If you love cozy, comforting meals that practically make themselves while you go about your day, this Slow Cooker Chicken Stew Recipe is going to become your new best friend. Packed with tender chicken, hearty vegetables, and a rich, savory broth, it’s a dish that wraps you in warmth from the very first spoonful. What makes this stew truly special is how all the simple, wholesome ingredients meld together over hours of slow cooking to create layers of flavor that feel like a big, delicious hug.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Chicken Stew Recipe has a purpose, making it a straightforward yet satisfying dish. From the tender chicken to the vibrant vegetables and fragrant herbs, each element adds color, texture, and depth to the stew.
- Chicken thighs or breasts, 1½ lbs: Choose boneless and skinless for easy shredding and even cooking.
- Potatoes, 4 medium: Peeled and diced, they bring heartiness and soak up all the rich flavors.
- Carrots, 3 medium: Peeled and sliced, they add subtle sweetness and a pop of color.
- Celery stalks, 2: Sliced for a little crunch and aromatic freshness.
- Onion, 1 medium: Chopped finely to enrich the stew’s base with savory goodness.
- Garlic, 3 cloves: Minced to infuse the broth with its unmistakable depth and warmth.
- Chicken broth, 3 cups: The flavorful liquid foundation that brings everything together.
- Tomato paste, 2 tablespoons: Adds richness and a slight tang to balance the stew.
- Dried thyme, 1 teaspoon: Offers a gentle earthy note tying the herbs and veggies.
- Dried rosemary, 1 teaspoon: Brings woodsy, pine-like aroma enhancing the chicken.
- Bay leaf, 1: Slowly releases its fragrance, elevating the stew’s complexity.
- Paprika, ½ teaspoon: Adds smokiness and subtle warmth.
- Salt and pepper: To taste, essential for balancing all the flavors.
- All-purpose flour, 2 tablespoons: Used to thicken the stew and give it a satisfying texture.
- Frozen peas, ½ cup (optional): Stirred in near the end to keep their bright color and sweet bite.
- Fresh parsley, chopped: For garnish that adds freshness and a lovely pop of green.
How to Make Slow Cooker Chicken Stew Recipe
Step 1: Prepare the Ingredients
Start by cutting your chicken into bite-sized pieces and prepping the vegetables—peeling, slicing, and chopping as needed. Having everything ready to go makes the process smoother, and it ensures the flavors will meld beautifully once cooking begins.
Step 2: Combine in the Slow Cooker
Layer the chicken, potatoes, carrots, celery, onion, and garlic in your slow cooker. This layering helps distribute ingredients evenly and lets the vegetables stew gently alongside the tender chicken.
Step 3: Make the Broth Mixture
In a small bowl, whisk together the chicken broth, tomato paste, thyme, rosemary, bay leaf, paprika, salt, and pepper. Pour this fragrant blend over the ingredients in the slow cooker, infusing the dish with deep, savory flavor as it cooks.
Step 4: Cook Low and Slow
Set your slow cooker to low heat and let everything simmer away for 7 to 8 hours. This gentle cooking breaks down the chicken to tender perfection and melds the flavors into a rich, hearty stew that’s truly soul-satisfying.
Step 5: Or Cook on High
If you’re short on time, set your slow cooker to high and cook the stew for 4 to 5 hours instead. It’s a great option for busy days when you still want that slow-cooked taste.
Step 6: Thicken the Stew
About 30 minutes before serving, mix the flour with cold water to create a smooth slurry, then stir it into the stew. This will thicken the broth into a luscious, velvety sauce. If you’re using frozen peas, add them now so they stay bright and fresh.
Step 7: Final Touches
Carefully remove the bay leaf, taste your stew, and adjust the seasoning if needed. This step makes sure every bite bursts with the perfect balance of flavors.
How to Serve Slow Cooker Chicken Stew Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a beautiful contrast of color but also a burst of fresh herbal brightness that lifts the entire dish. It’s a simple finishing touch that makes a big difference.
Side Dishes
This stew shines when paired with crusty bread that’s perfect for soaking up the rich broth. If you want something heartier, serving it over a fluffy bed of white or brown rice is a delicious way to make each spoonful even more satisfying.
Creative Ways to Present
For a rustic feel, serve the stew in sturdy bowls set atop wooden boards with a side of warm breadsticks. Or, ladle it into hollowed-out bread bowls to create an edible serving vessel. These presentations bring an inviting, homey vibe that guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your stew, transfer any leftovers to airtight containers and refrigerate for up to 3 days. The flavors actually deepen as it rests, making leftovers even tastier the next day.
Freezing
This Slow Cooker Chicken Stew Recipe freezes beautifully. Portion it into freezer-safe containers or bags and store for up to 3 months. Just thaw overnight in the fridge before reheating for a quick, satisfying meal anytime.
Reheating
Reheat your leftover stew gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the stew has thickened too much. This will bring it back to the perfect consistency without losing any of its comforting flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both work well, but thighs tend to stay juicier and more tender during slow cooking. If you prefer breasts, just keep an eye on them so they don’t dry out.
What if I don’t have tomato paste?
You can substitute with a small amount of tomato sauce or even a splash of ketchup for some sweetness and tang, but the tomato paste adds a concentrated richness that’s hard to replicate exactly.
Can I add other vegetables to this stew?
Definitely! Feel free to toss in mushrooms, green beans, or even parsnips for extra texture and flavor. Just adjust cooking times if adding denser veggies.
How thick should the stew be?
The stew should be thick enough to coat the back of a spoon but still have a good amount of broth. The flour slurry added near the end helps achieve this perfect balance of richness and spoonability.
Is it better to brown the chicken before slow cooking?
While browning adds extra flavor and color, it’s not necessary for this recipe. The slow cooker does a great job tenderizing the chicken and blending flavors on its own.
Final Thoughts
This Slow Cooker Chicken Stew Recipe is pure comfort in a bowl and so easy to prepare that it’s perfect for busy weeknights or lazy weekends. The gentle slow cooking allows every ingredient to shine, creating a dinner that feels both nourishing and indulgent. I can’t wait for you to give this recipe a try—it might just become your go-to meal for cozy nights at home!
Print
Slow Cooker Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours (low) or 4.5 hours (high)
- Total Time: 7 hours 20 minutes (low heat) or 4 hours 50 minutes (high heat)
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting slow cooker chicken stew packed with tender chicken, potatoes, carrots, and a medley of aromatic herbs and spices. Perfect for effortless meal prep, this dish simmers all day to develop rich flavors, thickened with a simple flour slurry, and optionally enhanced with sweet peas. Garnish with fresh parsley and enjoy with crusty bread or rice for a satisfying home-cooked meal.
Ingredients
Main Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth and Seasoning
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon paprika
- Salt and pepper to taste
Thickening and Garnishing
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water (for slurry)
- ½ cup frozen peas (optional, added in the last 30 minutes)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare ingredients: Place the chicken pieces, diced potatoes, sliced carrots, celery, chopped onion, and minced garlic into the slow cooker, evenly distributing them.
- Make broth mixture: In a small bowl, whisk together chicken broth, tomato paste, dried thyme, dried rosemary, bay leaf, paprika, salt, and pepper until well combined. Pour this mixture over the ingredients in the slow cooker.
- Cook on low heat: Cover the slow cooker and cook on low heat for 7 to 8 hours to allow flavors to develop and ingredients to become tender.
- Alternative cooking option: If preferred, cook on high heat for 4 to 5 hours instead, ensuring the chicken is fully cooked and vegetables are soft.
- Prepare thickening slurry: About 30 minutes before the end of cooking, combine the all-purpose flour with 2 tablespoons of cold water to form a smooth slurry.
- Thicken the stew: Stir the slurry into the stew thoroughly. If using, add frozen peas at this time to cook with the thickened stew.
- Final seasoning: Remove the bay leaf, taste the stew, and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the hot stew garnished with freshly chopped parsley. This dish pairs excellently with crusty bread or served over rice for a complete meal.
Notes
- Use chicken thighs for more tender and flavorful meat; breasts work well but are leaner.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Adjust cooking times slightly depending on your slow cooker model and ingredient size.
- The flour slurry is added at the end to thicken the stew for a richer texture.
- This stew can be made a day ahead; flavors improve when reheated.
- For a gluten-free version, substitute all-purpose flour with a gluten-free thickener such as cornstarch.
