Hearty Slow Cooker Chicken Stew

Description

Warm up with Hearty Slow Cooker Chicken Stew, a comforting family dinner that’s perfect for chilly evenings. Tender chicken, hearty potatoes, sweet carrots, celery, and peas slowly simmer in a rich, herb-infused broth until every bite is packed with cozy homemade flavor. This easy slow cooker recipe requires minimal prep, allowing the crockpot to do all the work while filling your home with an irresistible aroma. The result is a thick, satisfying stew that’s wholesome, nourishing, and perfect for serving with crusty bread or fluffy biscuits. Whether you’re feeding a hungry family, meal prepping for the week, or looking for the ultimate comfort food, this hearty chicken stew is sure to become a favorite.

Ingredients For the Stew

2 pounds boneless, skinless chicken thighs or breasts
4 medium Yukon Gold potatoes, diced
3 large carrots, sliced
3 celery stalks, sliced
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup frozen peas
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Italian seasoning
2 bay leaves

For Thickening (Optional)

2 tablespoons cornstarch
2 tablespoons cold water

For Garnish

Fresh chopped parsley
Fresh cracked black pepper

Instructions

Lightly grease the inside of your slow cooker with cooking spray or olive oil.

Add the diced potatoes, carrots, celery, onion, and garlic to the bottom of the slow cooker.

Place the chicken on top of the vegetables and season with salt, black pepper, thyme, rosemary, and Italian seasoning.

Whisk together the chicken broth, tomato paste, and olive oil until smooth, then pour the mixture over the chicken and vegetables. Add the bay leaves.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is tender and the vegetables are fully cooked.

Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaves.

Return the shredded chicken to the slow cooker and stir in the frozen peas.

If you prefer a thicker stew, mix the cornstarch with cold water to form a slurry. Stir it into the stew, cover, and cook on HIGH for another 15 minutes until thickened.

Taste and adjust seasoning if needed.

Ladle the stew into bowls, garnish with fresh parsley and cracked black pepper, and serve with warm crusty bread, biscuits, or dinner rolls.

Tips & Notes

Chicken thighs stay extra juicy during slow cooking, but chicken breasts work well too.
Add mushrooms, green beans, or corn for extra vegetables.
For a richer flavor, stir in 2 tablespoons of heavy cream just before serving.
Fresh herbs can be substituted for dried herbs using three times the amount.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled stew for up to 3 months. Thaw overnight before reheating.
Reheat gently on the stovetop or in the microwave until hot throughout.

Q&A

Can I use frozen chicken?
For food safety, it’s best to thaw the chicken before placing it in the slow cooker.

Can I make this stew dairy-free?
Yes. The recipe is naturally dairy-free unless you choose to add cream.

Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a slightly sweeter flavor and extra nutrients.

What can I serve with this stew?
Crusty artisan bread, buttery biscuits, cornbread, garlic bread, or a fresh green salad are all excellent choices.

Servings & Nutrition

Servings: 6

Approximate Nutrition Per Serving:

Calories: 355
Protein: 33g
Carbohydrates: 24g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 540mg
Fiber: 4g
Natural Sugar: 6g (primarily from carrots, peas, onions, and celery)
Added Sugar: 0g