This slow cooker chicken stew is everything you want in a cozy, home-cooked meal. It requires simple ingredients, comes together in one pot, and fills your kitchen with an irresistible aroma. The slow cooking process ensures that the chicken is incredibly tender and the vegetables are infused with deep, savory flavor. It’s a satisfying and nutritious meal the whole family will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Carrots, chopped
Potatoes, diced
Celery, sliced
Onion, chopped
Garlic, minced
Chicken broth
Tomato paste
Olive oil
Bay leaf
Dried thyme
Dried rosemary
Salt
Black pepper
Cornstarch (optional, for thickening)
Frozen peas (added at the end)
Directions
Heat olive oil in a skillet over medium heat and sauté onions, garlic, carrots, and celery for 3–5 minutes until slightly softened (optional but adds flavor).
Place the chicken, sautéed vegetables, potatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper into the slow cooker.
Pour chicken broth over the ingredients and stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
Remove the chicken, shred or chop it, and return it to the slow cooker.
Stir in frozen peas and cook for another 10–15 minutes until heated through.
If you’d like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the stew and cook for an additional 10–15 minutes.
Remove bay leaf before serving.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: approximately 6.5–7.5 hours
Variations
Add more vegetables: Try parsnips, green beans, or mushrooms for extra variety.
Use sweet potatoes: Replace regular potatoes for a slightly sweet twist.
Spicy version: Add a pinch of red pepper flakes or diced jalapeños.
Add beans: Stir in canned white beans or chickpeas for added protein and texture.
Make it creamy: Add a splash of cream or a dollop of sour cream before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew on the stovetop over medium heat or in the microwave in 1–2 minute intervals, stirring in between. For freezing, let the stew cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work just as well and will still turn out tender in the slow cooker.
Do I need to brown the vegetables first?
It’s optional, but sautéing them adds more flavor to the stew.
Can I cook this overnight?
Yes, cook it on low overnight and reheat when ready to serve.
What kind of potatoes are best?
Yukon gold or red potatoes hold their shape well and work great in this stew.
Can I make this in an Instant Pot?
Yes, use the sauté function for the vegetables, then pressure cook on high for 10 minutes with a natural release.
Can I leave out the tomato paste?
You can, but it adds richness and depth to the broth. Consider substituting with diced tomatoes if preferred.
How do I thicken the stew?
Use a cornstarch slurry or mash some of the potatoes directly into the broth.
Can I use frozen vegetables?
Yes, just add them in the last 30 minutes of cooking so they don’t become mushy.
Is this stew gluten-free?
Yes, as long as all your ingredients (especially the broth) are certified gluten-free.
Can I double the recipe?
Yes, as long as your slow cooker has enough capacity, you can easily double this recipe for a crowd.
Conclusion
Slow Cooker Chicken Stew is a fuss-free, deeply satisfying meal that’s perfect for chilly evenings, meal prep, or busy weekdays. With minimal hands-on time and loads of comfort in every spoonful, it’s a dish you’ll want to return to again and again. Customize it to your taste and enjoy a wholesome homemade stew without the stress
Slow Cooker Chicken Stew is a hearty and comforting one-pot meal made with tender chicken, vegetables, and herbs simmered in a savory broth. It’s an easy and nourishing recipe perfect for busy weeknights or cozy weekends.
Author:Catherine
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes
Yield:6 servings
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
3 carrots, chopped
3 potatoes, diced
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 tablespoons tomato paste
1 tablespoon olive oil
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
1 tablespoon cornstarch (optional, for thickening)
1 cup frozen peas
Instructions
Heat olive oil in a skillet over medium heat and sauté onions, garlic, carrots, and celery for 3–5 minutes until slightly softened (optional).
Place chicken, sautéed vegetables, potatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper into the slow cooker.
Pour chicken broth over the ingredients and stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and vegetables are tender.
Remove chicken, shred or chop it, and return it to the slow cooker.
Stir in frozen peas and cook for another 10–15 minutes until heated through.
If desired, thicken the stew by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the stew and cook for another 10–15 minutes.
Remove bay leaf before serving.
Serve warm and enjoy.
Notes
Add parsnips, green beans, or mushrooms for more vegetables.Use sweet potatoes instead of regular for a sweet twist.Add red pepper flakes or jalapeños for heat.Include white beans or chickpeas for extra protein.Make it creamy with a splash of cream or sour cream before serving.
