Description

This Slow Cooker Chicken Stew is a comforting, hearty meal perfect for busy days. With tender chicken, vibrant vegetables, and a savory broth, this stew is simple to prepare and allows your slow cooker to do all the work. It’s a wholesome dinner that’s customizable, freezes well, and is sure to become a family favorite.

Ingredients

Units Scale

For the Stew

2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
4 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
3 ribs celery, sliced
2 medium potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 (14.5 oz) can diced tomatoes, drained
2 tbsp tomato paste

Seasonings & Herbs

1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp paprika
Salt and black pepper to taste

To Finish

2 tbsp cornstarch (optional, for thickening)
2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Prepare the Ingredients: Begin by cutting the chicken into bite-sized chunks and dicing all the vegetables. This makes assembly easy and ensures even cooking in the slow cooker.
Add Ingredients to Slow Cooker: Place the chicken, carrots, celery, potatoes, onion, garlic, peas, diced tomatoes, and tomato paste in the slow cooker. Pour in the chicken broth to cover the ingredients.
Season: Sprinkle in thyme, rosemary, paprika, bay leaf, salt, and black pepper. Stir everything together until combined.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the chicken is cooked through.
Thicken the Stew (Optional): For a thicker broth, whisk the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew about 20 minutes before the end of the cooking time and let it cook uncovered to thicken.
Finish & Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm, ideally with crusty bread.

Notes

You can use either chicken thighs or breasts based on your preference for flavor and texture.
Add extra vegetables like green beans, sweet potatoes, or bell peppers for more variety.
The stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
If using frozen peas, add them in the last 30 minutes of cooking so they stay bright and tender.

Nutrition

Serving Size: 1 1/2 cups
Calories: 295
Sugar: 6g
Sodium: 490mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 31g
Cholesterol: 83mg