Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew is the kind of meal I turn to when I want something hearty, comforting, and low-effort. With tender chicken, soft potatoes, and a medley of vegetables all simmered in a rich, savory broth, this stew is a wholesome and satisfying dish that fills the house with warmth and delicious aromas.

Why You’ll Love This Recipe

I love how this stew practically cooks itself in the slow cooker. I just toss in the ingredients, set it, and go about my day. The chicken becomes incredibly tender, and the flavors develop beautifully as they slowly meld together. It’s filling, nourishing, and perfect for busy weeknights or lazy weekends when I want a cozy dinner with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Yukon gold or red potatoes, diced

• Carrots, chopped

• Celery, chopped

• Onion, diced

• Garlic, minced

• Chicken broth

• Tomato paste (optional, for richness)

• Bay leaf

• Dried thyme

• Salt

• Black pepper

• Cornstarch or flour (optional, for thickening)

• Fresh parsley (for garnish)

Directions

1. I layer the potatoes, carrots, celery, and onion in the bottom of the slow cooker.

2. I place the chicken on top and season with salt, pepper, thyme, and garlic.

3. I whisk together the chicken broth and tomato paste, then pour it over everything. I add a bay leaf for extra flavor.

4. I 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 soft.

5. I remove the bay leaf and shred or chop the chicken before returning it to the stew.

6. If I want it thicker, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for another 15–20 minutes on high.

7. I taste and adjust seasoning, then garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6 to 8 people. It takes 15 minutes to prep and 6–7 hours to cook on low (or 3–4 hours on high), making it a perfect set-it-and-forget-it meal.

Variations

• I sometimes add frozen peas or green beans in the last 30 minutes for a pop of color and texture.

• For a creamier version, I stir in a splash of heavy cream or a dollop of sour cream before serving.

• I swap potatoes for sweet potatoes or add parsnips for extra depth.

• To make it heartier, I add canned white beans or cooked rice near the end of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I warm it gently on the stove or in the microwave, adding a bit of broth if it thickens too much.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs or drumsticks. I just remove the bones before serving for easier eating.

Do I need to sear the chicken first?

No, it’s not required. I usually skip it for convenience, but searing does add extra flavor if I have time.

Can I make this without potatoes?

Absolutely. I’ve swapped them out for extra veggies, beans, or even butternut squash with great results.

How can I thicken the stew?

A cornstarch slurry added near the end does the trick. I also mash a few potatoes directly in the pot to naturally thicken it.

Is this stew gluten-free?

Yes, as long as I use gluten-free broth and thicken with cornstarch instead of flour, it’s completely gluten-free.

Conclusion

Slow Cooker Chicken Stew is one of my favorite comfort meals—it’s warm, filling, and so easy to make. I love coming home to the smell of a home-cooked meal that’s been slowly building flavor all day. With its tender chicken and hearty veggies, this stew is the kind of dish that makes everyone feel cared for and satisfied.

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