Slow Cooker Chicken Stew is a go-to dish when life gets busy, and you need a satisfying, home-cooked meal waiting for you. The magic of Slow Cooker Chicken Stew lies in how effortlessly it transforms simple ingredients into a warm, hearty meal—perfect for cozy dinners or meal prepping for the week. The long, slow simmer allows the chicken to become tender and juicy, while the vegetables absorb all the delicious flavors. It’s a reliable favorite that’s easy to customize and guaranteed to bring comfort with every bite.

Why You’ll Love This Recipe

Effortless Cooking: Once the ingredients are in the slow cooker, you can step away and let it do the work.
Deep, Rich Flavors: The long, slow cooking process enhances the taste of the broth and vegetables.
Nutritious and Filling: Packed with lean chicken, hearty vegetables, and potatoes for a well-rounded meal.
Perfect for Meal Prep: Make it once, and enjoy it over the next few days with little to no extra effort.

Ingredients You’ll Need

Chicken: 2 pounds of boneless, skinless thighs or breasts for a lean protein base.
Vegetables: 3 carrots, 3 celery stalks, and 1 large onion, all diced. These add flavor and texture.
Potatoes: 4 medium potatoes, peeled and cut into cubes, providing heartiness to the stew.
Garlic: 4 cloves, minced, for an aromatic punch.
Chicken Broth: 4 cups of low-sodium broth to form the flavorful base.
Tomato Paste: 2 tablespoons to give the broth richness and depth.
Herbs and Seasonings: 1 teaspoon thyme, 2 bay leaves, plus salt and pepper to taste.
Flour: ¼ cup, optional, to help thicken the broth.
Parsley: Fresh, chopped, for a bright garnish at the end.

How to Make Slow Cooker Chicken Stew

Step-by-Step Instructions

Sear the Chicken (Optional): Heat a skillet over medium heat and brown the chicken pieces for 2-3 minutes on each side. This step isn’t necessary but adds an extra layer of flavor.
Prepare the Vegetables: Dice the carrots, celery, onion, and potatoes. Mince the garlic.
Combine Everything: Place the chicken, vegetables, garlic, and bay leaves in the slow cooker. Season with thyme, salt, and pepper.
Add Liquids: Pour in the chicken broth and stir in the tomato paste until well combined. If you prefer a thicker stew, sprinkle the flour over the ingredients and stir again.
Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld beautifully, and the chicken becomes tender enough to shred with a fork.
Final Touches: Remove the bay leaves before serving. Sprinkle fresh parsley on top for color and freshness.
Serve: Enjoy hot with a slice of crusty bread, or serve over rice for an extra filling meal.

Cooking Tips

Don’t Skip the Browning (Unless You Have To): While optional, searing the chicken adds depth to the overall flavor.
Choose the Right Potatoes: Use Yukon Gold or red potatoes if you prefer a firmer texture, as they hold up better in slow-cooking than russets.
Adjust the Thickness: If the stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes.
Add Greens: For a pop of color and nutrition, toss in a handful of spinach or frozen peas 10 minutes before serving.

Helpful Tips

Make It Your Own: Swap out vegetables or seasonings based on your preference. Add parsnips, sweet potatoes, or even turnips for variation.
Watch the Chicken: If using chicken breasts, check for doneness after 6 hours on low to avoid overcooking. Thighs, however, can handle the full cooking time and become more tender with each hour.
Batch Cooking Bonus: This stew freezes beautifully! Make a double batch and freeze individual portions for quick lunches or dinners later.

Details

Prep Time: 15 minutes
Cook Time: 6-8 hours on low or 3-4 hours on high
Total Time: 8 hours
Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American
Diet: Gluten-Free Optional

Frequently Asked Questions

Can I use other vegetables? Absolutely! Add mushrooms, bell peppers, or green beans to make it your own.
What if I don’t have tomato paste? You can substitute with a small can of diced tomatoes or a couple of tablespoons of ketchup in a pinch.
How do I store leftovers? Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Storage Instructions

Fridge: Place any leftover stew in an airtight container and store it in the refrigerator for up to 4 days.
Freezer: Freeze individual portions for up to 3 months. Let it thaw overnight in the fridge, then reheat on the stove over medium heat.
Reheating Tip: Add a splash of broth while reheating to restore moisture if the stew thickens in the fridge.

Related Recipes

If you liked this recipe, you’ll love these other slow-cooked delights:

Conclusion
This Slow Cooker Chicken Stew is more than just a meal; it’s a way to bring people together over a pot of simmering goodness. Whether it’s a cold winter night or a rainy afternoon, this dish delivers the perfect balance of flavor, nutrition, and comfort. With minimal effort and maximum taste, it’s a recipe that deserves a spot in your weekly rotation. Try it once, and you’ll find yourself reaching for your slow cooker again and again.

Slow Cooker Chicken Stew

Author: Charlotte

Print Recipe

Description

Ingredients

Chicken: 2 pounds of boneless, skinless thighs or breasts—choose thighs for extra moisture.
Carrots, Celery, and Onion: 3 carrots, 3 celery stalks, and 1 onion, chopped for flavor and texture.
Potatoes: 4 medium potatoes, peeled and cubed, to make the dish more filling.
Garlic: 4 cloves, minced, to enhance the overall taste.
Chicken Broth: 4 cups, preferably low-sodium, to create a rich base.
Tomato Paste: 2 tablespoons, adding depth and richness.
Herbs & Spices: 1 teaspoon thyme, 2 bay leaves, salt, and pepper.
Optional Flour: ¼ cup to thicken the broth.
Fresh Parsley: For a pop of color and freshness

Instructions

Optional Browning: Sear the chicken in a hot pan for 2-3 minutes per side to lock in flavor.
Chop Vegetables: Dice the carrots, celery, onion, and potatoes; mince the garlic.
Combine Ingredients: Add the chicken, vegetables, garlic, and bay leaves to the slow cooker. Season generously with thyme, salt, and pepper.
Add Broth and Tomato Paste: Pour in the broth and stir in the tomato paste to blend everything. If you prefer thicker stew, sprinkle the flour over the ingredients.
Set the Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours. The chicken will be tender and the flavors will be well-developed.
Final Touches: Discard the bay leaves and stir. Garnish with parsley and serve warm.

Notes

Use Chicken Thighs for Extra Flavor: Thighs stay moist and tender during long cooking times, but breasts also work if you prefer leaner meat.
Thicken to Your Liking: For a thicker stew, add flour or a cornstarch slurry. If you like it brothier, skip the thickener entirely.
Layer Ingredients Carefully: Place vegetables at the bottom and meat on top to ensure even cooking.