Absolutely! 🥘 Slow Cooker Chicken Stew is one of the easiest and coziest meals you can make — tender chicken, hearty vegetables, and a rich, flavorful broth that practically cooks itself. Here’s a foolproof version:

🍗 Slow Cooker Chicken Stew

🛒 Ingredients

• 1.5–2 lbs (680–900g) chicken thighs or breasts, bone-in or boneless

• 4 cups chicken broth

• 3 medium potatoes, diced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 1 tsp thyme (dried or fresh)

• 1 tsp rosemary (optional)

• 1 bay leaf

• Salt & pepper to taste

• 2 tbsp flour or cornstarch (for thickening)

• 2 tbsp cold water (to make slurry)

• Optional: peas or green beans for the last 30 min

👩‍🍳 Instructions

1️⃣ Prep the Slow Cooker

• Place chicken, potatoes, carrots, celery, onion, and garlic into the slow cooker.

• Pour in chicken broth.

• Add thyme, rosemary, bay leaf, salt, and pepper.

2️⃣ Cook

• Low: 6–7 hours

• High: 3–4 hours

• Chicken should be tender and vegetables soft.

3️⃣ Thicken the Stew

• Remove chicken (if using bone-in, shred the meat and discard bones).

• Mix 2 tbsp flour or cornstarch with 2 tbsp cold water to make a slurry.

• Stir into the stew and cook 10–15 more minutes on high until thickened.

4️⃣ Optional Add-Ins

• Stir in peas, green beans, or corn in the last 30 minutes.

• Adjust salt and pepper to taste.

5️⃣ Serve

• Ladle into bowls and garnish with fresh parsley or thyme.

• Serve with crusty bread or over rice for a complete meal.

✨ Tips for the Best Slow Cooker Chicken Stew

1. Use thighs for more flavor — they stay juicy longer than breasts.

2. Cut vegetables evenly for consistent cooking.

3. Layering tip: Place potatoes at the bottom; they absorb flavor and cook evenly.

4. Make ahead: Assemble in the slow cooker insert the night before, refrigerate, and cook the next day.

If you want, I can also give a “creamy slow cooker chicken stew” version with a silky, restaurant-style texture without needing a separate roux.