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Slow Cooker Chicken Stew Recipe with Potatoes and Carrots

This slow cooker chicken stew is a hearty, comforting meal filled with tender chicken, soft potatoes, carrots, and a rich, savory broth. It's an easy, satisfying dinner for busy days when you want a homemade meal with minimal hands-on effort.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 2 pounds (907 g) boneless, skinless chicken thighs or breasts
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 1 medium onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 garlic cloves, minced
Broth and Seasonings
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
Optional Thickener and Garnish
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (optional, for serving)

Method
 

Preparation
  1. Dry the chicken thighs or breasts with paper towels, then lightly season both sides with salt and black pepper.
  2. Place a large nonstick skillet over medium-high heat. Brown the chicken for approximately 2–3 minutes on each side, just until the exterior develops a light golden color. Transfer the partially cooked chicken to the slow cooker.
  3. Arrange the diced carrots, celery, onion, cubed potatoes, minced garlic, and bay leaves around the chicken in the slow cooker.
  4. Combine the chicken broth, tomato paste, and dried thyme with a whisk. For a thicker stew, first blend the optional 1/4 cup flour with a little cold broth until no lumps remain, then whisk this mixture into the rest of the broth.
  5. Add the prepared broth mixture to the slow cooker, covering the chicken and vegetables. Season with salt and black pepper to taste, then carefully stir the liquid to spread the seasonings evenly.
Slow Cooking
  1. Secure the slow cooker lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The stew is ready when the carrots and potatoes are easily pierced with a fork and the chicken registers 165°F (74°C) internally.
Finishing and Serving
  1. Discard both bay leaves. If the chicken remains in large pieces, use two forks to separate it into smaller, manageable portions, then mix it back into the stew.
  2. Sample the broth and add more salt or black pepper if necessary. Divide the hot stew among serving bowls and finish with chopped fresh parsley, if using.

Notes

For a thicker stew, blend the optional flour with cold broth until smooth before adding it to the slow cooker. Transfer leftovers to airtight containers and refrigerate promptly for 3–4 days, or freeze for up to 3 months. Defrost frozen portions in the refrigerator before reheating. Always thaw chicken before placing it in the slow cooker rather than cooking it directly from frozen.