Hey y’all! If you’re craving a bowl of something warm, savory, and soul-soothing, this Slow Cooker Chicken Stew Recipe delivers tender chicken, velvety potatoes, and a broth so rich you’ll want to sip it from the spoon. It’s weeknight-easy, crowd-pleasing, and perfect for everything from busy school nights to lazy Sundays. Let’s get cooking!
- Prep Time: 20 minutes
- Cook Time: 7 hours on LOW (or 4 hours on HIGH)
- Total Time: 7 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)
- Yield: 6 servings (about 1.5 cups each)
Why You’ll Love This Slow Cooker Chicken Stew Recipe
- Set-it-and-forget-it convenience with deep, slow-cooked flavor.
- Hearty, wholesome ingredients that make a complete one-pot meal.
- Flexible and forgiving—swap veggies or herbs without stress.
- Family-friendly leftovers reheat beautifully for easy lunches.
- Light yet satisfying, with a silky, spoon-coating broth.
Ingredients for Slow Cooker Chicken Stew Recipe
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch cubes
- 2 medium carrots, peeled and sliced 1/2-inch thick (about 1.5 cups)
- 2 celery ribs, diced (about 1 cup)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup frozen peas (added at the end)
- 4 cups (960 ml) low-sodium chicken broth
- 2 tbsp tomato paste
- 1/2 cup (120 ml) dry white wine (optional; sub more broth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary, lightly crushed
- 1 tsp paprika
- 1 bay leaf
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil (for searing, optional)
- 2 tbsp unsalted butter (optional, richness)
- 2 tbsp all-purpose flour (for thickening; see gluten-free note)
- 1–2 tbsp fresh parsley, chopped (garnish)
- 1 tbsp lemon juice (finish)
- Optional: 1/4 cup heavy cream for a luscious finish
- Optional thicker texture: 1 1/2 tbsp cornstarch + 1 1/2 tbsp cold water slurry
Directions: How to Make Slow Cooker Chicken Stew
Step 1: Sear for Deeper Flavor (Optional but Recommended)
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat chicken dry, season lightly with salt and pepper, and sear in batches, 2–3 minutes per side, until lightly browned (about 6–8 minutes total). Transfer to the slow cooker. In the same skillet, melt 2 tbsp butter and sauté onion, celery, and carrots for 3–4 minutes until fragrant; add garlic and cook 30 seconds. Sprinkle in the flour and cook 1 minute, then whisk in 1 cup broth to make a smooth slurry. Pour mixture into the slow cooker.
Step 2: Layer Ingredients for Crockpot Chicken Stew
Add potatoes, remaining 3 cups broth, tomato paste, wine (if using), Worcestershire sauce, thyme, rosemary, paprika, bay leaf, 1 1/2 tsp salt, and 1/2 tsp pepper to the slow cooker. Stir to combine and nestle chicken pieces evenly.
Step 3: Cook the Slow-Cooked Chicken Stew
Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until the chicken is fork-tender and the potatoes are soft. The chicken should reach an internal temperature of 165°F (74°C).
Step 4: Finish, Thicken, and Brighten
In the last 15 minutes, add frozen peas. If you prefer a thicker stew, stir in the cornstarch slurry and cook 10–15 minutes more until glossy and thickened. Remove bay leaf, stir in lemon juice and heavy cream (if using), adjust salt and pepper, and top with chopped parsley before serving.
Notes for Crockpot Chicken Stew Success
- Cut potatoes and chicken into evenly sized pieces (about 1 inch) so everything cooks at the same rate.
- For deeper savory complexity, that quick sear is worth it—browning develops flavor via the Maillard reaction (learn more).
- New to slow cookers? These slow cooker tips cover layering, liquid amounts, and timing.
Variations on This Slow Cooker Chicken Stew
- Creamy Herb Version: Add 1/2 cup heavy cream and 1 tsp Dijon at the end; stir in fresh dill or tarragon.
- Southwest Twist: Swap paprika for 1 tsp chili powder and 1/2 tsp cumin; add a 4-oz can diced green chiles.
- Veggie-Loaded: Stir in chopped kale (2 cups) during the last 30 minutes and add extra carrots and mushrooms.
Required Equipment for Chicken Stew in the Slow Cooker
- 5–7 quart slow cooker with LOW/HIGH settings
- Large skillet (for searing and making the slurry)
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Storage for Slow Cooker Chicken Stew
- Refrigerator: Cool completely, then store in airtight containers up to 4 days. Reheat gently on the stove over medium-low until simmering and the chicken hits 165°F (74°C).
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge, then reheat to 165°F. If using cream, add it after reheating to prevent curdling.
Serving & Pairings
- Serve with crusty bread, garlic toast, or warm buttered biscuits.
- Spoon over fluffy white rice, brown rice, or buttered egg noodles for extra comfort.
- Add a crisp green salad with lemon vinaigrette to balance the richness.
Pro Tips for the Best Slow Cooker Chicken Stew Recipe
- Use chicken thighs for foolproof tenderness; breasts can overcook—if using breasts, cook on LOW and start checking at 3 hours.
- Season in layers: salt the chicken, taste the broth before cooking, then finish with lemon and fresh herbs for brightness.
- Always reheat leftovers to a safe 165°F; see USDA guidance on safe minimum internal temps.
FAQ: Slow Cooker Chicken Stew Recipe
Can I use chicken breasts instead of thighs?
Yes. Use 1.5 lb boneless, skinless breasts cut into 1-inch cubes. Cook on LOW and start checking for doneness at 3–3.5 hours to prevent drying; remove pieces that reach 165°F.
How can I thicken the stew without flour?
Use the cornstarch slurry listed above, or mash some of the cooked potatoes into the broth to naturally thicken. Both methods keep it gluten-free.
Can I add frozen chicken to the slow cooker?
No—avoid starting with frozen chicken in a slow cooker, as it can linger in the temperature danger zone. Thaw safely in the refrigerator before cooking and ensure the chicken reaches 165°F.
Ingredients
- 2 lbs boneless skinless chicken thighs (about 900 g), trimmed
- 4 cups low-sodium chicken broth (960 ml)
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the chicken on both sides, 2–3 minutes per side. (Optional step for deeper flavor; you can skip and add chicken directly to the slow cooker.)
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2Place carrots, potatoes, onion, celery, and garlic in the slow cooker. Add tomato paste, dried thyme, dried rosemary, and bay leaf; stir to combine with the vegetables.
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3Nestle the browned (or raw) chicken thighs on top of the vegetables. Pour in the chicken broth until ingredients are mostly submerged. Cover the slow cooker.
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4Cook on low for 6 hours (or on high for 3–4 hours) until the chicken is fully cooked and vegetables are tender.
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5Remove the chicken and shred or cube it with two forks, then return it to the slow cooker. For a thicker stew, mix the flour with 3 tablespoons of cold broth to form a slurry, stir it into the stew, and cook uncovered for an additional 10–15 minutes until slightly thickened.
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6Discard the bay leaf, adjust seasoning with salt and pepper to taste, stir in chopped parsley, and serve hot with crusty bread or over rice if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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