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

Scale

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)

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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.