Here’s a comforting and hearty Slow Cooker Chicken Stew recipe — full of tender chicken, veggies, and a rich, flavorful broth. It’s a perfect one-pot meal for busy days.
🍲 Slow Cooker Chicken Stew
🕒 Cook Time: 6–8 hours (on low) or 3–4 hours (on high)
🍽️ Serves: 6
Ingredients
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1½ to 2 lbs boneless, skinless chicken thighs or breasts
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3 carrots, sliced
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3 celery stalks, chopped
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3 medium potatoes, peeled and diced (Yukon gold or red potatoes work best)
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1 small onion, diced
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3–4 cloves garlic, minced
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1½ tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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4 cups low-sodium chicken broth
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2 tbsp tomato paste (optional, for deeper flavor)
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2 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
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1 cup frozen peas or corn (add at the end)
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1 tbsp olive oil or butter (optional, for browning)
Instructions
1. Optional: Sear the Chicken (More Flavor)
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Heat a skillet over medium-high heat with olive oil or butter.
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Lightly brown chicken on both sides for 2–3 minutes per side.
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Transfer to slow cooker.
2. Add Everything to the Slow Cooker
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Place chicken in the bottom.
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Add carrots, celery, potatoes, onion, garlic, herbs, salt, pepper, tomato paste (if using), and broth.
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Stir to combine.
3. Cook
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Low: 6–8 hours
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High: 3–4 hours
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Until chicken is very tender and vegetables are soft.
4. Shred the Chicken
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Remove chicken, shred with two forks, then return to the pot.
5. Thicken the Stew (Optional)
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Mix 2 tbsp cornstarch with 2 tbsp cold water.
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Stir into the stew and cook on high for another 15–20 minutes, uncovered, until thickened.
6. Add Peas or Corn
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Stir in frozen peas or corn in the last 10–15 minutes.
✅ Tips & Variations
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For a creamier stew: Stir in ½ cup heavy cream or a few spoonfuls of sour cream at the end.
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Add greens: Toss in chopped spinach or kale in the last 10 minutes.
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Use rotisserie chicken: Add pre-cooked shredded chicken in the last hour of cooking to speed things up.
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Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño.