There’s just something magical about coming home to the smell of a warm, hearty meal waiting for you. This Slow Cooker Chicken Stew is comfort food at its best—rich, flavorful, and packed with tender chicken, veggies, and a thick, savory broth. It’s one of those meals your whole family will love, and it’s so easy to make! Just toss everything into your slow cooker in the morning, and by dinnertime, you’ve got a delicious, cozy dinner ready to go. Bonus: it’s perfect for picky eaters and works great for leftovers, too.
Let’s get started!
What You’ll Need
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 4 medium potatoes, peeled and chopped into chunks
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1/2 tsp smoked paprika (optional but adds great flavor)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for optional browning)
- 3 tbsp cornstarch + 3 tbsp water (to thicken)
- Fresh parsley (for garnish)
Pro Tips
- Browning the chicken first: If you have time, sear the chicken in olive oil before adding it to the slow cooker. This adds extra flavor to the stew.
- Don’t overcut the veggies: Keep your potato and carrot chunks on the larger side so they don’t turn to mush during the long cook time.
- Add the thickener at the end: Wait until the stew is done cooking to stir in the cornstarch slurry. This keeps the broth from being too thick or clumpy.
- Use chicken thighs for juicier meat: Thighs stay tender and flavorful, but chicken breasts work well, too, if you prefer leaner meat.
- Make it kid-friendly: Serve with crusty bread or crackers to make it more fun for the little ones!
Tools You’ll Need
- A slow cooker (6-quart recommended)
- Cutting board and sharp knife
- Measuring cups and spoons
- A small mixing bowl (for the cornstarch slurry)
- Wooden spoon or ladle
Substitutions and Variations
- Vegetables: Swap potatoes for sweet potatoes, or add green beans, peas, or mushrooms toward the end of cooking.
- Protein: Use boneless pork or beef instead of chicken for a different twist.
- Herbs: Try fresh thyme and rosemary instead of dried for a more vibrant flavor.
Make-Ahead Tips
- Prep the night before: Chop all the veggies and store them in the fridge. You can also season the chicken and have everything ready to dump into the slow cooker in the morning.
How to Make Slow Cooker Chicken Stew
1. Prep Your Ingredients
Peel and chop your vegetables, mince the garlic, and dice the onion. If you’re browning the chicken, season it with salt and pepper and sear it in a pan with olive oil for 2-3 minutes per side.
2. Load the Slow Cooker
Place the chicken, potatoes, carrots, celery, onion, and garlic into the slow cooker. Add the chicken broth, tomato paste, thyme, rosemary, bay leaves, smoked paprika, and a pinch of salt and pepper.
3. Cook Low and Slow
Set your slow cooker to low and cook for 7-8 hours (or on high for 4-5 hours), until the chicken is tender and the vegetables are soft.
4. Thicken the Stew
In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
5. Serve and Enjoy
Remove the bay leaves, shred the chicken if desired, and ladle the stew into bowls. Garnish with fresh parsley and serve with crusty bread.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This stew freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Wrap-Up
I hope you and your family love this Slow Cooker Chicken Stew as much as we do! It’s one of those recipes that feels like a warm hug in a bowl. Give it a try, and don’t forget to come back and share how it turned out for you—or ask any questions if you need help. Happy cooking! 😊
