Slow Cooker Chicken Stew
This Slow Cooker Chicken Stew is the ultimate dump-and-done comfort recipe. Toss in your ingredients, set it, forget it, and come home to a warm, hearty, and flavorful bowl of stew. Perfect for busy weeknights!
Equipment
- Slow cooker
- Cutting board
- Knife
- Mixing bowl for slurry if thickening
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cubed if using breasts
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the carrots, potatoes, celery, and onion in the bottom of a slow cooker.
- Add the chicken on top of the vegetables.
- Sprinkle the minced garlic, thyme, rosemary, paprika, salt, and pepper over the chicken and vegetables.
- Pour the chicken broth over the ingredients, ensuring they are mostly submerged.
- Add the bay leaves.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until chicken is cooked through and tender.
- If using chicken thighs, shred the chicken with two forks.
- Whisk cornstarch and water to form a slurry. Stir into stew in last 30 minutes of cooking if thickening is desired.
- Remove bay leaves. Ladle into bowls and garnish with fresh parsley.
Notes
You can customize with other vegetables like peas, corn, or mushrooms. Add beans for extra protein or a splash of cream for richness. For a thicker consistency, use a cornstarch slurry or roux. Make ahead by prepping the night before and refrigerating the insert until morning. Freezes well for future meals.