If you’re looking for a meal that’s not only easy to prepare but also full of rich, comforting flavors, this slow cooker chicken stew is exactly what you need.
With tender, juicy chicken thighs, fresh vegetables, and a flavorful broth, this recipe is perfect for busy days when you want a wholesome dinner without the fuss.
Plus, it’s made in a slow cooker, meaning you can set it and forget it while the ingredients meld into a delicious, hearty stew.
Why You’ll Love This Slow Cooker Chicken Stew Recipe
This slow cooker chicken stew is the ultimate one-pot meal! It’s packed with hearty ingredients like tender chicken, carrots, potatoes, peas, and a rich, flavorful broth that will leave your taste buds satisfied. Whether you’re feeding a crowd or just looking to enjoy a cozy meal at home, this recipe is incredibly versatile. Plus, it’s easy to make, thanks to the slow cooker doing most of the work.
Ingredients List for Slow Cooker Chicken Stew
To make this comforting chicken stew, you’ll need a few key ingredients that come together perfectly in the slow cooker. Here’s what you’ll need:
Main Ingredients
- 3 pounds bone-in chicken thighs (extra fat trimmed)
- Salt and pepper (to taste)
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Required Kitchen Tools
When making this slow cooker chicken stew, having the right tools makes the process much easier. Here are the essentials you’ll need:
- Slow Cooker: A good-quality slow cooker is essential for ensuring that the chicken and vegetables cook slowly to perfection.
- Large Skillet: Used for searing the chicken and sautéing the vegetables before adding them to the slow cooker.
- Wooden Spoon: Handy for deglazing the skillet and scraping up those flavorful brown bits.
- Measuring Cups and Spoons: For accurate measurements of ingredients like flour, broth, and seasonings.
Step-by-Step Instructions for Preparing Slow Cooker Chicken Stew
Step 1: Searing the Chicken
Start by seasoning your chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet. Sear them on both sides until golden brown—this should take about 5 minutes per side. Don’t rush this step; allowing the chicken to get that beautiful golden crust will add extra flavor to the stew.
Once the chicken is seared, transfer it to your slow cooker. Tip: Avoid flipping the chicken too much during the searing process to ensure that perfect golden crust.
Step 2: Sautéing the Vegetables
In the same skillet (don’t wipe it clean, you want all that flavor!), add a little more olive oil if needed. Toss in the diced onions and sliced carrots and sauté for about 5 minutes. As the onions cook, they’ll release moisture—use this to scrape up the brown bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor, so don’t skip this step!
If any of the bits start burning, add a splash of chicken broth to deglaze the pan and continue scraping. This will help lift those delicious, caramelized flavors into the stew.
Step 3: Adding Herbs, Garlic, and Tomato Paste
Next, add the minced garlic, fresh thyme, and rosemary to the skillet. Sauté everything together for another 1-2 minutes until fragrant. Then, stir in the tomato paste, coating the veggies and herbs evenly. The tomato paste adds a rich depth of flavor to the stew.
Once everything is nicely mixed, pour in about ½ to ¾ cup of chicken broth to help deglaze the pan further, ensuring that you’ve scraped up all the tasty brown bits. Then, transfer this mixture into the slow cooker, along with the seared chicken.
Final Steps to Make Slow Cooker Chicken Stew
Step 4: Adding Potatoes and Broth
To the slow cooker, add your quartered potatoes and bay leaves. Season the mixture with another ½ teaspoon of salt and a few cracks of black pepper. Then, pour in the remaining 4 cups of chicken broth, making sure the ingredients are well-covered. Cover the slow cooker with its lid and set it to cook on the HIGH setting for 4 hours. This will give the chicken and vegetables plenty of time to become tender and flavorful.
Step 5: Thicken the Stew
About 3.5 hours into the cooking time, it’s time to thicken the stew. In a small bowl, combine ⅓ cup of all-purpose flour with a bit of room-temperature chicken broth (about ⅓ cup). Stir this mixture until smooth to form a slurry. Add the slurry to the slow cooker, along with the frozen peas. Give it a good stir to combine everything, and cook for an additional 30 minutes. The stew will naturally thicken as it cooks.
Step 6: Shredding the Chicken
Once the stew is ready, remove the chicken thighs from the slow cooker and use two forks to shred the meat. Discard the bones, and return the shredded chicken to the slow cooker. Stir everything together to combine the chicken with the stew.
Taste the stew and adjust seasoning with more salt and pepper if needed. Finally, sprinkle in the fresh Italian parsley for a burst of color and flavor.
Step 7: Serving the Stew
Serve your warm, comforting slow cooker chicken stew with a side of fresh bread or buttery biscuits. The stew is hearty enough to be a meal on its own, but pairing it with a bread option makes it even more satisfying. Enjoy!
slow cooker chicken stew
Equipment
- Slow Cooker
- Large Skillet
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 3 pounds bone-in chicken thighs (extra fat trimmed)
- Salt and pepper (to taste)
- Olive oil (for searing)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Instructions
Searing the Chicken
- Start by seasoning your chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet. Sear them on both sides until golden brown—this should take about 5 minutes per side. Don’t rush this step; allowing the chicken to get that beautiful golden crust will add extra flavor to the stew.Once the chicken is seared, transfer it to your slow cooker. Tip: Avoid flipping the chicken too much during the searing process to ensure that perfect golden crust.
Sautéing the Vegetables
- In the same skillet (don’t wipe it clean, you want all that flavor!), add a little more olive oil if needed. Toss in the diced onions and sliced carrots and sauté for about 5 minutes. As the onions cook, they’ll release moisture—use this to scrape up the brown bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor, so don’t skip this step!If any of the bits start burning, add a splash of chicken broth to deglaze the pan and continue scraping. This will help lift those delicious, caramelized flavors into the stew.
Adding Herbs, Garlic, and Tomato Paste
- Next, add the minced garlic, fresh thyme, and rosemary to the skillet. Sauté everything together for another 1-2 minutes until fragrant. Then, stir in the tomato paste, coating the veggies and herbs evenly. The tomato paste adds a rich depth of flavor to the stew.Once everything is nicely mixed, pour in about ½ to ¾ cup of chicken broth to help deglaze the pan further, ensuring that you’ve scraped up all the tasty brown bits. Then, transfer this mixture into the slow cooker, along with the seared chicken.
Adding Potatoes and Broth
- To the slow cooker, add your quartered potatoes and bay leaves. Season the mixture with another ½ teaspoon of salt and a few cracks of black pepper. Then, pour in the remaining 4 cups of chicken broth, making sure the ingredients are well-covered. Cover the slow cooker with its lid and set it to cook on the HIGH setting for 4 hours. This will give the chicken and vegetables plenty of time to become tender and flavorful.
Thicken the Stew
- About 3.5 hours into the cooking time, it’s time to thicken the stew. In a small bowl, combine ⅓ cup of all-purpose flour with a bit of room-temperature chicken broth (about ⅓ cup). Stir this mixture until smooth to form a slurry. Add the slurry to the slow cooker, along with the frozen peas. Give it a good stir to combine everything, and cook for an additional 30 minutes. The stew will naturally thicken as it cooks.
Conclusion
This slow cooker chicken stew is the epitome of comfort food. With its rich broth, tender chicken, and perfectly cooked vegetables, it’s a meal that will warm you up on the coldest days. Whether you’re serving it for a family dinner or meal prepping for the week, this stew is guaranteed to become a favorite. The best part? It’s all made in one pot, meaning fewer dishes and more time spent enjoying the delicious results!
