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Slow Cooker Chicken Stew simmers to perfection in a delicious and hearty featured image.

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.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
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.