Slow Cooker Chicken Stew (Hearty & Easy Recipe)

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There is nothing quite like coming home to the rich, comforting aroma of a meal that has been simmering away all day. This slow cooker chicken stew is the epitome of comfort food: a hearty, soul-warming dish packed with tender chicken and chunky vegetables in a savory, herb-infused gravy. It’s the perfect one-pot meal for busy weeknights, chilly evenings, or when you simply crave something wholesome and delicious without the fuss. Forget thin, bland stews; this recipe guarantees a thick, flavorful result every single time.

A scoop of easy chicken and vegetable stew on a spoon, lifted from a bowl, showcasing the stew's hearty consistency. — Every spoonful is packed with flavor and wholesome ingredients.

Why This is the Best Slow Cooker Chicken Stew

This isn’t just another stew recipe; it’s a guide to creating a deeply flavorful and satisfying meal with minimal effort. We focus on techniques that build a rich base of flavor, ensuring your stew is anything but watery.

Incredibly Easy: Just a few minutes of prep in the morning, and the slow cooker does all the work. It’s a true set-it-and-forget-it meal.
Hearty & Wholesome: Packed with protein-rich chicken and a generous amount of vegetables, this stew is a complete, balanced meal in one bowl.
Foolproof Flavor: By searing the chicken and building flavor with simple herbs and aromatics, we create a stew that tastes like it’s been lovingly tended to for hours.

Key Ingredients for a Hearty Stew

The beauty of this slow cooker chicken stew lies in its simplicity. We use pantry staples to create a meal that tastes extraordinary. You won’t need any fancy ingredients, just wholesome, fresh components.

The Best Chicken for Stew

For the most tender and flavorful result, we recommend using boneless, skinless chicken thighs. They hold up beautifully to the long cooking time, becoming succulent and falling apart with a fork. You can also use chicken breasts, but we suggest adding them in the last hour of cooking to prevent them from drying out. For another great chicken breast recipe, check out our Slow Cooker Chicken Breast.

Vegetables & Aromatics

A classic mirepoix of onion, carrots, and celery forms the aromatic base. We add hearty Yukon Gold potatoes, which become wonderfully creamy without turning to mush. A few cloves of garlic, dried thyme, and a bay leaf round out the savory, rustic flavors.

An extreme close-up of crockpot chicken stew, showing the thick, savory gravy and chunks of tender chicken, carrots, and potatoes. — Look at that texture! Perfectly tender chicken and vegetables in a rich gravy.

How to Make The Perfect Slow Cooker Chicken Stew

Our step-by-step process is designed for maximum flavor with minimum effort. Searing the chicken first is an optional but highly recommended step that adds incredible depth to the finished stew.

Sear the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. You don’t need to cook it through. Transfer the chicken to the slow cooker.
Sauté the Aromatics: In the same skillet, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Transfer the sautéed vegetables to the slow cooker with the chicken. Add the cubed potatoes, chicken broth, tomato paste, Worcestershire sauce, thyme, and the bay leaf. Stir everything together gently.
Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The stew is ready when the chicken is tender and the vegetables are cooked through.
Thicken the Stew: About 30 minutes before serving, create a slurry by whisking together cornstarch and cold water in a small bowl. Stir the slurry into the stew. Turn the slow cooker to HIGH (if it isn’t already) and cook for another 15-20 minutes, or until the stew has thickened.
Finish and Serve: Remove the bay leaf. Stir in the frozen peas and fresh parsley. Serve your delicious, hearty slow cooker chicken stew warm.

Tips for Success

Crafting the perfect crockpot chicken stew is easy, but a few expert tips can elevate it from great to absolutely unforgettable. For more easy and delicious crockpot meals, explore our collection of healthy crockpot recipes.

Don’t Skip the Sear: Searing the chicken creates a fond (the browned bits) in the pan, which translates to a much richer, deeper flavor in your stew.
Use Low-Sodium Broth: This allows you to control the saltiness of the final dish. You can always add more salt at the end if needed.
Cut Vegetables Uniformly: Try to cut your potatoes and carrots into similar-sized chunks (about 1-inch) to ensure they cook evenly.

What to Serve with Chicken Stew

This slow cooker chicken stew is a fantastic one-pot meal, but it’s also wonderful with a side to sop up the delicious gravy. We love serving it with crusty bread, fluffy dinner rolls, or over a bed of egg noodles. For a lighter pairing, a simple green salad with a vinaigrette works beautifully.

Storage and Reheating Instructions

One of the best things about this stew is that the flavors meld and deepen overnight, making it perfect for leftovers.

To Store: Allow the stew to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To Freeze: This stew freezes exceptionally well. Let it cool, then store it in a freezer-safe container or zip-top bag for up to 3 months.
To Reheat: Thaw the stew in the refrigerator overnight if frozen. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave.

If you’re a fan of easy, savory chicken dishes, you might also love this simple Honey Garlic Chicken.

Frequently Asked Questions

How do you make chicken stew thicker?

The best way to thicken chicken stew in a slow cooker is by using a cornstarch slurry. Simply whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 20-30 minutes of cooking on HIGH.

Can I put raw chicken in a slow cooker for stew?

Yes, you can absolutely put raw chicken directly into the slow cooker. However, for the best flavor, we highly recommend searing the chicken in a skillet for a few minutes per side before adding it to the crockpot. This browning process adds a rich, deep flavor to the stew.

What kind of potatoes are best for stew?

Waxy potatoes like Yukon Golds or red potatoes are best for stews. They hold their shape well during the long cooking time and develop a wonderfully creamy texture without becoming mushy.

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. To prevent them from becoming dry, we recommend adding them to the slow cooker during the last 1.5 to 2 hours of the cooking time on the LOW setting.

How do I keep my vegetables from getting mushy in the slow cooker?

To prevent mushy vegetables, cut them into larger, uniform chunks (about 1-inch). Also, ensure you don’t overcook the stew. Stick to the recommended cooking times, as cooking for too long is the primary cause of mushy veggies.

Share Your Creation!

We are certain this hearty slow cooker chicken stew will become a new family favorite. It’s the perfect meal for bringing everyone together around the table. If you make this recipe, we’d love to see it! Share your creation on Pinterest and tag us. Your feedback and creations inspire us!

A beautiful overhead shot of hearty slow cooker chicken stew in a white bowl, garnished with fresh parsley. The perfect easy and comforting dinner recipe. — The ultimate comfort in a bowl! This slow cooker chicken stew is incredibly easy to make.

Slow Cooker Chicken Stew Recipe

FL Recipes

Slow Cooker Chicken Stew (Hearty & Easy Recipe)

This slow cooker chicken stew is the ultimate comfort food! A hearty, soul-warming dish packed with tender chicken, potatoes, and vegetables in a savory, herb-infused gravy. It's the perfect one-pot meal for busy weeknights and chilly evenings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 6

Total Time 6 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lbs boneless, skinless chicken thighs cut into 1.5-inch chunks
1 tbsp olive oil
1 large yellow onion chopped
3 carrots peeled and sliced into 1-inch rounds
3 celery stalks sliced into 1-inch pieces
4 cloves garlic minced
1.5 lbs Yukon Gold potatoes cubed into 1-inch pieces
4 cups low-sodium chicken broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
2 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
1/4 cup fresh parsley chopped, for garnish
Salt and freshly ground black pepper to taste

Equipment

1 Slow Cooker (6-quart)
1 Large Skillet

Method

Pat the chicken thighs dry and season generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Transfer to the slow cooker.
In the same skillet, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Transfer the vegetables to the slow cooker. Add the cubed potatoes, chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender and vegetables are cooked through.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew. Cover and cook on HIGH for 15-20 minutes, or until the stew has thickened.
Remove the bay leaf. Stir in the frozen peas and fresh parsley. Season with additional salt and pepper to taste. Serve hot.

Nutrition

Calories: 410kcalProtein: 38gFat: 15gFiber: 5g

Notes

Tip 1: For a creamy stew, stir in 1/4 cup of heavy cream along with the peas at the end.
Tip 2: Don't lift the lid while the stew is cooking! This releases heat and can increase the cooking time.
Tip 3: You can use 1.5 lbs of boneless, skinless chicken breasts instead of thighs. Add them during the last 1.5-2 hours of cooking on LOW to prevent them from drying out.

Keyword chicken stew,crockpot chicken stew,slow cooker chicken stew