Slow cooker chicken stew

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Slow Cooker Chicken Stew is a hearty, wholesome comfort meal featuring tender chunks of chicken, sweet root vegetables, and thick, herb-infused gravy cooked low and slow.

Ingredients

  • Meat: 2 lbs boneless, skinless chicken thighs or breasts (cut into 1-inch bite-sized cubes).
  • Vegetables: 3 medium carrots (sliced into thick rounds), 3 celery stalks (chopped), 1 medium yellow onion (diced), and 1.5 lbs Yukon Gold potatoes (cubed into 1-inch pieces).
  • Aromatics: 4 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves.
  • Liquid Base: 3 cups low-sodium chicken broth and 2 tbsp tomato paste.
  • Thickener (Cornstarch Slurry): 3 tbsp cornstarch mixed with 3 tbsp cold water.
  • Finish: 1 cup frozen peas (or corn) and 1/4 cup chopped fresh parsley.
  • Seasonings: 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp olive oil.
1.Sear Chicken and Aromatics (Optional):Optional step for enhanced rich flavor.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken pieces with salt and pepper, then sear for 3–4 minutes until lightly browned on the outside. Transfer chicken to the slow cooker insert.
2.Combine Vegetables and Liquids:Builds the stew foundation.

Add the chopped potatoes, carrots, celery, onion, and minced garlic to the slow cooker with the chicken. Pour in the chicken broth, then stir in the tomato paste, dried thyme, rosemary, bay leaves, salt, and pepper.
3.Slow Cook Until Tender:Low for 6–7 hours or High for 3–4 hours.

Cover and cook on LOW for 6 to 7 hours (or HIGH for 3.5 to 4 hours) until the vegetables are fork-tender and the chicken is thoroughly cooked.
4.Thicken the Stew:Transforms thin broth into thick gravy.

In a small bowl, whisk 3 tbsp cornstarch into 3 tbsp cold water until smooth. Remove the bay leaves from the slow cooker, then stir the cornstarch slurry directly into the bubbling stew. Cover and cook on HIGH for 15–20 minutes until the gravy thickens.
5.Add Peas and Serve:Brightens color and freshness.

Stir in 1 cup of frozen peas and chopped fresh parsley. Let sit on WARM for 5 minutes until the peas are heated through. Serve hot in deep bowls alongside warm crusty bread.

Pro-Tips for Success

  • Use Chicken Thighs: Chicken thighs stay juicy, tender, and moist during long slow-cooking cycles, whereas chicken breasts can dry out if left in the slow cooker for more than 6 hours.
  • Thick Cut Veggies: Cut carrots and potatoes into large, uniform 1-inch chunks so they don’t break down or get mushy during the long cook time.

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