Slow Cooker Chicken Stew

ByMadison Rae
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Why Make This Recipe

Slow Cooker Chicken Stew is a favorite for many reasons. It’s an easy and comforting meal that warms you up, especially on chilly days. You can throw everything into the slow cooker, set it, and forget it until dinner time. Plus, it’s a great way to use up vegetables you have on hand. The flavors blend beautifully over time, making each bite delicious.

How to Make Slow Cooker Chicken Stew

Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish, optional)

Directions

Step 1: Sear the chicken in a hot skillet until golden brown.
Step 2: Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
Step 3: Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
Step 4: Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
Step 5: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
Step 6: Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.

How to Serve Slow Cooker Chicken Stew

Serve the stew hot in bowls, and feel free to add some crusty bread on the side. It’s perfect for dipping! This stew also works well over rice or noodles if you want something a bit heartier.

How to Store Slow Cooker Chicken Stew

To store leftovers, let the chicken stew cool completely. Place it in an airtight container and refrigerate. It will last up to 3-4 days in the fridge. For longer storage, you can freeze it. Just make sure to thaw before reheating.

Tips to Make Slow Cooker Chicken Stew

  • Searing the chicken adds extra flavor, but you can skip this step if you’re short on time.
  • If you’d like a thicker stew, use the flour as mentioned in the directions.
  • Feel free to add other vegetables like peas or green beans for more variety.
  • Adjust the seasonings to your taste; you can add more herbs or spices based on your preference.

Variation

You can make a hearty version of this stew by adding beans or lentils. This will boost the protein content and make it even more filling. For a spicier kick, add a pinch of red pepper flakes!

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. It may take a little longer to cook, but it will still turn out tasty.

Can I make this stew on the stove instead of in a slow cooker?
Absolutely! Just sauté the ingredients in a pot and add everything with the broth. Let it simmer for about 1-2 hours until the chicken is cooked through and tender.

Is it safe to leave the slow cooker on all day?
Yes, slow cookers are designed for long cooking times. Just make sure to follow the cooking times provided in the recipe for best results.

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Slow Cooker Chicken Stew

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A comforting and easy meal perfect for chilly days, made with chicken and vegetables in a slow cooker.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Sear the chicken in a hot skillet until golden brown.
  2. Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
  3. Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
  4. Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
  5. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
  6. Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.

Notes

Searing the chicken adds flavor, but it’s optional. Add other vegetables like peas or green beans for variation.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: chicken stew, slow cooker, comfort food, hearty meal

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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