Hearty Slow Cooker Chicken Stew with Vegetables and Herbs

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Description

This Hearty Slow Cooker Chicken Stew is the ultimate comfort food — tender chunks of chicken simmered low and slow with carrots, potatoes, celery, peas, and aromatic herbs in a rich broth. The flavors meld beautifully over hours of cooking, creating a cozy, filling, and nutritious one-pot meal that’s perfect for chilly evenings or make-ahead family dinners.

 Ingredients For Hearty Slow Cooker Chicken Stew with Vegetables and Herbs

  • 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks

  • 3 medium potatoes, diced

  • 3 large carrots, sliced

  • 2 stalks celery, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 cup frozen peas (added at the end)

  • 4 cups low-sodium chicken broth

  • 1 cup water

  • 2 tbsp tomato paste (optional, for richness)

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 tsp dried rosemary (or 1 sprig fresh)

  • 2 bay leaves

  • 2 tbsp olive oil or butter

  • 2 tbsp all-purpose flour (to thicken)

  • Salt & black pepper to taste

  • Fresh parsley for garnish

Instructions

  1. Prepare chicken – Pat dry, season lightly with salt & pepper.

  2. Sear (optional for deeper flavor) – In a skillet, heat olive oil, brown chicken pieces for 2–3 minutes per side. Transfer to slow cooker.

  3. Add veggies – Place potatoes, carrots, celery, onion, and garlic in the slow cooker.

  4. Flavor base – Stir in tomato paste, thyme, rosemary, and bay leaves.

  5. Pour liquids – Add chicken broth and water, mixing gently.

  6. Cook – Cover and cook:

    • Low: 7–8 hours

    • High: 3–4 hours

  7. Thicken (optional) – In the last 30 mins, whisk flour with a little water, stir into stew to thicken.

  8. Finish – Stir in peas 10 mins before serving. Remove bay leaves, taste, and adjust seasoning.

  9. Serve – Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread.

 Notes

  • Chicken thighs are preferred for tenderness, but breasts also work.

  • For extra heartiness, add parsnips, turnips, or green beans.

  • If you like creamier stew, stir in ½ cup heavy cream or coconut milk at the end.

  • Make ahead: This stew tastes even better the next day!

 Tips

  • Browning chicken first = richer flavor.

  • To save time, you can skip searing and add chicken directly.

  • Use cornstarch instead of flour for gluten-free thickening.

  • Add a splash of lemon juice before serving for brightness.

 Servings

  • Serves 6 people generously.

Nutritional Info (per serving, approx.)

  • Calories: 340 kcal

  • Protein: 32g

  • Carbohydrates: 28g

  • Fat: 11g

  • Fiber: 5g

  • Sodium: 680mg

 Benefits

  • High protein for muscle repair and satiety.

  • Rich in vitamins A & C from carrots and peas.

  • Potassium boost from potatoes for heart health.

  • Immune support from garlic, onion, and herbs.

  • Comforting, balanced, and family-friendly.

 Q&A

Q: Can I use frozen chicken?
A: For food safety, always thaw chicken first before adding to the slow cooker.

Q: Can I make it dairy-free?
A: Yes, just skip cream or use coconut milk for richness.

Q: How long does it store?
A: Refrigerate up to 4 days or freeze for up to 3 months.

Q: Can I cook this on the stovetop instead?
A: Yes! Simmer covered for 60–75 minutes until chicken and veggies are tender.

Q: What’s the best side dish?
A: Crusty bread, biscuits, or a fresh green salad.

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