Slow Cooker Chicken Stew Recipe

Introduction
Slow Cooker Chicken Stew is the ultimate one-pot comfort food, combining tender chicken, hearty vegetables, and a rich, savory broth. Perfect for busy days, this recipe is a “set it and forget it” meal that fills your home with cozy, mouthwatering aromas as it cooks. It’s a wholesome, hearty dish that warms you up on a cold day and is ideal for family dinners or meal prep. With minimal prep and a slow cooker doing the heavy lifting, you’ll have a delicious meal waiting for you.

Ingredients

For the Stew:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 4 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
• 3 large carrots, peeled and sliced into 1-inch rounds
• 2 celery stalks, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1/4 cup all-purpose flour (or cornstarch for a gluten-free option)
• 1/4 cup heavy cream (optional, for added richness)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Optional Add-Ins:

• 1 cup frozen peas (add in the last 30 minutes of cooking)
• 1 cup sliced mushrooms

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Wash, peel, and chop all vegetables into bite-sized pieces.
2. Trim the chicken thighs or breasts and cut them into chunks. Pat dry with a paper towel.

Step 2: Layer the Ingredients in the Slow Cooker

1. Add the potatoes, carrots, celery, onion, and garlic to the bottom of the slow cooker.
2. Place the chicken pieces on top of the vegetables.

Step 3: Make the Broth Mixture

1. In a small bowl, whisk together the chicken broth, tomato paste, thyme, rosemary, paprika, salt, and pepper.
2. Pour the mixture evenly over the chicken and vegetables in the slow cooker.

Step 4: Cook the Stew

1. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
   • The chicken should be tender and the vegetables soft but not mushy.

Step 5: Thicken the Stew

1. In a small bowl, whisk the flour with 1/4 cup water to create a slurry.
2. Stir the slurry into the stew about 30 minutes before serving to thicken the broth.
   • If using heavy cream, add it at this stage for a creamier texture.
3. If adding frozen peas or mushrooms, stir them in now as well.

Step 6: Serve

1. Remove the bay leaf and ladle the stew into bowls.
2. Serve with warm crusty bread or over cooked rice for a more filling meal.

Serving and Storage Tips

Serving Tips

• Garnish the stew with fresh parsley or a sprinkle of grated Parmesan for extra flavor.
• Serve with warm dinner rolls, biscuits, or cornbread for dipping into the flavorful broth.

Storage Tips

• Refrigeration: Store leftover stew in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Note: Potatoes may slightly change texture after freezing, so mash them into the stew if needed.

Helpful Notes

• Chicken Options: Chicken thighs are preferred for their flavor and tenderness, but chicken breasts can be used for a leaner option.
• Vegetarian Option: Replace the chicken with white beans or chickpeas and use vegetable broth instead of chicken broth.
• Thicker Stew: For an extra thick consistency, mash a few of the cooked potatoes directly into the stew before serving.
• Low-Carb Version: Swap the potatoes for cauliflower florets or turnips.

Tips from Well-Known Chefs

• Ina Garten: For a richer flavor, sear the chicken pieces in a skillet with olive oil before adding them to the slow cooker.
• Jamie Oliver: Toss the vegetables in a bit of olive oil and roast them for 15 minutes before adding them to the slow cooker for a caramelized depth of flavor.
• Gordon Ramsay: Add a splash of dry white wine to the broth mixture for a sophisticated twist.

Frequently Asked Questions

1. Can I use bone-in chicken?
   Yes, bone-in thighs or drumsticks can be used for extra flavor. Remove the bones before serving for easier eating.
2. What can I substitute for heavy cream?
   Use half-and-half, coconut milk, or Greek yogurt for a creamy texture without heavy cream.
3. Can I cook this stew on the stovetop instead?
   Absolutely! Simmer the stew in a large pot over low heat for 1.5-2 hours, stirring occasionally.
4. Can I skip thickening the stew?
   Yes, the broth will still be delicious but thinner. You can also add mashed potatoes to naturally thicken it.
5. Is it okay to put raw chicken in the slow cooker?
   Yes, the slow cooking process fully cooks the chicken and ensures it becomes tender.
6. Can I make this stew dairy-free?
   Yes, simply omit the heavy cream or use a non-dairy alternative like almond milk or cashew cream.
7. What can I do if my stew is too thin?
   Add more of the flour slurry or let the stew cook uncovered for 15-20 minutes to reduce and thicken.
8. Can I add other herbs or spices?
   Feel free to customize with bay leaves, oregano, or a pinch of cayenne for extra flavor.
9. How do I prevent overcooking the vegetables?
   Cut the potatoes and carrots into larger chunks so they hold their shape during long cooking times.
10. What other side dishes pair well with this stew?
    A fresh green salad, roasted asparagus, or garlic butter green beans are excellent sides to balance the richness of the stew.