Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew is the ultimate comforting, hearty dish that’s perfect for busy weeknights or lazy weekends. Packed with tender chicken, wholesome vegetables, and a flavorful broth, this one-pot meal is both nutritious and satisfying. Best of all, the slow cooker does most of the work for you, filling your kitchen with irresistible aromas as it cooks.

Ingredients

For the Stew (Serves 6-8)

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 4 medium potatoes, peeled and diced (Yukon Gold or russet work best)
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup frozen peas (add at the end)
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• Salt and pepper, to taste

For Thickening (Optional)

• 2 tablespoons cornstarch or flour
• 3 tablespoons water

Garnishes

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

Instructions

Step 1: Prep the Ingredients

• Chop the vegetables into bite-sized pieces and cut the chicken into chunks.

Step 2: Sear the Chicken (Optional)

• Heat olive oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper and sear for 2-3 minutes on each side until lightly browned. This step adds extra flavor but can be skipped for convenience.

Step 3: Assemble in the Slow Cooker

• Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
• Place the chicken on top of the vegetables.
• Stir together the chicken broth, diced tomatoes, tomato paste, thyme, rosemary, smoked paprika, and a pinch of salt and pepper. Pour the mixture over the chicken and vegetables.
• Add the bay leaf.

Step 4: Cook the Stew

• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.

Step 5: Thicken the Stew (Optional)

• For a thicker stew, mix the cornstarch or flour with water to create a slurry. Stir it into the stew 30 minutes before serving and let it cook uncovered.

Step 6: Add Final Ingredients

• Stir in the frozen peas during the last 15 minutes of cooking.
• Taste and adjust seasoning with salt and pepper as needed.

Step 7: Serve and Garnish

• Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or biscuits for dipping.

Serving and Storage Tips

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a complete meal.
• Serve over rice or mashed potatoes for extra heartiness.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual portions until warmed through.

Helpful Notes

1. Chicken Choices: Thighs are juicier and more forgiving in the slow cooker, but breasts work well if cooked on low heat to prevent drying out.
2. Veggie Variations: Add parsnips, turnips, or sweet potatoes for more variety.
3. Spice It Up: Add a pinch of red chili flakes or cayenne for a bit of heat.
4. Gluten-Free Option: Use cornstarch or arrowroot powder instead of flour for thickening.
5. Make It Creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamy twist.

Tips from Well-Known Chefs

• Ina Garten: “For the best flavor, always use fresh herbs if you have them. Stir them in at the end for a bright finish.”
• Gordon Ramsay: “Layer the flavors—don’t skip searing the chicken. It adds a depth of flavor to the final dish.”
• Nigella Lawson: “A touch of Dijon mustard stirred in at the end can give the stew a lovely tangy kick.”

Frequently Asked Questions

1. Can I use bone-in chicken?

Yes! Bone-in chicken adds extra flavor. Just remove the bones before serving if desired.

2. Can I make this stew vegetarian?

Absolutely! Substitute the chicken with canned chickpeas or white beans and use vegetable broth.

3. What if my stew is too watery?

Thicken it with a cornstarch slurry or simmer uncovered for 15-20 minutes to reduce the liquid.

4. Do I have to sauté the chicken first?

No, but searing adds extra flavor to the stew. If you’re short on time, skip this step and add the chicken raw.

5. Can I add wine for flavor?

Yes, deglaze the pan with 1/2 cup white wine after searing the chicken, then pour it into the slow cooker.

6. What can I substitute for potatoes?

Use cauliflower florets or sweet potatoes for a lower-carb option.

7. Can I cook this on the stovetop?

Yes! Sauté the ingredients in a large pot, then simmer covered for 45-60 minutes until everything is tender.

8. How do I make this spicier?

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

9. Is this stew freezer-friendly?

Absolutely! Freeze without the peas and add them after reheating for best texture.

10. Can I double this recipe?

Yes, just ensure your slow cooker is large enough to handle the increased volume.