If comfort had a flavor, I’m convinced it would taste just like this Slow Cooker Chicken Stew. Imagine tender bites of chicken nestled among classic veggies, all swirled in a rich, savory broth that’s been simmered to perfection while you go about your busy day. The beauty of this dish lies in how effortlessly every ingredient mingles together, producing a hearty meal that’s as satisfying as it is nourishing. It’s a family favorite for chilly evenings, easy entertaining, or just when you need a little cozy magic at the dinner table.

Slow Cooker Chicken Stew Recipe - Recipe Image

Ingredients You’ll Need

This Slow Cooker Chicken Stew comes together with simple, everyday ingredients that are easy to find and big on flavor. Each one brings something important to the table, whether it’s color, texture, or pure homey vibes. Here’s what you’ll need and why:

Chicken (1 ½ pounds boneless, skinless thighs or breasts, cut into chunks): Thighs provide extra flavor and tenderness, but breasts work beautifully too—use what you love!
Carrots (4 medium, sliced): They add natural sweetness and bright color to every spoonful.
Potatoes (3 medium, diced): Yukon Gold or Russets soak up the stew’s flavor and help make it extra hearty.
Celery (2 stalks, chopped): For a subtle crunch and classic stew aroma.
Onion (1 medium, chopped): Infuses the broth with savory depth and sweetness.
Garlic (3 cloves, minced): A must-have that wakes up all the flavors.
Dried Thyme (1 teaspoon): Brings an earthy, herbaceous note to the stew.
Dried Rosemary (1 teaspoon): Adds an aromatic, slightly piney essence.
Paprika (1 teaspoon): Delivers beautiful color and a hint of smoky warmth.
Salt (½ teaspoon): Enhances all the other ingredients—season to your liking.
Black Pepper (½ teaspoon): Adds just the right kick to round out the flavors.
Tomato Paste (2 tablespoons): For richness and an umami boost in the broth.
Low-Sodium Chicken Broth (4 cups): Forms the foundation—low-sodium lets you control the salt.
Cornstarch + Water (2 tablespoons each, optional): Stir in if you crave a thicker, heartier stew.
Frozen Peas (1 cup): Tossed in at the end for a pop of color and sweetness.
Chopped Fresh Parsley (for garnish, optional): Brightens up every bowl and makes your stew look irresistible.

How to Make Slow Cooker Chicken Stew

Step 1: Layer in the Goodness

Start by adding your chicken chunks, carrots, potatoes, celery, onion, and garlic into your slow cooker. There’s something satisfying about piling everything in—watching all the colors and knowing you’re about to create something delicious with almost zero fuss.

Step 2: Season Everything

Sprinkle in the thyme, rosemary, paprika, salt, and black pepper. Next, dollop in the tomato paste. This part is magic: those little dried herbs and spices will mellow and infuse your entire stew as it cooks, making every bite taste homemade and deeply flavorful.

Step 3: Pour and Stir

Pour in the chicken broth, making sure everything gets just barely covered. Give it all a gentle stir—not too much, just so the flavors are mingling. This ensures every veggie and bite of chicken gets cozy in that seasoned broth, ready for a long, slow transformation.

Step 4: Let the Slow Cooker Work

Lock on the lid and set your slow cooker on low for 7–8 hours, or high for 4–5 hours. The aroma will start filling your kitchen as chicken becomes fall-apart tender and vegetables reach peak deliciousness. There’s absolutely nothing like coming home to the fragrance of a meal nearly done!

Step 5: Final Touches for Slow Cooker Chicken Stew

About 30 minutes before you’re ready to eat, if you want a thicker stew, stir in your cornstarch slurry. In the last 10 minutes, add the frozen peas—they’ll stay beautifully green and sweet. Check the seasoning, adjust if you like, and you’re ready to serve.

How to Serve Slow Cooker Chicken Stew

Garnishes

A sprinkle of chopped fresh parsley is my go-to—it adds freshness and a burst of color. A few extra grinds of black pepper or even a tiny drizzle of good olive oil can elevate your bowl. If you like a bit of tang, a squeeze of lemon juice is lovely just before serving.

Side Dishes

This stew shines next to a hunk of crusty bread for dipping and swooping up that golden broth. A simple green salad tossed with lemony vinaigrette helps balance the richness. For extra coziness, try serving your Slow Cooker Chicken Stew over steamed rice or buttered noodles—it’s pure heaven!

Creative Ways to Present

For a fresh twist, try serving the stew in a hollowed-out bread bowl or over creamy mashed potatoes. Want something fun? Portion it into mugs for a casual, heartwarming lunch. Leftovers make a fantastic filling for savory hand pies or topped with puff pastry and baked for individual pot pies.

Make Ahead and Storage

Storing Leftovers

Let any leftover Slow Cooker Chicken Stew cool to room temperature before transferring it to airtight containers. It’ll keep beautifully in the refrigerator for up to 4 days, and the flavors only deepen with time.

Freezing

This stew freezes wonderfully. Simply portion into freezer-safe containers and freeze for up to 3 months. For best results, leave out the peas until reheating so they stay vibrant. Label with a date to make future dinners a breeze!

Reheating

Reheat gently on the stove or in the microwave until hot throughout, adding a splash of broth or water if the stew has thickened too much. If you froze the stew, thaw overnight in the fridge or reheat straight from frozen at a low simmer.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both cuts work in Slow Cooker Chicken Stew. Thighs are a little juicier and more tender after long cooking, but breasts will still yield a delicious, lighter stew.

What other vegetables can I add?

Feel free to toss in parsnips, sweet potatoes, turnips, or even a handful of chopped kale during the last 20 minutes. Swapping or adding veggies keeps the stew exciting and tailored to whatever you have on hand.

How can I make Slow Cooker Chicken Stew gluten-free?

This stew is naturally gluten-free as long as you use certified gluten-free broth and ensure your cornstarch brand is safe if thickening. It’s a great option for sharing with guests who have dietary needs.

Can I prepare any part ahead?

You sure can! Chop all veggies and chicken a day in advance and store them (separately or together) in the fridge. In the morning, just transfer everything to the slow cooker and continue as directed.

Is it possible to double the recipe?

Yes, if your slow cooker has at least an 8-quart capacity, you can double the ingredients. Make sure not to overfill, and extend the cooking time as needed to ensure everything is perfectly tender.

Final Thoughts

I can’t wait for you to experience the comfort and ease of Slow Cooker Chicken Stew! It’s the kind of meal that turns any evening into something special with very little effort. Try it once, and don’t be surprised if it becomes a staple in your kitchen, saving the day whenever life gets busy (or you just need some extra coziness).

Slow Cooker Chicken Stew Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm and comforting, this Slow Cooker Chicken Stew is a hearty and delicious meal perfect for busy days. Packed with tender chicken and a medley of vegetables in a flavorful broth, it’s a family favorite that practically cooks itself.

Ingredients

Scale

Chicken Stew:

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
4 medium carrots, sliced
3 medium potatoes, diced
2 celery stalks, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
4 cups low-sodium chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 cup frozen peas
Chopped fresh parsley for garnish (optional)

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Instructions

Prepare the Ingredients: Place the chicken, carrots, potatoes, celery, onion, and garlic into the slow cooker. Sprinkle with thyme, rosemary, paprika, salt, and pepper.
Add Flavor: Add the tomato paste and pour in the chicken broth. Stir gently to combine.
Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is tender and the vegetables are cooked through.
Thicken (Optional): If desired, stir in the cornstarch slurry during the last 30 minutes of cooking for a thicker stew.
Finish: Add the peas in the final 10 minutes and stir to heat through. Taste and adjust seasoning if needed.
Serve: Serve hot, garnished with fresh parsley if desired.