Slow Cooker Chicken Stew

Cozy classic coming right up 🥣
Here’s an easy, hearty Slow Cooker Chicken Stew—dump-and-go, forgiving, and perfect for chilly days.

Slow Cooker Chicken Stew

Ingredients

• 1½–2 lbs chicken thighs or breasts (boneless or bone-in)

• 4 cups chicken broth

• 3 carrots, sliced

• 3 potatoes, diced (Yukon gold or russet)

• 2 celery stalks, sliced

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• Salt & pepper, to taste

• 1 tbsp olive oil (optional)

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

• Optional add-ins: peas, green beans, mushrooms

Instructions

1. Add everything (except cornstarch slurry) to the slow cooker.
   If you want extra flavor, quickly sear the chicken in olive oil first—but totally optional.

2. Cook

   • LOW: 7–8 hours

   • HIGH: 3½–4 hours

3. Shred or chop chicken, return it to the pot.

4. If you want it thicker, stir in the cornstarch slurry, cover, and cook another 15–20 minutes.

5. Remove bay leaf, taste, adjust seasoning.

Serving Ideas

• Crusty bread or biscuits

• Over mashed potatoes

• Sprinkle with fresh parsley or a squeeze of lemon at the end ✨

If you want, I can:

• Make it creamier

• Adapt it for keto / dairy-free / gluten-free

• Turn it into a dump-and-freeze meal

• Spice it up (herby, smoky, or cozy-Southern vibes)