Description
Warm your soul with this incredibly easy and hearty **Slow Cooker Chicken Stew**! Tender pieces of chicken thighs, wholesome vegetables like potatoes, carrots, and celery, and aromatic herbs simmer together in a rich, savory broth. Perfect for a busy day, this comforting meal cooks itself to perfection, delivering maximum flavor with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces (chicken breast can be used, but thighs stay more tender)
1.5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes (about 4 medium potatoes)
4 large carrots, peeled and sliced into 1/2-inch thick rounds
3 celery stalks, sliced into 1/2-inch pieces
1 large yellow onion, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour (for thickening, optional, or use a cornstarch slurry later)
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
2 bay leaves
4 cups low-sodium chicken broth
1 cup frozen peas (add towards the end)
1 cup frozen corn kernels (add towards the end, optional)
2 tablespoons olive oil or vegetable oil
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. If using a slow cooker with a searing function, brown chicken directly in the pot. Otherwise, brown in a large skillet with olive oil (2-3 minutes per side) then transfer to slow cooker. (Optional but recommended for flavor).
2. Sauté Aromatics (Optional but Recommended): In the same skillet (or slow cooker if searing-capable), sauté chopped onion over medium heat until translucent (5-7 minutes). Add minced garlic, dried thyme, dried rosemary, and dried sage; cook for 1 minute until fragrant. Transfer to slow cooker.
3. Combine Ingredients in Slow Cooker: Add diced potatoes, sliced carrots, and sliced celery to the slow cooker with the chicken (and aromatics if sautéed). Sprinkle all-purpose flour over all ingredients (if using for initial thickening) and toss gently to coat.
4. Add Broth and Seasonings: Pour low-sodium chicken broth over ingredients. Add bay leaves. Season lightly with additional salt and pepper. Stir gently to combine.
5. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender and vegetables are soft. Avoid lifting the lid frequently.
6. Add Frozen Vegetables: About 20-30 minutes before the end of cooking, stir in frozen peas and frozen corn (if using).
7. Thicken (If Necessary): If a thicker stew is desired and flour wasn’t used, make a slurry: whisk 2 tbsp cornstarch with 3-4 tbsp cold water. Stir slurry into stew. Turn slow cooker to HIGH (if on LOW) and cook for 15-20 minutes until thickened. Alternatively, remove hot liquid, whisk in slurry, then return.
8. Final Seasoning and Rest: Remove bay leaves. Taste and adjust seasonings (salt, pepper, herbs) as needed. Let stew rest for 10-15 minutes before serving.
9. Serve: Ladle hot stew into bowls and garnish with freshly chopped parsley. Enjoy!
Notes
**Browning is Worth It:** While optional, browning the chicken and sautéing the aromatics before slow cooking adds significant depth and richness to the stew’s flavor profile.
**Don’t Overcrowd the Slow Cooker:** Ensure there’s enough space for the ingredients to simmer evenly. Avoid filling past the maximum fill line of your slow cooker.
**Avoid Frequent Lid Lifting:** Every time you lift the lid of the slow cooker, a significant amount of heat escapes, which can add 15-20 minutes to the total cooking time. Resist the urge to peek!
**Adjust Thickening:** The flour provides a subtle thickness from the start. If you want a very thick stew, use the cornstarch slurry method at the end, which gives you more control over the final consistency.
- Prep Time: 20-30 minutes
- Cook Time: 3.5-8.5 hours
- Category: Main Dish, Slow Cooker, Stew, Comfort Food
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350-450 kcal
- Sugar: N/A
- Sodium: Varies
- Fat: 10-15 g
- Saturated Fat: 2-4 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35-45 g
- Fiber: 5-7 g
- Protein: 30-40 g
- Cholesterol: N/A