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Slow Cooker Chicken Stew Recipe: Close-up of hearty stew with chicken and vegetables.

ULTIMATE COMFORT CHICKEN STEW

Amelia
This Slow Cooker Chicken Stew recipe is a hearty and comforting classic perfect for chilly days. Packed with tender chicken, healthy vegetables, and a rich broth, it's an easy and satisfying meal that's made effortlessly in a slow cooker, allowing flavors to meld beautifully for ultimate comfort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Small bowl (optional, for cornstarch slurry)
  • Whisk (optional, for cornstarch slurry)
  • Ladle
  • Serving bowls

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 cups carrots, peeled and chopped
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 2 cups potatoes, peeled and cubed Yukon Gold or Russet
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 6 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried parsley
  • Salt to taste
  • Pepper to taste
  • 1 bay leaf
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional

Instructions
 

  • Chop carrots, celery, onion, and potatoes into bite-sized pieces.
  • Place the chopped vegetables, chicken, minced garlic, tomato paste, thyme, rosemary, parsley, salt, pepper, and bay leaf into your slow cooker.
  • Pour the chicken broth over the ingredients, ensuring that the chicken and vegetables are mostly submerged.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Cooking on low yields the most tender chicken.
  • Check the chicken to ensure it's cooked through. It should be easily shredded with a fork.
  • Stir in the frozen peas and corn during the last 30 minutes of cooking.
  • If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl. Stir the mixture into the stew during the last 15 minutes of cooking. Let it simmer to thicken.
  • Before serving, be sure to remove the bay leaf. Serve hot and enjoy!

Notes

For richer flavor, brown the chicken in a skillet before adding to the slow cooker. Adjust seasoning to taste after cooking. To make it creamy, stir in a dollop of sour cream or Greek yogurt before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Ensure the stew has cooled completely before freezing.