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Slow cooker chicken stew recipe. Hearty, homemade stew with chicken and vegetables.

ULTIMATE COMFORT CHICKEN STEW

Amelia
This slow cooker chicken stew recipe is the perfect set-it-and-forget-it meal for busy weeknights. Packed with tender chicken, perfectly cooked vegetables, and a rich, savory broth, it's comfort food at its finest. Customize with your favorite vegetables and herbs for a truly personalized dish.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Equipment

  • Slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing spoon
  • Ladle

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 6 cups chicken broth low sodium preferred
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped for garnish

Instructions
 

  • Cut the chicken into bite-sized pieces. Chop the carrots, celery, onion, and potatoes into uniform sizes. Mince the garlic.
  • Add the chopped carrots, celery, and onion to the bottom of your slow cooker.
  • Place the chicken pieces on top of the vegetables. Sprinkle the minced garlic evenly over the chicken.
  • Pour the chicken broth over the chicken and vegetables. Add the thyme, rosemary, salt, pepper, and bay leaf. Make sure the chicken and vegetables are mostly submerged in the broth.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
  • Add the cubed potatoes to the slow cooker during the last 2 hours of cooking on low, or the last 1 hour on high.
  • During the last 30 minutes of cooking, stir in the frozen peas.
  • If you prefer a thicker stew, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 15 minutes of cooking. Stir well and let it simmer until the stew thickens to your desired consistency.
  • Before serving, remove the bay leaf.
  • Ladle the chicken stew into bowls and garnish with fresh parsley, if desired. Serve hot.

Notes

For richer flavor, sear the chicken in a skillet before adding it to the slow cooker. To make a creamier stew, stir in 1/2 cup of heavy cream or sour cream during the last 15 minutes of cooking. Adjust seasoning to taste during the last hour of cooking. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.