Slow Cooker Chicken Stew is a comforting and hearty dish that’s perfect for chilly days or busy weeknights. Packed with tender chicken, vegetables, and a rich, flavorful broth, it’s a complete meal that requires minimal effort.

The slow cooker does all the work, leaving you with a warm and satisfying dish the whole family will love. Serve it with crusty bread or over rice for a wholesome and filling dinner.

Kitchen Equipment Needed

Slow cooker
Cutting board and knife
Measuring cups and spoons
Wooden spoon

Ingredients Overview

Chicken: Boneless, skinless chicken thighs or breasts work best for tender meat.
Vegetables: Potatoes, carrots, and celery add heartiness and nutrition.
Broth: Chicken broth creates the flavorful base.
Seasoning: Garlic, thyme, and bay leaves provide depth and aroma.
Thickener: Cornstarch or flour thickens the stew for a comforting texture.

Ingredients

1 ½ pounds boneless, skinless chicken thighs or breasts
3 medium potatoes, peeled and diced
3 carrots, sliced into rounds
2 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch or flour (optional, for thickening)
2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Prepare the Ingredients:
Dice the chicken into bite-sized pieces or leave it whole if you prefer shredding it later. Chop all the vegetables into even pieces for consistent cooking.
Layer the Ingredients:
Place the potatoes, carrots, celery, and onion at the bottom of the slow cooker. Add the chicken on top of the vegetables.
Add Seasoning and Broth:
Sprinkle the minced garlic, thyme, salt, and pepper over the chicken and vegetables. Add the bay leaf, then pour the chicken broth over everything.
Cook the Stew:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and the vegetables soft.
Thicken the Stew (Optional):
If you prefer a thicker stew, mix the cornstarch or flour with 2 tablespoons of water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
Serve and Garnish:
Remove the bay leaf. If you left the chicken whole, shred it with two forks and stir it back into the stew. Ladle into bowls, garnish with fresh parsley, and serve hot.

Recipe Tips

Make It Creamy: Stir in ½ cup of heavy cream or milk at the end of cooking for a creamy texture.
Add More Veggies: Peas, green beans, or mushrooms can be added during the last hour of cooking.
Use Fresh Herbs: Substitute fresh thyme for dried for a more vibrant flavor.

What to Serve With This Recipe

Crusty bread or dinner rolls for dipping.
A side salad with a light vinaigrette to balance the richness.
Serve over cooked rice or egg noodles for a heartier meal.

Frequently Asked Questions

Can I freeze chicken stew?
Yes! Allow the stew to cool completely, then store it in airtight containers or freezer bags. It will keep in the freezer for up to 3 months.

Can I use frozen chicken?
Yes, but adjust the cooking time. Make sure the chicken reaches an internal temperature of 165°F (74°C).

How long does it last in the fridge?
Chicken stew can be stored in an airtight container in the refrigerator for up to 4 days.

Serving Suggestions

Top with freshly grated Parmesan cheese or a dollop of sour cream for extra richness.
Pair with a glass of white wine or a sparkling water infused with lemon.

Ingredients

Chicken thighs or breasts, potatoes, carrots, celery, onion, garlic, chicken broth, thyme, bay leaf, salt, pepper, cornstarch or flour, parsley

Instructions

Layer the vegetables and chicken in the slow cooker.
Season and pour in the broth.
Cook on low for 6-8 hours or high for 3-4 hours.
Thicken with cornstarch slurry if desired.
Serve garnished with parsley.

This Slow Cooker Chicken Stew is the ultimate comfort food, easy to prepare, and perfect for any occasion!