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–+ servings
Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

When life gets hectic and temperatures drop, nothing satisfies quite like a hearty slow cooker chicken stew simmering away, filling your home with irresistible aromas. This classic comfort food transforms simple ingredients into a soul-warming meal with minimal effort, making it the perfect solution for busy weeknights or lazy weekends.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

Chicken and Coating

  • 1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 3 tablespoons all-purpose flour or gluten-free flour blend
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 large onion chopped (about 1 cup)
  • 3 medium carrots peeled and cut into ½-inch pieces (about 1½ cups)
  • 3 celery stalks sliced (about 1 cup)
  • 2 medium russet potatoes peeled and cubed (about 2 cups)
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • 1 bay leaf

Liquids and Finishing

  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • In a large bowl, combine the flour, salt, and pepper. Add the chicken pieces and toss until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for 2-3 minutes per side until lightly browned.
  • Add the browned chicken to the slow cooker. Layer in the chopped onions, carrots, celery, potatoes, garlic, thyme, rosemary, and bay leaf.
  • Whisk together the chicken broth and tomato paste until well combined, then pour over the ingredients in the slow cooker.
  • Cover and cook on low for 7-8 hours or on high for 4 hours, until the chicken is tender and vegetables are cooked through.
  • About 30 minutes before serving, stir in the frozen peas. Replace the lid and continue cooking until the peas are heated through.
  • Remove the bay leaf, taste and adjust seasonings if needed. Ladle the hot stew into bowls and sprinkle with fresh parsley before serving.

Notes

This stew freezes exceptionally well for up to 3 months, though potatoes may become slightly softer when reheated. The dish often tastes even better the next day as flavors continue to develop. For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and add during the last 30 minutes of cooking.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12gSaturated Fat: 3gSodium: 650mgFiber: 4gSugar: 5g
Keyword Chicken Stew, Slow Cooker, Comfort Food, Healthy Dinner, One Pot Meal
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