Why You’ll Love This Recipe

This chicken stew is a true crowd-pleaser. Not only does it require minimal prep, but it’s also incredibly versatile. The slow cooking process helps to tenderize the chicken and infuse the broth with rich flavors. Plus, it’s packed with healthy vegetables that provide great texture and nutrients. Whether you’re looking for a quick weeknight dinner or a satisfying meal to feed a crowd, this chicken stew is sure to become a favorite.

Ingredients

2 lbs chicken thighs, boneless and skinless
4 medium carrots, peeled and chopped
3 medium potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
1 cup celery, chopped
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons flour (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a pan over medium-high heat. Season the chicken thighs with salt, pepper, paprika, thyme, and rosemary. Brown the chicken in the pan for about 3-4 minutes per side. Once browned, remove from heat and set aside.
In the slow cooker, add the chopped carrots, potatoes, onion, celery, and garlic.
Pour the chicken broth over the vegetables. If you want a thicker stew, sprinkle the flour over the vegetables and stir well.
Add the browned chicken thighs on top of the vegetables. Season with a bit more salt and pepper.
Cover the slow cooker and cook on low for 6-7 hours, or until the chicken is tender and the vegetables are cooked through.
Once the stew is done, shred the chicken with two forks and stir it back into the stew. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.

Servings and Timing

Servings: 6-8
Total time: 6-7 hours (Slow Cooker, Low setting)

Variations

Add more veggies: Feel free to add other vegetables like parsnips, peas, or corn for added flavor and texture.
Make it creamy: Stir in a bit of heavy cream or coconut milk at the end for a creamy version of this stew.
Use chicken breasts: If you prefer white meat, chicken breasts can be used instead of thighs.
Spicy twist: Add a diced jalapeño or a pinch of cayenne pepper for a little heat.

Storage/Reheating

Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, warm the stew on the stovetop over medium heat, or heat it in the microwave in 1-2 minute intervals, stirring between each, until heated through.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to cook the stew on low for at least 7-8 hours to ensure the chicken is fully cooked and tender.

2. Can I substitute chicken broth with vegetable broth?

Yes, vegetable broth is a great substitute for chicken broth if you prefer a vegetarian option.

3. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted for thighs, though they may become drier after slow cooking. Chicken thighs tend to stay juicier.

4. Can I make this stew ahead of time?

Yes, this stew can be prepared ahead of time and stored in the refrigerator for up to 4 days. It’s also great for meal prep.

5. How can I make this recipe gluten-free?

To make this recipe gluten-free, simply omit the flour or use a gluten-free flour alternative like rice flour or cornstarch to thicken the stew.

6. Can I add more seasoning to the stew?

Absolutely! You can adjust the seasoning to your taste. Try adding herbs like parsley, bay leaves, or oregano for additional flavor.

7. Is this recipe low-carb?

This stew contains potatoes, which are a source of carbs. For a low-carb version, consider substituting potatoes with cauliflower.

8. How do I know when the chicken is cooked properly?

The chicken is properly cooked when it reaches an internal temperature of 165°F and shreds easily with a fork.

9. Can I freeze this chicken stew?

Yes, you can freeze this chicken stew for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.

10. Can I use a pressure cooker instead of a slow cooker?

Yes, you can use a pressure cooker to cook this stew. Cook on high pressure for 20-25 minutes, then let the pressure release naturally.

Conclusion

This slow cooker chicken stew is a simple, comforting, and versatile dish that will quickly become a favorite in your meal rotation. With minimal prep and the convenience of the slow cooker, it’s perfect for busy days. Whether you’re enjoying it on a chilly evening or preparing it ahead of time, it’s a delicious way to savor hearty flavors and comforting ingredients.

Slow Cooker Chicken Stew Recipe

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Enjoy a warm and nourishing Slow Cooker Chicken Stew that’s packed with tender chicken, vegetables, and savory broth. This easy and convenient recipe allows you to prepare a comforting meal with minimal effort, making it a go-to for busy nights. A perfect dish for families or gatherings, this chicken stew is a wholesome, flavorful choice.

Author: Emily
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
Yield: Serves 6-8
Category: Main Course, Comfort Food
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Instructions

Prepare Chicken (Optional): If you prefer your chicken browned, heat olive oil in a pan over medium heat. Add chicken chunks and cook until lightly browned, about 3-5 minutes. Transfer to the slow cooker.
Add Vegetables: To the slow cooker, add carrots, potatoes, onion, garlic, peas, and corn.
Add Seasoning: Sprinkle thyme, rosemary, salt, and pepper over the ingredients in the slow cooker.
Add Broth: Pour in chicken broth, ensuring that all ingredients are covered. Stir everything to combine.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
Thicken Stew (Optional): If you prefer a thicker stew, mix the flour with 2 tablespoons of water to make a slurry. Stir it into the stew 30 minutes before serving and cook on high to thicken.
Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over rice.

Notes

You can swap chicken breasts for thighs if you prefer darker meat.
For a richer flavor, try adding a splash of cream or a dollop of sour cream before serving.
This stew can be stored in the fridge for up to 3 days and freezes well for future meals.