Description

This Slow Cooker Chicken Stew is a hearty and comforting meal, packed with tender chicken thighs, fresh vegetables, and flavorful herbs. Perfect for an easy, hands-off dinner, this stew simmers slowly to develop rich flavors and a satisfying texture, making it ideal for family meals or meal prep. The inclusion of frozen peas towards the end keeps the dish vibrant and fresh, while optional fresh parsley adds a lovely garnish.

Ingredients

Scale

Chicken and Vegetables

1 ½ pounds boneless, skinless chicken thighs, cut into chunks
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
2 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced

Seasonings and Liquids

1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
4 cups low-sodium chicken broth

Thickening and Garnish

2 tablespoons cornstarch
2 tablespoons water
1 cup frozen peas (added at end)
Fresh parsley for garnish (optional)

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Instructions

Combine Ingredients in Slow Cooker: Add the chicken chunks, sliced carrots, cubed potatoes, chopped celery, diced onion, minced garlic, salt, black pepper, dried thyme, dried rosemary, tomato paste, and chicken broth into the slow cooker. Stir gently to evenly distribute all ingredients.
Slow Cook the Stew: Cover the slow cooker and cook on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours. Cook until the chicken is cooked through and the vegetables have become tender.
Prepare Thickening Mixture: In a small bowl, whisk together the cornstarch and water until smooth. This mixture will help thicken the stew toward the end of cooking.
Thicken and Add Peas: Stir the cornstarch slurry into the stew. Add the frozen peas and switch the slow cooker to high heat. Continue cooking for an additional 15 to 20 minutes, or until the stew thickens slightly and the peas are heated through.
Adjust Seasoning and Serve: Taste the stew and adjust seasoning as desired. Serve the hot stew garnished with fresh parsley if using.

Notes

For enhanced flavor, sear the chicken pieces in a skillet before adding to the slow cooker, and sauté the onion and garlic until fragrant.
Chicken breasts can be used as a substitute, but thighs remain juicier and more tender during the long cooking process.
This stew freezes well and can be stored in the freezer for up to 3 months.