Go Back
A comforting bowl of slow cooker chicken stew, featuring tender chicken and hearty vegetables, is shown in a close-up shot that highlights the rich broth and flavorful ingredients, enticing readers to try this best chicken stew recipe.

ULTIMATE SLOW COOKER STEW

Avatar photoAmelia Chen-Morrison
This slow cooker chicken stew recipe is a game-changer, offering incredible flavor and a hearty meal with minimal effort. Packed with tender chicken, wholesome vegetables, and aromatic herbs, it's the perfect comfort food for a chilly evening or a satisfying family dinner. Customize it with your favorite vegetables and spices for a personalized twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Slow cooker (6-quart or larger)
  • Large bowl
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Small bowl (for cornstarch slurry, optional)
  • Whisk (for cornstarch slurry, optional)
  • Ladle

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups carrots, peeled and chopped
  • 1 cup celery, chopped
  • 1 medium yellow onion, chopped
  • 2 pounds Yukon Gold potatoes, peeled and cubed about 1-inch cubes
  • 1 cup frozen peas
  • 4 cups chicken broth low sodium
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch optional
  • 2 tablespoons cold water optional
  • Fresh parsley, for garnish optional

Instructions
 

  • In a large bowl, toss the chicken pieces with salt and pepper.
  • Place the carrots, celery, and onion in the bottom of your slow cooker.
  • Add the seasoned chicken on top of the vegetables.
  • Scatter the potatoes and minced garlic over the chicken.
  • Pour the chicken broth over everything.
  • Add the dried thyme, dried rosemary, and bay leaf.
  • Season with additional salt and pepper to taste.
  • 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.
  • Remove the bay leaf.
  • Stir in the frozen peas during the last 15 minutes of cooking.
  • If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl until smooth.
  • Stir the cornstarch slurry into the slow cooker during the last 15 minutes of cooking.
  • Ladle the stew into bowls and serve hot. Garnish with fresh parsley if desired.

Notes

For richer flavor, sear the chicken in a skillet before adding it to the slow cooker. Use fresh herbs for a brighter taste, adding them during the last 30 minutes of cooking. Adjust the broth to your desired consistency. A squeeze of lemon juice or vinegar at the end can brighten the flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Serve with crusty bread, biscuits, mashed potatoes, or rice.