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recipe image of a realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight with chicken thighs potatoes carrots onion celery chicken broth garlic flour butter tomato paste thyme sage bay leaves peas heavy cream mushrooms cooking wine and sweet potatoes coconut aminos and milk
Benjamin

Slow Cooker Chicken Stew Recipe

This effortless Slow Cooker Chicken Stew is the ultimate comfort food, with tender chicken, vegetables, and herbs simmering to perfection for a hearty, wholesome meal that warms the soul.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch cubes
Vegetables
  • 1 large yellow onion chopped
  • 4 carrots peeled and sliced
  • 3 celery stalks chopped
  • 1.5 lbs Yukon Gold potatoes cut into 1 inch cubes
  • 4 cloves garlic minced
  • 1 cup frozen peas
Broth and Seasonings
  • 6 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • salt and black pepper to taste
Thickener and Garnish
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6 Quart Slow Cooker

Method
 

  1. Prepare Your Ingredients: Wash and chop all vegetables. Cut the chicken into uniform, bite-sized pieces.
  2. Layer the Slow Cooker: Place the cubed potatoes, chopped onion, sliced carrots, and chopped celery in the bottom of a 6-quart or larger slow cooker.
  3. Add Chicken and Seasonings: Arrange the chicken pieces on top of the vegetables. Sprinkle the minced garlic, dried thyme, dried rosemary, salt, and pepper over the chicken. Tuck the bay leaves into the mixture.
  4. Pour in the Broth: Pour the chicken broth over all the ingredients, ensuring the liquid covers most of the chicken and vegetables.
  5. Cook Low and Slow: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Thicken the Stew: About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl. Stir this slurry into the slow cooker.
  7. Add the Final Touches: Add the frozen peas during the last 30 minutes. Remove and discard bay leaves. Adjust seasoning with salt and pepper if needed.
  8. Serve and Garnish: Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 35gFat: 8g

Notes

For the best flavor, cook on LOW. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on stovetop or microwave. Variations: Add jalapeño for spice, cream for richness, or use fresh herbs for brighter flavor. Pairs well with crusty bread or over mashed potatoes.
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