Slow Cooker Chicken Stew
A warm and comforting slow cooker chicken stew made with tender chicken, soft potatoes, and flavorful broth, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs are more forgiving than breasts.
- 3 pieces carrots, diced About 1–1½ cups.
- 3 stalks celery, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed Yukon or russet.
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour Optional; for thickening.
Garnish
- 1/4 cup fresh parsley, chopped For garnish, optional.
Instructions
Preparation
- Pat the chicken dry, season with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of oil. Sear the chicken for 2–3 minutes per side until golden, then transfer to the slow cooker.
- Add diced carrots, celery, onion, potatoes, minced garlic, and bay leaves to the slow cooker on top of and around the chicken.
- Sprinkle dried thyme, additional salt, and pepper over the vegetables and chicken; give a gentle stir to distribute seasoning.
Cooking
- Mix the tomato paste into the chicken broth until smooth, then pour the broth over everything. If using flour, whisk it with a few tablespoons of the broth to make a slurry before adding.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and vegetables are tender.
Finishing Touches
- Remove the bay leaves. If you used whole chicken pieces, remove and shred the chicken using two forks, then return it to the pot.
- Taste and adjust seasoning with salt and pepper before serving.
- Ladle into bowls and garnish with fresh chopped parsley.
Notes
If the stew is too thin after cooking, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the hot stew. Serve with crusty bread or over buttered egg noodles.