Slow Cooker Chicken Stew

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Description

This hearty slow cooker chicken stew is a comforting, one-pot meal packed with tender chicken, wholesome vegetables, and a savory, seasoned broth. Perfect for chilly evenings, this stew simmers low and slow, allowing the flavors to meld beautifully into a rich and satisfying dish. It’s healthy, filling, and perfect for family dinners or meal prep.

 Ingredients For Slow Cooker Chicken Stew

  • 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into chunks

  • 3 medium potatoes, peeled & diced

  • 3 carrots, sliced into rounds

  • 2 celery stalks, chopped

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 1 cup frozen peas (added at the end)

  • 4 cups low-sodium chicken broth

  • 2 tbsp tomato paste (optional, for richness)

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 bay leaves

  • 1 tsp paprika

  • 2 tbsp all-purpose flour (optional, for thickening)

  • 2 tbsp olive oil or butter

  • Salt & pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prep the chicken – Season with salt, pepper, and paprika. Optional: sear chicken in a skillet with a little oil until golden (adds extra flavor).

  2. Load the slow cooker – Add potatoes, carrots, celery, onion, garlic, tomato paste, thyme, rosemary, and bay leaves. Place chicken on top.

  3. Add broth – Pour chicken broth over everything, stir lightly.

  4. Cook – Cover and cook:

    • Low: 7–8 hours

    • High: 3–4 hours

  5. Thicken the stew (optional) – About 30 mins before serving, stir in a flour slurry (2 tbsp flour + 3 tbsp water).

  6. Add peas & finish – Stir in peas, adjust seasoning with salt/pepper, and let cook 10 more minutes.

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

 Servings

  • Serves 6 hearty portions

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 28g

  • Carbohydrates: 32g

  • Fat: 9g

  • Fiber: 5g

  • Sodium: 620mg

Notes

  • Chicken thighs stay juicier than breasts in slow cooking.

  • You can add parsnips, turnips, or sweet potatoes for variation.

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

Tips

  • For extra depth, deglaze the skillet with a splash of white wine after searing chicken and add to the slow cooker.

  • Don’t over-stir while cooking to avoid mushy vegetables.

  • Freeze leftovers in airtight containers for up to 3 months.

 Benefits

  • High-protein, balanced meal.

  • One-pot dish = easy cleanup.

  • Great for meal prep & freezer-friendly.

  • Nutrient-rich from lean chicken & veggies.

 Q/A

Q1: Can I use frozen chicken?
A: Yes, but thaw first for food safety and even cooking.

Q2: Can I make this without potatoes?
A: Yes! Substitute with cauliflower florets or butternut squash.

Q3: How do I make it gluten-free?
A: Skip the flour or use cornstarch for thickening.

Q4: Can I make it on the stovetop?
A: Yes—simmer covered for about 1.5 hours until chicken and veggies are tender.

Q5: Can I prep this overnight?
A: Yes, assemble ingredients in the insert the night before (except broth), refrigerate, then add broth and cook next day.

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