Slow Cooker Chicken Stew
A cozy, hearty slow cooker chicken stew loaded with tender chicken, vegetables, and savory herbs. Perfect for chilly nights, busy weekdays, or weekend family dinners — comforting and effortless!
Ingredients
- 2 lbs 900g boneless, skinless chicken thighs (or breasts)
- 4 medium potatoes 500g, peeled and diced
- 4 medium carrots 200g, peeled and sliced
- 3 celery stalks 150g, chopped
- 1 medium onion 150g, diced
- 3 cloves garlic minced
- 4 cups 1L low-sodium chicken broth
- 2 tbsp 30g tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Prep Ingredients
- I peel and dice 4 potatoes, slice 4 carrots and 3 celery stalks, dice 1 onion, and mince 3 garlic cloves. I trim 2 lbs chicken thighs and cut into chunks or leave whole for shredding later, preparing for this chicken stew.
Assemble in Slow Cooker
- I layer the potatoes, carrots, celery, onion, and garlic in the slow cooker, placing the chicken on top. In a small bowl, I whisk 4 cups broth with 2 tbsp tomato paste, 1 tsp thyme, 1 tsp rosemary, 1 bay leaf, salt, and pepper, then pour over the ingredients for this crockpot Slow Cooker Chicken Stew.
Cook Stew
- I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and veggies are soft for this chicken Slow Cooker Chicken Stew.
Finish and Serve
- I remove the bay leaf, taste, and adjust seasoning. I shred or cut the chicken into bite-sized pieces, garnish with 2 tbsp parsley, and serve this crockpot chicken stew hot.
Notes
- Add frozen peas or green beans near the end of cooking.
- Swap potatoes for sweet potatoes or add barley for variety.
- Stir in cream at the end for a richer stew.
- Keep slow cooker on warm to serve buffet-style at gatherings.