Description

This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for any day of the week. Packed with tender chicken, fresh vegetables, and a rich, savory broth, it provides a satisfying meal with minimal hands-on cooking. The slow cooker method ensures the flavors meld beautifully while the chicken becomes tender and juicy, making it an ideal recipe for busy households or anyone seeking a delicious, easy-to-prepare stew.

Ingredients

Scale

Protein

2 pounds boneless, skinless chicken thighs or breasts

Vegetables

3 carrots, diced
3 celery stalks, diced
1 onion, diced
4 medium potatoes, peeled and cubed
4 cloves garlic, minced

Liquids and Seasonings

4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste

Optional Thickener and Garnish

1/4 cup all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Ingredients: Dice the carrots, celery, and onion, peel and cube the potatoes, and mince the garlic. Trim and cut the chicken thighs or breasts into bite-sized pieces for even cooking.
Combine in Slow Cooker: Place the chicken pieces along with the diced vegetables, garlic, tomato paste, dried thyme, bay leaves, and low-sodium chicken broth into the slow cooker. Season with salt and pepper to taste and stir gently to combine all ingredients.
Cook the Stew: Cover the slow cooker with its lid and set to cook on low heat for 7 to 8 hours, or on high for about 4 hours, until the chicken is tender and the vegetables are cooked through.
Thicken the Stew (Optional): If you prefer a thicker stew, mix the 1/4 cup all-purpose flour with a small amount of cold water to create a slurry. Stir this into the slow cooker about 30 minutes before the end of cooking and allow it to thicken the stew.
Finish and Serve: Remove the bay leaves, taste, and adjust seasoning if needed. Ladle the stew into bowls and garnish with freshly chopped parsley before serving. Enjoy your comforting, flavorful slow cooker chicken stew.

Notes

Using chicken thighs results in a juicier, more flavorful stew than chicken breasts.
For a gluten-free version, substitute the all-purpose flour with cornstarch or gluten-free flour.
You can add other vegetables like peas or green beans in the last hour of cooking for extra color and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
This recipe pairs well with crusty bread or over cooked rice for a fuller meal.