Why Make This Recipe
Slow cooker chicken stew is a comforting and tasty dish that’s perfect for any day of the week. It’s simple to prepare and fills your home with a warm, inviting smell as it cooks. The combination of tender chicken, fresh vegetables, and rich broth makes it a hearty meal that everyone will love. Plus, using a slow cooker means you can set it and forget it, freeing up your time for other activities.
How to Make Slow Cooker Chicken Stew
Ingredients:
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Directions:
- Sear the chicken in a hot skillet until golden brown.
- Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
- Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute the flavors.
- Pour in the chicken broth. If using flour, whisk it with a little broth or water before adding, or sprinkle over and stir to thicken.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken and vegetables are tender.
- Remove bay leaves, taste and adjust seasoning, and serve garnished with fresh parsley.
How to Serve Slow Cooker Chicken Stew
Serve the chicken stew hot, straight from the slow cooker. It pairs well with crusty bread, rice, or a fresh garden salad. For added color and flavor, sprinkle some chopped fresh parsley on top before serving. This dish is also great on its own as a satisfying meal option.
How to Store Slow Cooker Chicken Stew
Leftover chicken stew can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely and transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Slow Cooker Chicken Stew
- For more flavor, consider adding a splash of white wine to the broth.
- You can add other vegetables like green beans or peas for variety.
- To save time, chop the vegetables the night before and store them in the fridge.
- If you prefer a thicker stew, add the flour as directed.
Variation
You can easily customize this stew by using different proteins or vegetables. Try using beef or turkey instead of chicken, or add seasonal vegetables like zucchini or mushrooms. For a spicy kick, add red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just make sure it cooks longer to reach a safe temperature.
Q: Can I make this stew ahead of time?
A: Absolutely! You can make it a day ahead and reheat it for an easy meal.
Q: What can I serve with chicken stew?
A: Chicken stew goes well with bread, rice, or a light salad. Enjoy it however you prefer!
Slow Cooker Chicken Stew Recipe
Equipment
- Slow cooker
- Chopping board
- Knife
- Measuring cups
- Measuring spoons
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 lb carrots, peeled and chopped
- 1.5 lbs potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 14.5 oz diced tomatoes, undrained (1 can)
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 2 bay leaves
- salt to taste
- black pepper to taste
For Serving (Optional)
- fresh parsley, chopped for garnish
Instructions
Preparation
- Add chicken thighs, carrots, potatoes, celery, onion, and garlic to the slow cooker.
- Pour in chicken broth and diced tomatoes, then stir in thyme, rosemary, bay leaves, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and vegetables are soft.
Serving
- Remove bay leaves before serving; garnish with fresh parsley if desired.