Best Slow Cooker Chicken Stew
This slow cooker chicken stew is a hearty and comforting meal perfect for busy weeknights. Tender chicken and vegetables simmer in a rich, savory broth, creating a flavorful and satisfying dish that the whole family will love. It's easy to prepare and can be customized to your liking.
Equipment
- Slow cooker
- Large Skillet (optional)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Ladle
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1 lb carrots, peeled and sliced
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1 cup frozen peas optional
Instructions
- Chop the chicken thighs into 1-inch pieces.
- Peel and cube the potatoes.
- Peel and slice the carrots.
- Chop the celery and onion.
- Mince the garlic.
- If searing the chicken, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Sear the chicken in batches until browned on all sides. Do not overcrowd the pan.
- Place the potatoes, carrots, celery, and onion in the bottom of the slow cooker.
- Add the browned chicken (or raw chicken, if skipping the searing step) on top of the vegetables.
- In a separate bowl, whisk together the chicken broth, tomato paste, dried thyme, dried rosemary, salt, and pepper.
- Pour the broth mixture over the chicken and vegetables.
- Add the bay leaf.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- The chicken should be tender and easily shredded with a fork, and the vegetables should be tender.
- Remove the bay leaf before serving.
- If you're using frozen peas, stir them in during the last 30 minutes of cooking.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and a dollop of sour cream or Greek yogurt, if desired.
Notes
For best results, use chicken thighs as they stay more tender during slow cooking. You can customize the vegetables to your liking; parsnips, turnips, green beans, or corn are great additions. To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking, or mash a cup of the cooked potatoes and stir back in, or toss the chicken and vegetables with 2 tablespoons of flour before adding the broth. Leftover stew can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Serve with crusty bread for dipping.