Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew is a comforting, hearty meal that’s incredibly easy to prepare. Packed with tender chicken, wholesome vegetables, and a flavorful broth, this dish is perfect for chilly days or busy weeknights. With a few simple steps, the slow cooker does all the work, leaving you with a delicious and satisfying dinner the whole family will love.

Ingredients

For the Stew:

• 1.5–2 lbs (700–900g) boneless, skinless chicken thighs or breasts
• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup frozen peas (added at the end)
• 4 cups chicken broth (low-sodium recommended)
• 1/2 cup heavy cream or half-and-half (optional, for a creamy version)
• 3 tablespoons all-purpose flour or cornstarch (for thickening, optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon paprika (optional, for extra flavor)
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• Crusty bread or biscuits for serving

Step-by-Step Directions

Step 1: Prepare the Ingredients

1. Peel and dice the potatoes, carrots, and celery into bite-sized pieces. Chop the onion and mince the garlic.
2. Season the chicken with salt, pepper, and a sprinkle of paprika (if using).

Step 2: Add Ingredients to the Slow Cooker

1. Place the potatoes, carrots, celery, and onion at the bottom of the slow cooker.
2. Lay the seasoned chicken on top of the vegetables.
3. Add the garlic, thyme, rosemary, and bay leaf. Pour in the chicken broth to cover the ingredients.

Step 3: Cook the Stew

1. Cover the slow cooker with the lid. Cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.

Step 4: Shred or Dice the Chicken

1. Remove the cooked chicken from the slow cooker and shred it with two forks or dice it into bite-sized pieces. Return the chicken to the pot.

Step 5: Thicken the Stew (Optional)

1. If you prefer a thicker stew, mix the flour or cornstarch with 1/4 cup cold water to make a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.
2. For a creamy version, stir in the heavy cream or half-and-half at the same time.

Step 6: Add Frozen Peas

1. Add the frozen peas during the last 10–15 minutes of cooking to preserve their bright color and texture.

Step 7: Serve and Garnish

1. Ladle the stew into bowls and garnish with fresh parsley.
2. Serve hot with crusty bread or biscuits on the side for dipping.

Serving and Storage Tips

Serving:

• Pair this stew with a fresh green salad or roasted vegetables for a balanced meal.
• For extra comfort, serve it over rice, mashed potatoes, or egg noodles.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This stew freezes well! Cool completely before storing in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals.

Helpful Notes

• Chicken Thighs vs. Breasts: Chicken thighs are more tender and flavorful, but chicken breasts work just as well.
• Vegetable Variations: Add mushrooms, parsnips, green beans, or squash for variety.
• Gluten-Free Option: Use cornstarch instead of flour for thickening.
• Herb Substitutions: Swap rosemary and thyme with Italian seasoning for a different flavor profile.
• Don’t Overcrowd: Ensure your slow cooker isn’t filled more than 2/3 full to allow even cooking.

Tips from Well-Known Chefs

1. Chef Ina Garten: Use homemade chicken broth for a richer, more flavorful base.
2. Chef Gordon Ramsay: Sear the chicken in a hot skillet before adding it to the slow cooker to enhance its flavor.
3. Chef Ree Drummond (The Pioneer Woman): Add a splash of white wine or apple cider for extra depth of flavor.
4. Chef Jamie Oliver: Toss the vegetables in olive oil and roast them first for a deeper, caramelized flavor in the stew.

Frequently Asked Questions

1. Can I use bone-in chicken?

Yes! Bone-in chicken adds more flavor. Remove the bones before serving.

2. Can I make this stew dairy-free?

Absolutely! Skip the cream or substitute it with coconut milk for a dairy-free version.

3. Can I cook this on the stovetop instead?

Yes, simmer the ingredients on low heat in a large pot for 1–2 hours, stirring occasionally.

4. What’s the best way to thicken the stew without flour?

Use mashed potatoes, pureed vegetables, or a cornstarch slurry as thickeners.

5. Can I add frozen vegetables?

Yes, add them during the last 30 minutes of cooking to avoid overcooking.

6. How do I make it spicier?

Add red pepper flakes, cayenne, or a diced jalapeño for a little heat.

7. Can I use beef broth instead of chicken broth?

You can, but it will slightly change the flavor. Chicken broth keeps it lighter and fresher.

8. Can I prepare this the night before?

Yes, assemble everything in the slow cooker insert the night before and refrigerate. Start cooking in the morning.

9. How do I prevent mushy vegetables?

Cut vegetables into larger chunks, especially potatoes and carrots, so they hold their texture.

10. Can I double the recipe?

Yes, but ensure your slow cooker is large enough to handle the volume without overflowing.