chicken stew recipe crockpot
The Best chicken stew recipe crockpot
Easy Slow-Cooker Chicken and Vegetable Stew
A comforting, one-pot meal that relies on tender chicken and hearty vegetables simmered in a savory broth. Perfect for busy weeknights.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 cups frozen mixed vegetables
- 4 cups chicken broth
- 2 cups beef broth (optional)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp olive oil
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. -
2
Add chicken thighs, season lightly with salt and pepper, and cook until browned on all sides, about 5 minutes. Remove chicken and set aside. -
3
In the same pot, add sliced carrots, cubed potatoes, and frozen mixed vegetables. Stir to combine. -
4
Pour in chicken broth, beef broth (if using), tomato sauce, minced garlic, thyme, rosemary, and bay leaf. Stir well to distribute seasonings. -
5
Return chicken to the pot, cover, and transfer to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are soft. -
6
Discard the bay leaf. Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice.
🔧Equipment
- Slow cooker
- Cutting board
- Sharp knife
- Large pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow-Cooker Chicken and Vegetable Stew Works
❓ Frequently Asked Questions About Slow-Cooker Chicken and Vegetable Stew
How long should I cook the chicken stew in the crockpot to ensure it’s tender?
Cook the chicken stew on low for 5–6 hours or on high for 3–4 hours, until the meat is fork-tender and the broth has reduced slightly. Stir in the vegetables halfway through cooking for even flavor distribution.
Can I add fresh herbs after the stew finishes cooking?
Yes, you can add fresh herbs like thyme, parsley, or cilantro at the end of cooking to keep them bright and flavorful. Stir well to distribute them evenly.
What if my stew doesn’t have enough broth for the recipe?
If the broth seems too thin, simmer the stew for an extra 15–20 minutes after cooking to reduce it further. For a thicker consistency, you can also use a splash of chicken broth or a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water) and stir in at the end.
Is it safe to use pre-cut or frozen vegetables in this recipe?
Yes, frozen vegetables work perfectly—just thaw and drain them before adding. Pre-cut vegetables are also fine, but ensure they’re rinsed and drained to avoid excess moisture in the stew.
Can I make this stew ahead of time and reheat it?
Absolutely! The stew tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of water if needed to prevent drying out.
