PERFECT SLOW COOKER CHICKEN STEW

I still remember the sheer delight on my kids’ faces after a long day of sledding, when they’d walk into the warm kitchen and smell the comforting aroma of Slow Cooker Chicken Stew simmering away; it was like a warm hug in a bowl! This recipe is all about simplicity and heartwarming flavor, and I promise you’ll end up with a truly satisfying and effortless meal that everyone will love.

Why You’ll Absolutely Adore This Slow Cooker Chicken Stew

Okay, friend, let’s get real. Life is busy! Between work, family, and everything else, who has time to spend hours slaving over a hot stove? That’s where the magic of the slow cooker comes in. This Slow Cooker Chicken Stew is the epitome of set-it-and-forget-it cooking. You just toss everything in, turn it on, and walk away. Hours later, you’ll return to a kitchen filled with the most incredible smell and a hearty, comforting stew ready to be devoured.

But the convenience isn’t the only reason to love this recipe. It’s also incredibly versatile. You can easily customize it to your liking by adding your favorite vegetables, herbs, and spices. Plus, it’s a fantastic way to use up leftover vegetables that might be lurking in your fridge. Talk about a win-win!

Ingredients You’ll Need

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, it’s mostly pantry staples!

• Chicken: I prefer boneless, skinless chicken thighs because they stay incredibly moist and tender in the slow cooker. However, chicken breasts will also work, just be careful not to overcook them. About 1.5-2 pounds is perfect.
• Vegetables: This is where you can get creative! I like to use a combination of carrots, celery, potatoes (Yukon gold or red potatoes work best), and onions. Feel free to add other veggies like parsnips, sweet potatoes, or even frozen peas towards the end of the cooking time.
• Broth: Chicken broth is the base of our stew. I recommend using low-sodium broth so you can control the saltiness. You can also use homemade chicken broth for an even richer flavor.
• Tomato Paste: Just a touch of tomato paste adds depth and richness to the stew.
• Garlic: Because everything is better with garlic!
• Herbs and Spices: I use a combination of dried thyme, bay leaf, salt, and pepper. You can also add other herbs like rosemary, parsley, or oregano. A pinch of red pepper flakes will add a little bit of heat.
• Optional: A splash of heavy cream or a dollop of sour cream at the end adds a touch of richness and creaminess. You can also add a squeeze of lemon juice for a bright, fresh flavor.
• Thickener (Optional): If you prefer a thicker stew, you can use a cornstarch slurry (equal parts cornstarch and cold water) or a beurre manié (equal parts butter and flour).

Step-by-Step Instructions for Slow Cooker Chicken Stew Perfection

Alright, let’s get cooking! Here’s how to make this incredibly easy and delicious Slow Cooker Chicken Stew:

1. Prep the Chicken: Cut the chicken into bite-sized pieces. This will help it cook evenly and make it easier to eat.
2. Prep the Vegetables: Chop the carrots, celery, potatoes, and onions into uniform pieces. The size doesn’t matter too much, but try to keep them roughly the same size so they cook evenly. Mince the garlic.
3. Layer the Ingredients: Place the vegetables in the bottom of the slow cooker. This will help prevent the chicken from sticking to the bottom. Add the chicken on top of the vegetables.
4. Add the Flavor: In a bowl, whisk together the chicken broth, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Pour the mixture over the chicken and vegetables.
5. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and the vegetables should be tender.
6. Thicken (Optional): If you want a thicker stew, whisk together equal parts cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking. Alternatively, you can make a beurre manié by kneading together equal parts softened butter and flour. Add small pieces of the beurre manié to the stew and stir until it thickens.
7. Finish: Remove the bay leaf. Stir in a splash of heavy cream or a dollop of sour cream (if using). Season with salt and pepper to taste. A squeeze of lemon juice can also brighten the flavors.
8. Serve: Ladle the stew into bowls and serve hot. Garnish with fresh parsley, if desired.

Pro Tips for the Best Slow Cooker Chicken Stew

Okay, friend, let’s talk about some insider secrets to take your Slow Cooker Chicken Stew from good to absolutely amazing!

• Don’t Overcrowd the Slow Cooker: Overcrowding can lower the temperature and prevent the stew from cooking properly. If you have a lot of ingredients, use a larger slow cooker or cook in batches.
• Don’t Lift the Lid Too Often: Every time you lift the lid, you release heat and moisture, which can prolong the cooking time. Resist the urge to peek too often!
• Brown the Chicken (Optional): For an even richer flavor, you can brown the chicken in a skillet before adding it to the slow cooker. This step is optional, but it definitely adds depth to the flavor.
• Use High-Quality Broth: The broth is the base of the stew, so using a good quality broth will make a big difference. Homemade broth is always best, but if you’re using store-bought broth, look for a low-sodium option.
• Adjust the Seasoning: Taste the stew throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, herbs, or spices to your liking.
• Add Vegetables at Different Times: Some vegetables, like carrots and potatoes, take longer to cook than others. If you’re using vegetables that cook quickly, like frozen peas, add them during the last 30 minutes of cooking.
• Shred the Chicken: For a different texture, you can shred the chicken with two forks after it’s cooked. This will create a more shredded chicken stew.
• Leftovers are Your Friend: Slow Cooker Chicken Stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Variations to Make It Your Own

This recipe is a blank canvas! Here are some ideas to customize it to your liking:

• Spicy Chicken Stew: Add a pinch of red pepper flakes or a chopped jalapeño to the slow cooker for a spicy kick.
• Creamy Chicken Stew: Stir in a can of cream of chicken soup or a block of cream cheese during the last 30 minutes of cooking for a super creamy stew.
• Chicken and Dumpling Stew: Drop biscuit dough or homemade dumplings into the slow cooker during the last hour of cooking for a comforting chicken and dumpling stew.
• Mediterranean Chicken Stew: Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Mexican Chicken Stew: Add corn, black beans, diced tomatoes, and chili powder for a Mexican-inspired stew. Top with avocado, sour cream, and cilantro.
• Add Different Proteins: While this is a chicken stew, you can absolutely swap the protein. Consider using turkey, sausage, or even chickpeas for a vegetarian option.

Serving Suggestions

This Slow Cooker Chicken Stew is a complete meal on its own, but here are some ideas to make it even more satisfying:

• Crusty Bread: Serve with a side of crusty bread for dipping into the delicious broth.
• Salad: A simple green salad is a refreshing accompaniment to the hearty stew.
• Biscuits: Fluffy biscuits are always a welcome addition to any stew.
• Cornbread: Sweet cornbread is a classic pairing with chicken stew.
• Mashed Potatoes: Spoon the stew over a bed of creamy mashed potatoes for an extra comforting meal.

Slow Cooker Chicken Stew: Troubleshooting

Even the best recipes can sometimes go awry. Here are some common issues and how to fix them:

• Stew is Too Watery: If your stew is too watery, remove the lid and cook on high for an additional 30-60 minutes to allow some of the liquid to evaporate. You can also add a cornstarch slurry or beurre manié to thicken it.
• Chicken is Dry: If the chicken is dry, it’s likely overcooked. Next time, try cooking it for a shorter amount of time or using chicken thighs instead of chicken breasts. You can also add a splash of broth or cream to rehydrate the chicken.
• Vegetables are Mushy: If the vegetables are mushy, they’re likely overcooked. Next time, add them later in the cooking process or cut them into larger pieces.
• Stew is Bland: If the stew is bland, add more salt, pepper, herbs, or spices. A squeeze of lemon juice can also brighten the flavors.

Other Delicious Slow Cooker Recipes to Try

If you’re a fan of easy and delicious slow cooker recipes, here are a few more that I think you’ll love. Consider trying my Slow Cooker Lemon Garlic Chicken for a bright and flavorful meal. Or, if you’re craving something cheesy and comforting, my Garlic Parmesan Crockpot Chicken is a must-try. And if you love soups, you’ll adore my Lemon Chicken Orzo Soup and my Creamy Chicken Noodle Soup.

If you’re looking for a stove-top option, be sure to check out my Chicken Stew recipe as well!

Final Thoughts

There you have it! Everything you need to make the most delicious and comforting Slow Cooker Chicken Stew. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a truly satisfying and effortless meal. I know you’re going to love it!

Perfect Slow Cooker Chicken Stew

This slow cooker chicken stew recipe is a heartwarming and effortless meal perfect for busy weeknights. It features tender chicken and flavorful vegetables simmered in a rich broth, creating a comforting and satisfying dish that the whole family will love. Customize it with your favorite vegetables and herbs for a truly personalized stew.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1.5 pounds Yukon gold or red potatoes, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon cornstarch optional, for thickening
• 1 tablespoon cold water optional, for thickening
• 2 tablespoons heavy cream or sour cream optional, for richness
• 1 teaspoon lemon juice optional, for brightness
• Fresh parsley, for garnish optional

Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Whisk
• Ladle

Method

 

1. Cut the chicken into bite-sized pieces.
2. Chop the carrots, celery, potatoes, and onions into uniform pieces. Mince the garlic.
3. Place the vegetables in the bottom of the slow cooker.
4. Add the chicken on top of the vegetables.
5. In a bowl, whisk together the chicken broth, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Pour the mixture over the chicken and vegetables.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and the vegetables should be tender.
7. If you want a thicker stew, whisk together equal parts cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking.
8. Alternatively, you can make a beurre manié by kneading together equal parts softened butter and flour. Add small pieces of the beurre manié to the stew and stir until it thickens.
9. Remove the bay leaf. Stir in a splash of heavy cream or a dollop of sour cream (if using). Season with salt and pepper to taste. A squeeze of lemon juice can also brighten the flavors.
10. Ladle the stew into bowls and serve hot. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, brown the chicken in a skillet before adding it to the slow cooker. Use high-quality broth for the best taste. Adjust the seasoning as needed throughout the cooking process. Leftovers taste even better the next day and can be stored in an airtight container in the refrigerator for up to 3-4 days. For variations, add a pinch of red pepper flakes for a spicy kick, stir in cream of chicken soup for a creamy stew, or add biscuit dough for chicken and dumpling stew.