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Why Make This Recipe
Slow cooker chicken stew is a comforting and hearty meal that is perfect for busy days.
It allows you to prepare a delicious dish with minimal effort. The slow cooking process melds the flavors of the chicken, vegetables, and broth, resulting in a rich and satisfying stew. Plus, it’s an excellent way to use up leftover vegetables and create a warm, nourishing meal that the whole family will love.
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)
3-Step Directions
1. Prep & Sear:
Sear the chicken in a hot skillet until golden, then transfer it to the slow cooker along with the diced vegetables, potatoes, minced garlic, and bay leaves.
2. Season & Add Broth:
Sprinkle thyme, salt, and pepper over everything. Pour in the chicken broth (whisk in flour with a little broth first if using, or sprinkle flour directly and stir to combine).
3. Slow Cook & Serve:
Cover and cook on low for 6–8 hours or high for 3–4 hours until tender. Remove bay leaves, adjust seasoning, and serve with fresh parsley.
How to Serve Slow Cooker Chicken Stew
Serve the chicken stew hot, ladled into bowls. It goes well with crusty bread for dipping. You can also serve it over rice or noodles for a heartier meal. Garnishing with fresh parsley adds a nice touch of color and flavor.
How to Store Slow Cooker Chicken Stew
To store leftover chicken stew, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Tips to Make Slow Cooker Chicken Stew
- For added flavor, you can use bone-in chicken thighs instead of boneless. Just remove the bones after cooking.
- Feel free to add other vegetables like peas, green beans, or corn.
- Adjust the seasoning to your taste. You can add spices like paprika or cumin for different flavor profiles.
- If you prefer a thicker stew, don’t skip the flour or use cornstarch to thicken the broth.
Variation
You can make a creamy version of this stew by stirring in a cup of heavy cream or sour cream during the last half hour of cooking. For a burst of freshness, add fresh herbs like thyme or rosemary before serving.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just add additional cooking time, usually 1-2 hours, until the chicken is cooked through.
Can I make this stew without a slow cooker?
Absolutely! You can make it on the stovetop in a large pot. Just simmer everything for about 1-2 hours until the chicken and vegetables are tender.
Is this recipe healthy?
Yes, chicken stew can be a healthy meal option, especially if made with low-sodium broth and plenty of vegetables. It provides protein and fiber while being low in fat, depending on your choice of chicken and how much oil you use.
Enjoy your homemade slow cooker chicken stew! It’s simple, flavorful, and sure to warm you up on any day.
Slow Cooker Chicken Stew
A comforting and hearty slow cooker chicken stew made with tender chicken, fresh vegetables, and flavorful broth.
Main 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) (Whisk with broth before adding if using.)
- Fresh parsley, chopped (for garnish, optional)
Preparation
- Sear the chicken in a hot skillet until golden, then transfer it to the slow cooker along with the diced vegetables, potatoes, minced garlic, and bay leaves.
- Sprinkle thyme, salt, and pepper over everything. Pour in the chicken broth (whisk in flour with a little broth first if using, or sprinkle flour directly and stir to combine).
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
- Remove bay leaves, adjust seasoning, and serve with fresh parsley.
Serve the stew hot, ladled into bowls; it goes well with crusty bread, rice, or noodles. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
