When the weather turns chilly or you're craving a hearty, comforting meal, this Slow Cooker Chicken Stew is the perfect answer. It’s like a warm hug in a bowl filled with tender chicken, flavorful vegetables, and a rich, cozy broth. Everything cooks low and slow in a crockpot, with minimal effort and maximum reward a delicious, soul warming dinner waiting for you at the end of the day.
Full Recipe:
For the Stew:
2 lbs boneless, skinless chicken thighs or breasts (thighs preferred for tenderness)
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 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
¼ cup flour (optional, for thickening)
For Garnish:
Sear the Chicken (Optional):
In a hot skillet, sear the chicken until golden brown. This step is optional but adds extra depth of flavor by sealing in juices and building a better crust.
Assemble in the Slow Cooker:
Transfer the seared (or raw) chicken into the slow cooker. Add diced carrots, celery, onion, cubed potatoes, minced garlic, and bay leaves. Stir gently to combine.
Season:
Sprinkle dried thyme, salt, and pepper over everything, and stir to distribute spices evenly.
Add Broth & Optional Thickener:
Pour in the chicken broth. If you'd like a thicker stew, sprinkle the flour in now and stir until well mixed.
Cook:
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender and the vegetables are soft.
Finish & Serve:
Remove and discard the bay leaves. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot.
Calories: ~350 kcal
Fat: 13 g (Saturated fat ~5 g)
Carbohydrates: 26 g (Fiber ~4 g, Sugars ~5 g)
Protein: 31 g
Sodium: ~837 mg
Vitamins & Minerals: Good levels of Vitamin A (~112% DV), Vitamin C (~32% DV), Calcium (~6% DV), Iron (~11% DV)