This Easy Slow Cooker Chicken Stew is the perfect dish for a cozy meal. With tender chicken, carrots, and potatoes, it’s hearty and satisfying. Just toss everything in and let it simmer!
I love how simple this stew is—no fuss and loads of flavor! It makes the whole house smell amazing. Plus, you’ll have plenty of leftovers for lunch. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for a juicier flavor, but breasts work too. If you have leftover roasted chicken, throw that in instead—just add it at the end to warm it through!
Carrots: They add sweetness and color. If you’re in a pinch, use frozen or canned carrots. Sweet potatoes also make a great substitute for regular potatoes, adding a subtle sweetness.
Potatoes: I like using russet or Yukon gold for their creaminess. If you’re looking for a low-carb option, cauliflower can be a great alternative—just mash it into the stew at the end for a comforting thickness.
Herbs: Dried thyme and rosemary provide a cozy flavor. Feel free to swap them for Italian seasoning or other mixed herbs if that’s what you have on hand!
How Do I Get My Chicken Stew to Thicken Just Right?
If you want a thicker stew, adding flour towards the end is a great move. Here’s how to do it:
- Mix 3 tablespoons of flour with a little cold water to make a slurry.
- Stir this mixture into the stew during the last 30 minutes of cooking.
- This keeps lumps at bay and gives your stew that hearty texture.
Also, be sure to leave the lid on during cooking. Every time you lift it, steam escapes, which can affect the thickening process!
Easy Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup frozen peas
- ½ cup celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons olive oil or butter
How Much Time Will You Need?
You will need about 15 minutes for preparation and then about 6-8 hours for cooking on low or 3-4 hours on high. This makes it a fantastic choice for a weekend meal or when you want something ready for dinner after a busy day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by lightly coating the bottom of your slow cooker with olive oil or butter. This helps to prevent sticking and adds a lovely flavor.
2. Add the Chicken:
Place the cut chicken pieces directly into the slow cooker. Don’t worry about browning the chicken first; it will cook beautifully in the broth!
3. Layer the Vegetables:
Next, add the carrots, potatoes, onion, garlic, and celery right on top of the chicken. This will create a flavorful base.
4. Pour in the Broth:
Now it’s time to add the chicken broth. Pour it over the chicken and veggies, ensuring everything is nicely covered.
5. Season It Up:
Sprinkle the dried thyme, rosemary, paprika, salt, and pepper over the mixture. Feel free to adjust the spices based on your taste preferences!
6. Get Cooking:
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through.
7. Add the Peas:
About 30 minutes before you’re ready to serve, stir in the frozen peas. They will warm through and add a pop of color!
8. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a little cold water to create a slurry. Stir this into the stew and let it cook for the last 30 minutes until it thickens up nicely.
9. Taste and Adjust:
Before serving, taste the stew and adjust the seasoning if needed. Some people like an extra pinch of salt or pepper!
10. Serve and Enjoy:
Serve the stew hot, and it’s fantastic alongside some crusty bread to soak up all the delicious broth. Enjoy your comforting slow cooker chicken stew!
FAQ for Easy Slow Cooker Chicken Stew
Can I Use Frozen Chicken for This Recipe?
Yes, you can! If you’re using frozen chicken, just add an extra hour to the cooking time on low, or about 30-45 minutes on high. Ensure it’s fully cooked and reaches an internal temperature of 165°F before serving.
What If I Don’t Have Certain Vegetables?
No problem! You can easily substitute or omit veggies based on what you have on hand. For example, parsnips, turnips, or even green beans would work well. Just keep the overall volume similar to maintain the stew’s consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Just make sure to cool it completely before freezing!
Can I Make This Recipe in a Regular Pot?
Absolutely! If you prefer to cook it on the stovetop, you can brown the chicken and sauté the vegetables in a large pot first, then add the broth and seasonings. Let it simmer covered for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
