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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew: 7-Hr Cozy Meal

  • Author: Ennas Lopez
  • Total Time: 7 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A comforting, easy slow cooker chicken stew with tender chicken, root vegetables, herbs, and a savory broth, perfect for weeknight dinners or cozy meals. This recipe offers set-it-and-forget-it convenience with deep, slow-cooked flavor.

Ingredients

Scale
  • 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch cubes
  • 2 medium carrots, peeled and sliced 1/2-inch thick (about 1.5 cups)
  • 2 celery ribs, diced (about 1 cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1/2 cup (120 ml) dry white wine (optional; sub more broth)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, lightly crushed
  • 1 tsp paprika
  • 1 bay leaf
  • 1 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil (for searing, optional)
  • 2 tbsp unsalted butter (optional, for richness)
  • 2 tbsp all-purpose flour (for thickening)
  • 1–2 tbsp fresh parsley, chopped (garnish)
  • 1 tbsp lemon juice
  • Optional: 1/4 cup heavy cream
  • Optional thickener: 1 1/2 tbsp cornstarch + 1 1/2 tbsp cold water slurry

Instructions

  1. Sear chicken in a skillet with olive oil and butter until browned. Transfer to the slow cooker. Sauté onion, celery, and carrots in the same skillet, then add flour and 1 cup broth to make a slurry; pour into the slow cooker.
  2. Add potatoes, remaining chicken broth, tomato paste, white wine (if using), Worcestershire sauce, thyme, rosemary, paprika, bay leaf, salt, and pepper to the slow cooker. Stir to combine and nestle chicken pieces evenly.
  3. Cook on LOW for 7 hours or on HIGH for 4 hours, until chicken is fork-tender and potatoes are soft.
  4. In the last 15 minutes of cooking, add frozen peas. Thicken with the cornstarch slurry if desired, cooking for 10–15 minutes more. Remove the bay leaf, stir in lemon juice and heavy cream (if using), adjust seasoning, and garnish with parsley before serving.

Notes

  • Cut potatoes and chicken into evenly sized pieces (about 1 inch) for consistent cooking.
  • Searing the chicken and vegetables before adding to the slow cooker adds deeper flavor.
  • If using chicken breasts, cook on LOW and check for doneness earlier (around 3 hours) to prevent drying out.
  • Thicken the stew without flour using a cornstarch slurry or by mashing some cooked potatoes into the broth.
  • Do not start with frozen chicken in a slow cooker; thaw it safely in the refrigerator first.
  • Reheat leftovers to an internal temperature of 165°F (74°C).
  • Prep Time: 20 minutes
  • Cook Time: 7 hours on LOW or 4 hours on HIGH
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 350 Cal
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 12g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 32g
  • Cholesterol: 0mg

Keywords: Slow Cooker Chicken Stew, Crock Pot Chicken Stew, Easy Chicken Stew, Hearty Chicken Stew, Chicken and Vegetable Stew, How to Make Chicken Stew in Slow Cooker

Find it online: https://kalirecipes.com/slow-cooker-chicken-stew-recipe/

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