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An extreme close-up of crockpot chicken stew, showing the thick, savory gravy and chunks of tender chicken, carrots, and potatoes.
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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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
 

  1. 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.
  2. 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.
  3. Transfer the vegetables to the slow cooker. Add the cubed potatoes, chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
  4. 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.
  5. 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.
  6. 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

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