If you’re looking for a dish that delivers maximum comfort with minimal effort, my Slow Cooker Chicken Stew Recipe is going to be your next go-to meal! It’s cozy and savory, packed with tender chicken, chunky vegetables, and a luscious, herb-infused broth that fills your kitchen with the happiest aromas. There’s just something magical about tossing simple ingredients into your slow cooker and letting it do all the work—especially when the result is a hearty stew that tastes like it’s been simmering all day on grandma’s stove. Whether you’re a busy weekday cook or planning a leisurely Sunday supper, this dish will win you over, spoonful after spoonful.
Ingredients You’ll Need
What I love about this Slow Cooker Chicken Stew Recipe is just how humble and accessible the ingredients are. Each one plays its part—whether it’s the depth of flavor from herbs, the heartiness of potatoes, or the sweetness from carrots—to create a bowl of pure comfort.
- Boneless, skinless chicken thighs: These stay juicy and tender after hours of slow cooking, giving the stew rich, meaty flavor.
- Carrots: Bring sweetness and beautiful color, while adding a little bite even after slow cooking.
- Celery: Adds that classic aromatic base and a welcome springy texture.
- Potatoes (Yukon Gold or Red): Perfect for stew because they hold their shape and soak up all that delicious broth.
- Onion: Essential for depth and background flavor, offering a touch of sweetness as it cooks down.
- Garlic: An aromatic powerhouse that infuses the whole dish with savory warmth.
- Chicken broth: The stew’s backbone; use low sodium if you want more control over seasoning.
- Tomato paste: Adds a gentle tang and helps to thicken the broth just right.
- Dried thyme: Classic herbal notes that make every bite taste like autumn.
- Bay leaf: Slowly imparts subtle, earthy flavor as the stew simmers.
- Salt and black pepper: Simple seasonings, but absolutely essential for bringing out all the other flavors.
- Frozen peas: Stirred in at the end for a pop of color and gentle sweetness.
- Olive oil: For sautéing, which helps develop the flavors of the vegetables and chicken before slow cooking.
How to Make Slow Cooker Chicken Stew Recipe
Step 1: Sear the Chicken and Soften Vegetables
Start by heating a splash of olive oil in a large skillet over medium-high heat. Quickly sear the chicken thighs on both sides—just enough to give them a golden color and lock in flavor. Set aside, then add the carrots, celery, onions, and garlic to the same pan. Sauté until they begin to soften and the onions turn translucent. This little bit of extra effort up front pays off with deeper flavor in your Slow Cooker Chicken Stew Recipe!
Step 2: Layer Everything in the Slow Cooker
Transfer your seared chicken and sautéed veggies into your slow cooker. Add potatoes, pour in the chicken broth, and stir in tomato paste, dried thyme, bay leaf, and a pinch each of salt and pepper. Give everything a gentle stir to combine, but don’t worry about perfection—it’s all going to mingle together as it cooks!
Step 3: Set and Forget
Cover your slow cooker and set it to cook on low for 6 to 7 hours, or on high for about 3 to 4 hours. You’ll know it’s ready when the chicken is fall-apart tender and the potatoes are fork-soft. Your kitchen will smell amazing and inviting the whole time, making it so hard to wait!
Step 4: Add the Finishing Touches
About 20 minutes before serving, stir in frozen peas. As the stew finishes, the peas will cook through and bring a bright, fresh finish to the dish. Before serving, taste and adjust seasoning if needed, and discard the bay leaf. Shred or chop the chicken directly in the pot and give everything a good mix.
How to Serve Slow Cooker Chicken Stew Recipe
Garnishes
Sprinkle your bowl with a handful of chopped fresh parsley or a few thyme leaves for freshness and color. You could also add a twist of cracked black pepper, a swirl of cream for extra richness, or even a squeeze of fresh lemon juice to brighten everything up.
Side Dishes
This stew is begging to be paired with a fluffy loaf of warm crusty bread or buttery dinner rolls—perfect for dunking into that dreamy broth. For a lighter pairing, try a crisp green salad with a zingy vinaigrette to balance the richness of the stew.
Creative Ways to Present
Serve your Slow Cooker Chicken Stew Recipe in wide, shallow bowls with the veggies and chicken artfully arranged on top. For a rustic look, ladle it straight from the slow cooker into big ceramic mugs. Feeling extra cozy? Top each bowl with a homemade biscuit or puff pastry “topper” for a fun twist on chicken pot pie.
Make Ahead and Storage
Storing Leftovers
Allow the stew to cool to room temperature, then refrigerate in an airtight container for up to 4 days. The flavors only improve overnight, making your Slow Cooker Chicken Stew Recipe lunch the next day even more inviting.
Freezing
This stew freezes beautifully! Spoon it into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to 3 months. When those colder nights hit, just thaw and heat—you’ve got homemade comfort in minutes.
Reheating
Warm leftovers gently in a saucepan over medium heat, adding a splash of broth or water if the stew thickened up in the fridge. You can also microwave single portions, stirring halfway to ensure everything is hot and ready to enjoy again.
FAQs
Can I make this Slow Cooker Chicken Stew Recipe with chicken breasts instead of thighs?
Absolutely! While thighs remain juicier during slow cooking, boneless skinless chicken breasts can also be used—just be careful not to overcook, as they can dry out a little faster.
How can I make the stew thicker?
If you like a heartier texture, mash a few pieces of potato against the side of the slow cooker before serving, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
What other vegetables work well in this stew?
Feel free to make this Slow Cooker Chicken Stew Recipe your own! Parsnips, diced rutabaga, green beans, or even a handful of kale in the last hour all add beautiful flavor and nutrition.
Can I make this stew in advance for meal prep?
Yes! This stew’s flavor and texture actually gets better after sitting overnight, making it ideal for meal prep. Divide cooled stew into individual containers and refrigerate for nutritious grab-and-go lunches all week.
What size slow cooker should I use?
A standard 6-quart slow cooker works perfectly for this stew, providing plenty of room for all those veggies and chicken to cook evenly without overflowing.
Final Thoughts
If you’re craving warmth, nourishment, and a meal that makes everyone at the table smile, this Slow Cooker Chicken Stew Recipe is exactly what you need. I hope it finds a place in your regular dinner rotation and brings you and your family as much joy as it’s brought to mine—so grab your slow cooker and let the magic begin!
Print
Slow Cooker Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Slow Cooker Chicken Stew is the ultimate comfort food, featuring tender chicken, wholesome vegetables, and a savory broth. It’s the perfect set-it-and-forget-it meal that simmers all day, delivering deep flavors and a satisfying, nutritious dinner for any night of the week.
Ingredients
For the Stew
- 2 lbs boneless, skinless chicken thighs, cut into large chunks
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
For Thickening
- 2 tbsp cornstarch
- 2 tbsp cold water
Optional Garnish
- Fresh parsley, chopped
Instructions
- Prepare Ingredients: Cut chicken thighs into large chunks and chop all the vegetables: carrots, potatoes, celery, and onion. Mince the garlic for even distribution of flavor.
- Layer in Slow Cooker: Add the chicken chunks to the bottom of the slow cooker. Layer on carrots, potatoes, celery, onion, and garlic. Add the drained diced tomatoes and frozen peas.
- Add Liquid and Seasoning: Pour in the chicken broth, tomato paste, salt, pepper, thyme, rosemary, and paprika. Stir gently to combine all ingredients and evenly distribute spices.
- Cook: Cover the slow cooker with the lid. Set it to cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is very tender and vegetables are cooked through.
- Thicken the Stew: About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl. Stir the slurry into the stew, making sure it’s well-blended. Allow to cook uncovered for the final 30 minutes to thicken.
- Finish and Serve: Taste and adjust seasoning if necessary. Ladle stew into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread or a green salad.
Notes
- You can substitute chicken breasts for thighs, but the stew may be a bit less flavorful and rich.
- Add other hearty vegetables like parsnips or sweet potatoes for variation.
- Leftovers store well in the refrigerator for 3-4 days and freeze beautifully.
- For a creamier stew, stir in a splash of heavy cream or coconut milk at the end of cooking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 810mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
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