Description

This hearty Slow Cooker Chicken Stew is a comforting, family-friendly meal loaded with tender chicken, chunky vegetables, and savory herbs. Perfect for meal prepping or busy weeknights, it simmers slowly to develop deep flavors while keeping prep simple and fuss-free.

Ingredients

Units Scale

For the Stew

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

For Seasoning

1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 bay leaf

To Finish

2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Ingredients: Chop the chicken into bite-sized pieces. Slice the carrots, potatoes, celery, and dice the onion. Mince the garlic and measure out herbs and liquids to make the assembly easy.
Layer the Slow Cooker: Place the chicken pieces at the bottom of the slow cooker. Add carrots, potatoes, celery, onion, and garlic on top. Sprinkle in dried thyme, rosemary, salt, pepper, and tuck the bay leaf in.
Add Liquids: Pour in the chicken broth, diced tomatoes, and tomato paste. Stir gently to combine, ensuring the chicken and vegetables are mostly submerged.
Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are fork-tender.
Finish with Peas and Thickening (Optional): About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, and stir it into the stew. Let it cook for the remaining 30 minutes uncovered to thicken.
Serve: Remove the bay leaf. Ladle the stew into bowls, garnish with chopped fresh parsley, and enjoy warm with crusty bread if desired.

Notes

Chicken breasts can be used instead of thighs, but thighs stay juicier.
Add other vegetables like parsnips or mushrooms for extra flavor.
If you prefer a smoother texture, mash some potatoes directly in the stew before serving.
Stew keeps well in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 1/2 cups
Calories: 285
Sugar: 7g
Sodium: 560mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 24g
Cholesterol: 75mg