Slow Cooker Chicken Stew Recipe

Here’s a simple, cozy Slow Cooker Chicken Stew that’s easy to prep and great for busy days.

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Slow Cooker Chicken Stew

Ingredients

• 1½–2 lbs boneless, skinless chicken thighs or breasts

• 3 cups potatoes, chopped

• 2 cups carrots, sliced

• 1 cup celery, sliced

• 1 small onion, chopped

• 3 cups chicken broth

• 2 cloves garlic, minced

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary (or Italian seasoning)

• 1 bay leaf

• 1 cup frozen peas (optional)

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

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Instructions

1. Layer ingredients:
   Place potatoes, carrots, celery, and onion in the slow cooker. Lay chicken on top.

2. Season:
   Add garlic, salt, pepper, thyme, rosemary, and bay leaf.

3. Add broth:
   Pour chicken broth over everything.

4. Cook:

   • Low: 7–8 hours

   • High: 3½–4½ hours

5. Shred chicken:
   Remove chicken, shred with two forks, and return to the slow cooker.

6. Thicken (optional):
   Stir in cornstarch slurry. Cook on high for 15–20 minutes until thickened.

7. Finish:
   Add peas (if using) and remove bay leaf before serving.

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Tips

• Chicken thighs stay juicier than breasts.

• For extra flavor, you can brown the chicken first (optional).

• Serve with crusty bread or biscuits.

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If you’d like, I can:

• Make this creamier

• Turn it into a dump-and-go version

• Adapt it for an Instant Pot