our stew.
Step 3: Pour the sautéed vegetable mixture into the slow cooker with the chicken. Add the 1 lb cubed Yukon Gold potatoes, the remaining 3 cups chicken broth, 1/2 cup dry white wine (if using), 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp paprika, 1 bay leaf, the remaining 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir everything gently to combine, ensuring the chicken is mostly submerged.
Step 4: Cover the slow cooker and cook on LOW for 7 hours or on HIGH for 4 hours. The chicken should be incredibly tender and fall apart easily, and the potatoes should be soft when pierced with a fork. This is a crucial part of how to make chicken stew in a slow cooker – letting the low and slow heat do its magic.

Step 5: About 15 minutes before serving, stir in the 1 cup frozen peas. If you prefer a thicker stew, prepare a slurry by whisking together 1 1/2 tbsp cornstarch with 1 1/2 tbsp cold water. Stir this slurry into the stew and let it cook for another 10-15 minutes, uncovered if possible, until thickened to your liking. These slow cooker chicken stew instructions ensure a perfect consistency.
Step 6: Remove and discard the bay leaf. Stir in 1 tbsp lemon juice to brighten the flavors, and if you want an extra rich stew, stir in 1/4 cup heavy cream. Taste and adjust seasoning with more salt and pepper if needed. Garnish generously with fresh parsley before serving this amazing chicken stew recipe slow cooker.

Pro Tips for the Best Slow Cooker Chicken Stew

I’ve learned a few tricks over the years to make this slow cooker chicken stew absolutely perfect every time. These little tips really elevate the flavor and texture!

Searing is key: Don’t skip browning the chicken and vegetables. This step adds a depth of flavor and color that you just can’t get otherwise. It makes a world of difference in the final taste.
Even cuts matter: Make sure your chicken pieces and vegetables are roughly the same size. This ensures everything cooks evenly and you don’t end up with mushy potatoes or tough chicken.
Low and slow is best: While HIGH heat is an option, cooking on LOW for 7 hours allows the ingredients to really meld together, creating a richer, more tender result.
Taste and adjust: Always taste your stew before serving. Sometimes, you might need a little more salt, pepper, or even a splash of lemon juice to really make the flavors pop.

What’s the secret to perfect slow cooker chicken stew?

The real secret is building flavor layers. Searing the chicken and aromatics first, then deglazing the pan with broth and tomato paste, creates a deeply savory slow cooker chicken stew base that’s simply irresistible.

Can I make chicken stew in a slow cooker ahead of time?

Yes! You can prep all the ingredients (chop veggies, cut chicken) the night before and store them in the refrigerator. Then, just dump everything into the slow cooker in the morning for a truly easy slow cooker chicken stew. For more make-ahead meal ideas, check out these quick dinner recipes.

How do I avoid common mistakes with slow cooker chicken stew?

Avoid overcooking the chicken, especially if using breasts, as it can become dry. Also, don’t add starchy vegetables like potatoes too early in the cooking process if you want them to hold their shape. For more tips on slow cooking, you can explore resources on slow cooker techniques.

Best Ways to Serve Slow Cooker Chicken Stew

This hearty slow cooker chicken stew is incredibly versatile and pairs wonderfully with so many things. It’s the ultimate comfort food chicken stew slow cooker meal that feels special even on a weeknight. My favorite way to serve it is with some crusty bread for dipping into that delicious, savory broth. You could also spoon it over fluffy mashed potatoes or even a bed of fluffy rice. For a lighter option, a simple side salad with a bright vinaigrette cuts through the richness beautifully. This simple side salad is a great pairing.

Nutrition Facts for Slow Cooker Chicken Stew

Here’s a breakdown of the estimated nutritional information per serving for this delicious slow cooker chicken stew:

Calories: 350 Cal
Fat: 12g
Saturated Fat: 0g
Protein: 32g
Carbohydrates: 22g
Fiber: 0g
Sugar: 0g
Sodium: 0mg

Nutritional values are estimates and may vary based on specific ingredients used in your slow cooker chicken stew.

How to Store and Reheat Slow Cooker Chicken Stew

This easy slow cooker chicken stew is fantastic for leftovers, making meal prep a breeze! Once your delicious stew has finished cooking and you’ve enjoyed your meal, let it cool down at room temperature for about an hour. It’s important to cool it properly before storing to prevent bacterial growth. Once cooled, transfer the stew into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. I love packing it into individual portions for easy lunches throughout the week!

If you want to store it for longer, this slow cooker chicken stew freezes beautifully. Pack it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be stored in the freezer for up to 3 months. To reheat, the best method is to thaw it overnight in the refrigerator and then gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For more meal prep tips, consider these meal prep ideas.

Frequently Asked Questions About Slow Cooker Chicken Stew

Can I use chicken breasts instead of thighs in this slow cooker chicken stew?

You absolutely can! If you opt for chicken breasts, I recommend cooking on the LOW setting for about 3-4 hours, or until the chicken is cooked through. Chicken breasts can dry out more easily than thighs in the slow cooker, so checking them a bit earlier is key to a tender result.

How can I make this a vegetable slow cooker chicken stew?

To boost the veggies, simply add more of your favorites! I love adding a cup of chopped parsnips, a handful of green beans, or even some diced sweet potato along with the other root vegetables. Just ensure they are cut to a similar size as the potatoes and carrots for even cooking.

What if my slow cooker chicken stew isn’t thick enough?

That’s a common fix! If your stew seems a bit too brothy after the initial cooking, you can easily thicken it. My preferred method is using a cornstarch slurry: whisk together 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of cold water until smooth. Stir this into the slow cooker during the last 15-30 minutes of cooking. It thickens beautifully without altering the flavor.

Can I add other herbs or spices to this slow cooker chicken stew?

Definitely! This recipe is very forgiving and adaptable. Feel free to add a pinch of sage along with the thyme and rosemary, or a dash of smoked paprika for a deeper, smokier flavor. A bay leaf is traditional, but you could also add a sprig of fresh rosemary for an even more robust aroma.

Variations of Slow Cooker Chicken Stew You Can Try

This base recipe is fantastic, but it’s also incredibly adaptable! I love experimenting with different flavors and dietary needs. Here are a few ways you can switch things up for your next batch of slow cooker chicken stew:

Creamy Slow Cooker Chicken Stew: For an extra decadent and creamy slow cooker chicken stew, stir in 1/4 cup of heavy cream or a dollop of sour cream right at the end of cooking. You can also thicken it with a flour or cornstarch slurry for a richer consistency.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño (seeds removed for less heat) along with the other vegetables to give your stew a pleasant warmth.
Gluten-Free Version: Simply omit the flour and use the cornstarch slurry or mash some potatoes to thicken the stew. Ensure your Worcestershire sauce is also gluten-free.
Heartier Vegetable Load: Feel free to add other root vegetables like parsnips, rutabaga, or sweet potatoes. Just make sure they are cut to a similar size as the potatoes for even cooking.

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