Slow Cooker Chicken Stew

Here’s a cozy, classic Slow Cooker Chicken Stew—tender chicken, hearty vegetables, and a rich, comforting broth that tastes like it simmered all day (because it did).

Slow Cooker Chicken Stew

Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts)

• 4 medium potatoes, peeled and diced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 cups chicken broth

• 1 cup frozen peas (or green beans)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp paprika

• 1 bay leaf

• Salt and black pepper, to taste

• 2 tbsp olive oil or melted butter

• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)

• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Layer the Ingredients
   Place potatoes, carrots, celery, onion, and garlic in the slow cooker.

2. Add Chicken & Seasoning
   Nestle chicken on top.
   Season with thyme, rosemary, paprika, bay leaf, salt, and pepper.

3. Add Liquid
   Pour chicken broth over everything. Drizzle with olive oil or butter.

4. Cook
   Cover and cook:

   • LOW: 7–8 hours

   • HIGH: 3½–4½ hours
     Until chicken is tender.

5. Shred & Thicken (Optional)
   Remove chicken, shred, and return to the pot.
   Stir in cornstarch slurry if a thicker stew is desired.
   Cook an additional 15–20 minutes on HIGH.

6. Finish
   Stir in peas and parsley.
   Remove bay leaf and adjust seasoning.

Tips for Best Flavor

• Chicken thighs stay juicier than breasts.

• For extra richness, add a splash of cream at the end.

• Browning the chicken beforehand adds depth (optional).

Serving Suggestions

• Crusty bread or biscuits

• Over mashed potatoes or rice

• With a simple green salad

If you’d like, I can also provide:

• Creamy chicken stew

• Slow cooker chicken & dumplings

• Low-sodium or gluten-free versions

• Instant Pot adaptation