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

Units Scale

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

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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