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–+ servings
Slow Cooker Chicken Stew

Savory Slow Cooker Chicken Stew for Cozy Home Comfort

This Slow Cooker Chicken Stew is a comforting and hearty dish, perfect for chilly nights and family gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 pounds Chicken Thighs Can use chicken breasts but may dry out.
  • 2 tablespoons Olive Oil Vegetable oil can be substituted.
  • 1 Yellow Onion Shallots or leeks can work as replacements.
  • 3 Carrots Parsnips can be used for an earthy flavor.
  • 2 Celery Can omit or use bell peppers instead.
  • 1 pound Yukon Gold Potatoes Russet or red potatoes are good alternatives.
  • 4 cloves Garlic Fresh or pre-minced garlic is ideal.
For the Flavorful Broth
  • 6 cups Low-Sodium Chicken Broth Homemade or vegetable broth can be used.
  • 2 teaspoons Fresh Thyme Use 1/3 the amount if using dried.
  • 2 teaspoons Fresh Rosemary Use 1/3 the amount if using dried.
  • 1 Bay Leaf Remove before serving.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For the Finishing Touches
  • 1 cup Frozen Peas Fresh peas can be used instead.
  • 2 tablespoons Cornstarch For thickening the broth.
  • 2 tablespoons Water To mix with cornstarch.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Start by patting the chicken thighs dry and seasoning them liberally with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the chicken and sear for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
  2. In the same skillet, add chopped yellow onion, diced carrots, and celery. Sauté over medium heat for 5-7 minutes until the onions are translucent, then stir in minced garlic for an additional minute until fragrant.
  3. Transfer the seared chicken along with the sautéed vegetables into your slow cooker. Add the chopped Yukon Gold potatoes, low-sodium chicken broth, fresh thyme, rosemary, and bay leaf. Stir to combine everything evenly.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is fork-tender.
  5. About 20 minutes before serving, remove the bay leaf. Whisk together cornstarch and cold water; stir into the slow cooker with frozen peas and cook on HIGH for an additional 15-20 minutes until the broth thickens.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

This stew is perfect for meal prep and can last in the fridge for up to three days or be frozen for up to three months. Reheat on the stove over medium heat.

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