This Slow Cooker Chicken Stew is a heartwarming dish filled with tender chunks of chicken, soft veggies like carrots and potatoes, and a rich, flavorful broth. It’s the kind of meal that fills your kitchen with a cozy aroma and warms you up from the inside out. The slow cooker does all the work, making the chicken perfectly juicy and the vegetables melt-in-your-mouth soft.
I love making this stew on busy days because I can just toss everything in the slow cooker in the morning and come home to a delicious, ready-to-eat meal. It’s super easy and gives off that homemade feeling without spending hours in the kitchen. Plus, I find that the longer it cooks, the better the flavors get, so sometimes I leave it on low a little longer when I remember.
My favorite way to serve this stew is with a slice of crusty bread to soak up all the yummy broth. It’s a simple comfort meal that feels like a warm hug on chilly days. If you want to add a little extra, a sprinkle of fresh parsley or a dash of black pepper on top always makes it feel special. I’m pretty sure this stew will quickly become one of your go-to meals for any day you want something cozy and satisfying.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender after slow cooking. If you prefer leaner meat, breasts work well too but can dry out a bit if overcooked.
Potatoes and Carrots: These give the stew great texture and natural sweetness. Yukon Gold or red potatoes hold their shape best. For carrots, feel free to swap in parsnips or sweet potatoes for a twist.
Herbs: Thyme and rosemary add warming flavor. If you don’t have these, Italian seasoning or a bay leaf alone still give nice depth. Fresh herbs can be added at the end for a brighter taste.
Thickener: Flour is optional to thicken the broth. You can use cornstarch or arrowroot instead for a gluten-free option. Add it carefully to avoid lumps.
How Do I Make Sure the Chicken Stays Tender and Doesn’t Dry Out?
Slow cookers gently break down chicken, but the key is timing and preparation:
- Brown the chicken first if you can—it locks in flavor and helps keep meat juicy.
- Cut chicken into uniform pieces for even cooking.
- Cook on low heat for longer rather than high heat quickly. This prevents the chicken from drying out.
- Try to avoid lifting the lid during cooking; slow cooker temperature drops when you do.
Following these tips will give you tender, flavorful chicken every time!
Equipment You’ll Need
- Slow cooker – this is the main tool that gently cooks the stew all day, making the chicken tender and melding flavors beautifully.
- Large skillet – great for browning the chicken before adding it to the slow cooker, boosting flavor with a nice sear.
- Sharp knife – makes chopping veggies and chicken easier and safer.
- Cutting board – a sturdy surface for prepping your ingredients cleanly.
- Measuring spoons and cups – helpful for accurate seasoning and broth amounts.
- Wooden spoon or heat-safe spatula – perfect for stirring the stew and later adding the flour slurry without scratching your slow cooker insert.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey breast if you want a leaner protein with a similar texture.
- Add mushrooms or green beans for more veggie variety and earthiness.
- Stir in a splash of cream or coconut milk near the end for a richer, creamier stew.
- Mince fresh ginger or add a dash of smoked paprika to give the stew a warm, slightly spicy twist.
Slow Cooker Chicken Stew
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 1 medium onion, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
For the Broth and Flavor:
- 4 cups (960 ml) chicken broth
- 1 can (14 oz/400 g) diced tomatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and browning the chicken. Cooking time in the slow cooker is 6 to 8 hours on low, or 3 to 4 hours on high. If you want to thicken the stew, add 10 to 15 minutes before serving.
Step-by-Step Instructions:
1. Brown the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and brown them for 3–4 minutes on all sides. This step adds flavor but is optional. Once browned, transfer the chicken to the slow cooker.
2. Add Vegetables and Seasoning:
Toss in the potatoes, carrots, onion, garlic, and frozen peas. Pour the chicken broth and optional diced tomatoes over everything. Sprinkle in thyme, rosemary, bay leaves, salt, and pepper. Stir gently to combine.
3. Slow Cook the Stew:
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be cooked through, and the vegetables tender.
4. Thicken the Stew (Optional):
If you want a thicker stew, whisk the all-purpose flour with a small amount of cold water to make a smooth slurry. About 30 minutes before serving, stir the slurry into the stew. Cover and cook until the stew thickens.
5. Final Touches and Serve:
Remove the bay leaves from the stew. Taste and adjust salt and pepper if needed. Serve hot, topped with chopped fresh parsley. It’s perfect alongside crusty bread to soak up the flavorful broth.
Can I Use Frozen Chicken for This Slow Cooker Stew?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking. Thaw the chicken overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can chop the vegetables and brown the chicken a day ahead and refrigerate them separately. When ready to cook, combine everything in the slow cooker and proceed with the recipe.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally for even heat distribution.
Can I Substitute the Vegetables?
Definitely! Feel free to swap in parsnips, sweet potatoes, or green beans to suit your taste and what you have on hand. Just keep in mind that cooking times may vary slightly.
