This warm and hearty slow cooker chicken stew is perfect for cozy days. Just toss in chicken, veggies, and some broth, let it cook, and enjoy the wonderful smells that fill your kitchen!
Honestly, I love how easy this is to make. Just add everything to the slow cooker, set it, and forget it! Plus, the tender chicken and juicy veggies make it a family favorite.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for flavor and tenderness. You can use boneless, skinless thighs or drumsticks if preferred, though they may lack some richness.
Potatoes: I love using russet potatoes for their creaminess. You can substitute with Yukon Gold or white potatoes. Sweet potatoes also add a nice twist!
Carrots: Fresh carrots give a sweet crunch to the stew. If unavailable, frozen carrots work too; just toss them in toward the end of cooking.
Chicken Broth: Homemade is always best, but store-bought works too. You can substitute vegetable broth for a lighter option or for a vegetarian version. Just keep in mind it may alter the stew’s flavor.
Herbs: Dried thyme and rosemary are classic choices. You can swap with fresh herbs if you have them, but reduce the amounts since fresh herbs are more potent.
How Do I Make Sure My Chicken Stew Is Flavorful?
Building flavor is key in this stew. Start by searing the chicken. This not only adds color but creates a nice depth of flavor. Don’t skip this step!
- Heat olive oil in your skillet until it’s nice and hot.
- Sear the chicken thighs skin-side down for a few minutes, letting them brown nicely before flipping.
- Use the leftover bits in the pan! They add richness to your stew.
When adding the vegetables and broth, layer in the flavors by adding herbs and seasonings right away. Letting them cook for a few hours in the slow cooker will develop a rich taste.
Slow Cooker Chicken Stew
Ingredients You’ll Need:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 large potatoes, peeled and diced into chunks
- 3 large carrots, peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting chicken stew takes about 15 minutes of prep time. Then, you simply set your slow cooker to low for 6-7 hours or high for 3-4 hours. Just let it do its thing while you relax!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken thighs generously with salt and pepper on both sides. This helps build flavor right from the start.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear them until they’re golden brown, about 3-4 minutes per side. Once they’re nicely browned, remove them from the skillet and set them aside. This step adds so much flavor!
3. Add Vegetables to the Slow Cooker:
In your slow cooker, add the diced potatoes, chopped carrots, diced onion, and minced garlic. Stir to combine all the veggies well.
4. Add Seasonings:
Next, stir in the tomato paste, dried thyme, and dried rosemary. If you’re using Worcestershire sauce, add that too. It gives a wonderful depth of flavor!
5. Place the Chicken:
Now, place the seared chicken thighs right on top of the vegetables. It doesn’t have to be pretty; everything will blend nicely while cooking.
6. Pour in the Broth:
Carefully pour the chicken broth over everything in the slow cooker. This will create a flavorful base for your stew.
7. Cook:
Cover your slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken will be tender and the veggies will be perfectly cooked.
8. Add Peas:
About 30 minutes before serving, stir in the frozen peas. They add a nice pop of color and flavor!
9. Thicken the Stew (Optional):
If you’d like a thicker stew, remove the chicken thighs before thickening. Mix the all-purpose flour with 1/2 cup of cold water to create a slurry. Stir this into the stew, cover, and cook on high for another 15-20 minutes until thickened.
10. Final Touches:
After thickening, you may choose to remove the skin from the chicken. Shred or chop the chicken meat and return it to the stew. Adjust the seasoning with more salt and pepper if needed.
11. Serve:
Ladle the hearty stew into bowls and garnish each with a sprinkle of chopped fresh parsley. Enjoy your warm and comforting meal!
Enjoy your hearty, comforting slow cooker chicken stew!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless, skinless chicken thighs will work just fine. Just reduce the cooking time slightly since they cook faster than bone-in thighs.
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead. Typically, use about one-third of the amount of dried herbs compared to fresh since they’re more concentrated in flavor. So, for thyme and rosemary, use about 1/3 teaspoon each.
Can I Make This Stew Ahead of Time?
Yes, you can prepare this stew ahead of time! Cook it fully and let it cool, then refrigerate for up to 3 days. Just reheat on the stove or in the microwave before serving. You may need to add a splash of broth if it thickens too much.
How Do I Thicken This Stew?
If you prefer a thicker stew, you can create a slurry using flour and water. Mix about 2 tablespoons of flour with 1/2 cup of cold water, stir it in during the last 15-20 minutes of cooking, and let it thicken up nicely!
