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Easy slow cooker chicken stew simmers in a crockpot, offering a delicious and comforting meal with minimal effort.
Lady Maria

Ultimate Cozy Chicken Stew

This slow cooker chicken stew is the ultimate comfort food, perfect for chilly days. Packed with tender chicken, hearty vegetables, and flavorful herbs, this easy recipe requires minimal prep and delivers a delicious, satisfying meal the whole family will love.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 pound carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas optional
  • Fresh parsley, chopped for garnish
  • 1 tablespoon olive oil optional, for browning chicken

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef’s knife
  • measuring cups and spoons
  • mixing spoon
  • Ladle

Method
 

  1. Cut the chicken thighs into 1-inch pieces.
  2. In a 6-quart or larger slow cooker, combine the chicken, potatoes, carrots, celery, onion, and garlic.
  3. Stir in the chicken broth, tomato paste, thyme, rosemary, and bay leaf. Make sure everything is well combined. The tomato paste should be fully dissolved into the broth.
  4. Season with salt and pepper to taste. Don't be shy! The flavors will mellow out during the long cooking process.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
  6. If using frozen peas, stir them in during the last 30 minutes of cooking. They’ll add a pop of color and freshness.
  7. If you prefer shredded chicken, use two forks to shred the chicken directly in the slow cooker.
  8. Before serving, remove the bay leaf.
  9. Taste the stew and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
  10. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve with crusty bread for dipping.

Notes

For a richer flavor, brown the chicken in olive oil before adding it to the slow cooker. You can also add other vegetables like mushrooms, green beans, or corn. To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating.