slow cooker chicken stew recipe

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The Best slow cooker chicken stew recipe

I make this slow cooker chicken stew more than almost anything else in my kitchen. Prep takes about 15 minutes, then the slow cooker handles the rest while I get on with work, laundry, and school pickup. Chicken thighs come out tender enough to pull apart with a spoon, the carrots and potatoes hold their shape, and the broth thickens into something worth soaking up with a piece of bread. It is the kind of meal I can start on a busy morning and not think about again until dinner.

My family eats this without complaints, which is not something I can say about most dinners. My kids like that the vegetables are soft and the chicken is easy to chew, and my husband goes back for a second bowl every time. Nobody picks anything out and nobody asks for something different, and that alone makes it a regular in our rotation.

This works just as well for a normal Tuesday as it does for company. I have made it for a casual weekend dinner with friends and for nights when we are eating late after practice, and it holds up either way. Chicken brings the protein, the vegetables round it out, and the whole thing is a warm, filling bowl of real food rather than something from a box. I keep the ingredients simple on purpose so it stays affordable and easy to shop for.

Slow Cooker Chicken Stew

4.7 from 1421 votes

Tender chicken thighs, carrots, and potatoes simmer all day in a savory herb broth until everything falls apart at the touch of a fork. A quick cornstarch slurry at the end turns the cooking liquid into a glossy, spoon-coating gravy.

Prep Time20 mins
Cook Time6 hrs 30 mins
Resting Time0 mins
Total Time6 hrs 50 mins
Servings: 6Cuisine: InternationalCalories: 395 kcal

🥘Ingredients

For the Stew

2 lb boneless, skinless chicken thighs
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 medium yellow onion, diced
3 medium carrots, peeled and cut into 1/2-inch rounds
3 medium Yukon Gold potatoes, cut into 1-inch chunks
2 celery stalks, sliced 1/2-inch thick
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1/2 tsp smoked paprika
1 tbsp Worcestershire sauce
2 bay leaves

For the Slurry

3 tbsp cornstarch
3 tbsp cold water

For Finishing

1 cup frozen peas
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels, then cut them into rough 1 1/2-inch chunks. Season all over with the kosher salt and black pepper.
2Scatter the onion, carrots, potatoes, and celery across the bottom of the slow cooker insert. This layer protects the chicken from scorching and lets the vegetables cook evenly.
3Set the seasoned chicken on top of the vegetables. Add the garlic, diced tomatoes, chicken broth, thyme, rosemary, smoked paprika, Worcestershire sauce, and bay leaves. Do not stir yet.
4Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the chicken shreds easily with a fork and the carrots slide off the tip of a knife.
5Fish out the bay leaves and discard them. Lift the chicken pieces into a shallow bowl, shred with two forks, and return the meat to the pot.
6Whisk the cornstarch and cold water in the small bowl until completely smooth with no dry lumps. Stir the slurry into the stew, cover, and cook on high for 20 to 30 minutes, until the broth thickens enough to coat the back of a spoon.
7Stir in the frozen peas, cover, and let stand for 5 minutes so they heat through without turning mushy.
8Taste and adjust with more salt and pepper as needed. Ladle into bowls, scatter the parsley over the top, and serve hot with crusty bread or biscuits.

🔧Equipment

6-quart slow cooker
Chef’s knife and cutting board
Measuring cups and spoons
Small mixing bowl
Wooden spoon
Two forks
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 395 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 33g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 32g

📝Notes

Tips: Brown the chicken in a skillet for 4 to 5 minutes per side before adding it to the slow cooker if you want a deeper, roastier flavor in the finished broth. Keep the potato chunks at 1 inch or larger so they hold their shape over a long cook time. If the stew looks thin after the slurry step, whisk another tablespoon of cornstarch with an equal amount of cold water and cook on high for 10 more minutes. Leftovers keep in the refrigerator for up to four days and thicken further overnight, so loosen with a splash of broth when reheating. Nutrition values are not listed here because they shift with the brand of broth you use and how much salt you add at the end; run the final ingredient list through a nutrition calculator if you need exact numbers.

Watch Video Of How Slow Cooker Chicken Stew Works

This slow cooker chicken stew is my go-to when I need something warm and filling without spending all day in the kitchen. It feeds a crowd, holds up well on a buffet table, and everyone from the kids to my picky uncle cleans their bowl. Whether it is a Sunday dinner or a holiday get-together, I know it will work every single time.

❓ Frequently Asked Questions About Slow Cooker Chicken Stew

1. Can I put frozen chicken breasts straight into the slow cooker?

It is safer to thaw the chicken first. Frozen chicken takes much longer to reach a safe internal temperature, and the outer edges can overcook while the center is still cold. Thaw the chicken in the refrigerator overnight, pat it dry, and then add it to the pot. If you are short on time, run sealed breasts under cool water for 20 to 30 minutes until they are flexible.

2. How do I thicken the stew if it comes out too thin?

Slow cookers trap steam, so stews often finish looser than expected. Lift the lid and stir in a slurry of one tablespoon cornstarch whisked into two tablespoons cold water, then cook on High for 10 to 15 minutes until it thickens. For a richer body, mash a few of the potatoes against the side of the pot, or stir in a tablespoon of butter at the end. Leaving the lid off for the last 20 minutes also helps some liquid evaporate.

3. Should I cook this stew on Low or High?

Low is the better choice here. Four to five hours on High works, but six to seven hours on Low gives the chicken time to stay tender while the potatoes and carrots soften evenly. Either setting is fine as long as the chicken reaches 165°F in the thickest part. Avoid lifting the lid repeatedly, since each peek releases heat and adds cooking time.

4. Can I add potatoes, rice, or noodles?

Russet or Yukon Gold potatoes hold up well when cut into one-inch chunks and added at the start. Pasta and rice do not, because they absorb too much liquid and turn mushy over a long cook. If you want noodles, boil them separately and stir them in just before serving. Cooked rice can be spooned into bowls and topped with the stew.

5. How long will leftovers keep, and can I freeze them?

Store cooled leftovers in a sealed container in the refrigerator for up to three days. The stew also freezes well for about two months; let it cool completely first, then freeze in portions so it thaws faster. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce, since potatoes tend to soak up liquid as they sit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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