This Slow Cooker Chicken Stew is a warm hug in a bowl! It’s filled with tender chicken, colorful veggies, and tasty herbs, all simmered to perfection while you go about your day.
When I make this, the house smells amazing, and everyone can’t wait for dinner! It’s super easy—all you have to do is add the ingredients and let the slow cooker do the magic. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add great flavor and moisture. If you prefer, skinless thighs or even chicken breasts can be substituted, but keep in mind they might dry out more quickly.
Vegetables: Carrots and potatoes are traditional, but feel free to sneak in other veggies like celery or parsnips for extra nutrients. If you’re short on time, frozen mixed vegetables can work too!
Broth: Low-sodium chicken broth is the way to go, but vegetable broth is a good substitute for a lighter option. Homemade broth? Even better! Just keep that flavor in mind.
Herbs: Dried thyme and rosemary add depth, but fresh herbs can enhance the flavor further! If you have fresh, use about three times more than dried.
Thickening Agent: If you skip the flour, the stew will still taste fantastic but will be thinner. For gluten-free, you can use cornstarch or a gluten-free flour blend.
How Do I Get Perfectly Tender Chicken in My Stew?
The key to tender chicken in your stew is the slow cooking process. Cooking on low for 6 to 8 hours allows the flavors to meld and the chicken to become super tender. Here’s how I do it:
- Season the chicken well to lock in flavors.
- Brown the chicken briefly on a skillet. This step enhances the taste but is optional if you’re short on time.
- Layer ingredients in the slow cooker properly. Start with veggies at the bottom, then the chicken, and pour the broth on top.
- Don’t rush the cooking process. Letting the chicken cook on low really makes it melt-in-your-mouth tender.
Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds (about 4) bone-in, skin-on chicken thighs
- 4 large carrots, peeled and chopped into chunks
- 4 medium potatoes, peeled and chopped into chunks
- 1 cup frozen peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This delicious Slow Cooker Chicken Stew takes about 15 minutes to prepare and then simmers away in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high. It’s perfect for a cozy dinner with minimum effort. Let it do its thing while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by lightly seasoning the chicken thighs with salt and pepper. This simple step enhances the flavor of your stew. Then, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and brown them for about 4 minutes on each side until golden. This step is optional but gives a lovely depth of flavor!
2. Combine the Vegetables:
In your slow cooker, add the chopped carrots, potatoes, onion, garlic, dried thyme, dried rosemary, dried parsley, and a sprinkle of salt and pepper. Make sure everything is well combined. This is the vegetable base of your hearty stew!
3. Assemble Everything:
Now, take the browned chicken thighs and place them right on top of the vegetable mixture in the slow cooker. Pour in the chicken broth, making sure everything is nicely covered. This is where all the magic begins!
4. Slow Cook the Stew:
Cover your slow cooker and let it do its amazing work! Cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the chicken is fully cooked and the vegetables are tender.
5. Shred the Chicken:
Once cooked, carefully remove the chicken from the slow cooker. Let it cool a bit, then shred the meat using two forks. Discard any bones and skin. Return the shredded chicken back into the slow cooker.
6. Finish the Stew:
Stir in the frozen peas for a burst of color and flavor! If you like a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew, cover, and cook on high for an additional 15 to 20 minutes until thickened.
7. Serve and Enjoy!
Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley. This stew is perfect alongside some crusty bread for dipping!
Can I Use Boneless Chicken in This Recipe?
Absolutely! You can substitute boneless, skinless chicken thighs or breasts if you prefer. Just keep an eye on the cooking time, as boneless chicken tends to cook faster and can dry out if overcooked.
What if I Don’t Have All the Vegetables Listed?
No problem at all! You can mix and match based on what you have on hand. Feel free to include other vegetables like corn, green beans, or even bell peppers. Just remember to chop them into similar-sized pieces for even cooking.
How Can I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally until heated through. If the stew thickens too much, you can add a splash of broth or water to loosen it up.
Can I Freeze This Stew?
Yes, this stew freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up on the stove or microwave when you’re ready to enjoy it!
