Why Make This Recipe
Slow Cooker Chicken Stew is a perfect meal for busy days or chilly evenings. It is easy to prepare and can be left to cook while you go about your day. The result is a hearty, comforting dish that the whole family will love. With tender chicken, nutritious vegetables, and delicious broth, this stew is a great way to enjoy a home-cooked meal without spending hours in the kitchen.
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Slow Cooker Chicken Stew
- Total Time: 6 hrs 15 mins
- Yield: 6 servings 1x
Description
Slow Cooker Chicken Stew is a hearty, comforting, and easy-to-make dish packed with tender chicken, vegetables, and savory broth—perfect for busy days or chilly evenings.
Ingredients
2 pounds chicken thighs, boneless and skinless
4 cups chicken broth
4 medium carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
2 tablespoons olive oil
Instructions
1. In a skillet, heat olive oil over medium heat; sauté onion and garlic until fragrant.
2. Add chicken thighs to the slow cooker.
3. Pour in chicken broth and add sautéed onion and garlic.
4. Add carrots, potatoes, thyme, salt, and pepper; stir to combine.
5. Cover and cook on low 6–7 hours or high 3–4 hours.
6. In the last 30 minutes, stir in frozen peas.
7. Serve hot.
Notes
Serve with crusty bread or over rice; garnish with fresh parsley for extra flavor.
Storage: refrigerate up to 3 days in airtight containers, or freeze up to 3 months; thaw overnight before reheating.
Tips: thicken by mixing 1 Tbsp cornstarch with cold water and stirring in during last 30 minutes; add vegetables like green beans or corn for variety; adjust seasoning to taste.
Variation: stir in a can of diced tomatoes or a splash of lemon juice for added tang.
FAQs:
• Can I use chicken breasts? Yes, though they may be drier—adjust cooking time.
• Make ahead? Yes—store in fridge or freezer; flavors deepen next day.
• Reheating? Warm on stove or microwave; add broth/water if too thick.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Slow Cooker, Chicken Stew, Comfort Food, Easy Dinner
How to Make Slow Cooker Chicken Stew
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 4 cups chicken broth
- 4 medium carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons olive oil
Directions
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the chicken thighs to the slow cooker.
- Pour in the chicken broth and add the sautéed onion and garlic.
- Add the carrots, potatoes, thyme, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- In the last 30 minutes, add the frozen peas.
- Serve hot.
How to Serve Slow Cooker Chicken Stew
Serve the stew hot, straight from the slow cooker. It pairs well with crusty bread or over a bed of rice. Adding a sprinkle of fresh parsley on top can give it a nice touch.
How to Store Slow Cooker Chicken Stew
To store leftovers, let the stew cool completely, then transfer it to airtight containers. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Slow Cooker Chicken Stew
- If you want a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.
- Feel free to add your favorite vegetables, like green beans or corn, for extra flavor.
- Adjust the seasoning according to your taste. You can add more herbs or spices if you like!
Variation
For a different flavor, try adding a can of diced tomatoes or a splash of lemon juice to the stew. This can add a nice tang and richness to the dish.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Keep in mind that chicken breasts may become drier than thighs, so adjust the cooking time as needed.
Can I make this stew in advance?
Yes, this stew can be made in advance and stored in the refrigerator or freezer. It often tastes even better the next day.
How do I reheat the stew?
You can reheat the stew on the stove over medium heat or in the microwave until heated through. If it has thickened too much, you can add a bit more broth or water to get the desired consistency.
