Go Back
Easy slow cooker chicken stew recipe featured image showing a hearty bowl of stew with chicken, vegetables, and broth, perfect for a comforting and simple meal.

Slow Cooker Chicken Stew Perfection

This Slow Cooker Chicken Stew is a comforting and flavorful meal perfect for a chilly day. Made with simple ingredients like chicken thighs, vegetables, and herbs, this recipe requires minimal effort and yields a hearty and satisfying stew that the whole family will love. Let your slow cooker do the work and come home to a delicious, home-cooked meal.
Print Recipe Pin Recipe
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
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups chicken broth, low sodium
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon olive oil optional, for searing
  • Fresh parsley, chopped for garnish
  • Sour cream or Greek yogurt optional, for topping

Equipment

  • Slow cooker
  • Large skillet (optional)
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Prepare the ingredients: Chop the onion, carrots, celery, and potatoes. Mince the garlic. Cut the chicken thighs into 1-inch pieces if they aren't already.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
  3. Optional: Sear the chicken in batches until lightly browned on all sides. This step adds flavor to the stew, but can be skipped.
  4. Place the chopped onion, carrots, and celery in the bottom of your slow cooker.
  5. Add the minced garlic, potatoes, and seared chicken (or uncooked chicken, if skipping the searing step).
  6. Pour in the chicken broth and stir in the tomato paste, dried thyme, and dried rosemary.
  7. Add the bay leaf.
  8. Season with salt and pepper to taste.
  9. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
  10. Once the stew is cooked, remove the bay leaf.
  11. Give the stew a good stir. If you prefer a thicker stew, you can mash some of the potatoes against the side of the slow cooker.
  12. Taste and adjust seasoning as needed.
  13. Serve hot, garnished with fresh parsley and a dollop of sour cream or Greek yogurt, if desired.

Notes

For a richer flavor, sear the chicken before adding it to the slow cooker. If the stew is too watery at the end of cooking, remove the lid and cook on high for 30-60 minutes to allow some of the liquid to evaporate. Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. A splash of Worcestershire sauce, a pinch of red pepper flakes, a squeeze of lemon juice, or a Parmesan rind (removed before serving) can add a unique depth of flavor. Consider adding other vegetables like peas, green beans, corn, or mushrooms, or stir in a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber.