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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and chunky baby potatoes. A thick, golden gravy forms as it cooks on Low for hours, then is thickened with a quick cornstarch slurry.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken thighs
  • 2 lb bone-in chicken thighs
Vegetables
  • 1 lb baby potatoes halved
  • 3 carrots cut into thick rounds
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth and seasonings
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
Thickener and garnish
  • 3 tbsp cornstarch
  • 3 tbsp water to make slurry
  • salt to taste
  • black pepper to taste
  • fresh parsley for serving

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the baby potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  2. Nestle the bone-in chicken thighs on top, then add the minced garlic.
  3. Pour in the chicken broth, cream of chicken soup, and tomato paste, then sprinkle in dried thyme, dried rosemary, and add the bay leaf so they’re distributed.
Slow-cook until tender
  1. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the chicken thighs are very tender and easy to pull apart.
Shred and thicken
  1. Transfer the chicken to a plate and discard the skin and bones, then shred the meat.
  2. Remove the bay leaf from the stew and stir the cornstarch slurry (cornstarch mixed with water) into the cooking liquid.
  3. Cook on High for 20 minutes until the stew thickens to a gravy-like consistency and looks glossy.
Finish and serve
  1. Return the shredded chicken to the slow cooker and stir to combine.
  2. Season with salt and black pepper to taste, then garnish with fresh parsley before serving.

Notes

For the best texture, avoid lifting the lid during the long cook time so the stew stays hot and cooks evenly. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months (thicken after thawing if the gravy loosens). If you want a lighter option, use low-sodium chicken broth and low-sodium cream of chicken soup.