Slow Cooker Chicken Stew
This Slow Cooker Chicken Stew recipe is made with chicken breast, fresh veggies (though you can use frozen), and a seasoned broth that actually tastes like something!
I love a good chicken stew, but I’ll tell you, I’m picky about how it tastes. If I’m making a pot of stew, the broth has to actually taste like something. That’s why I don’t skimp on seasoning in this recipe. I promise, this slow cooker chicken stew is worth the (not-so-intimidating) ingredient list. Don’t let it scare you, it’s mostly pantry spices that you probably already have tucked away, and they’re the secret to making this stew actually flavorful.
How to make Slow Cooker Chicken Stew
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Slow Cooker Chicken Stew Recipe
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Equipment
Ingredients
- 4 pounds chicken breasts cut into bite-sized pieces
- 3 medium carrots peeled and sliced into half-moons
- 3 ribs celery sliced
- 1 large yellow onion diced
- 4 medium Yukon gold potatoes diced into 1-inch pieces
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon paprika
- 1 ½ teaspoons salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Worcestershire sauce
- ¼ cup water for the cornstarch slurry
- 2 tablespoons cornstarch
- 1 cup frozen peas optional, added at the end
- Fresh parsley chopped, for garnish (optional)
Instructions
- Layer the Vegetables: In the bottom of a 6-quart slow cooker, layer 3 medium carrots (peeled and sliced into half-moons), 3 ribs celery (sliced), 1 large yellow onion (diced), and 4 medium Yukon gold potatoes (diced into 1-inch pieces). Spread them out evenly to create a base layer.
- Add the Chicken: Place 2 pounds of boneless, skinless chicken breasts (cut into bite-sized pieces) on top of the vegetables.
- Season: Sprinkle 3 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon paprika, 1 ½ teaspoons salt, and ½ teaspoon black pepper over the chicken and vegetables. Tuck in 2 bay leaves for added flavor.
- Add the Broth: Pour 4 cups of low-sodium chicken broth and 1 tablespoon Worcestershire sauce evenly over the ingredients in the slow cooker.
- Cook the Stew: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
- Thicken the Stew: About 30 minutes before the end of the cooking time, mix 2 tablespoons of cornstarch with ¼ cup water in a small bowl to create a slurry. Stir the slurry into the slow cooker along with 1 cup of frozen peas (if using). Cover and cook for an additional 30 minutes.
- Remove Bay Leaves and Adjust Seasoning: Remove the 2 bay leaves from the stew. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve the stew warm, garnished with chopped fresh parsley, if desired.
Notes
- Cut Everything Evenly: Chop your potatoes, carrots, and celery into similar-sized pieces to ensure they cook evenly. No one wants a crunchy potato and mushy carrot in the same bowl, so aim for uniform 1-inch chunks for consistency.
- Sear the Chicken if you Have Time (Optional): If you have a few extra minutes, sear the chicken in a skillet with a little oil before adding it to the slow cooker. It adds an extra layer of flavor and gives the chicken a beautiful golden color.
- Use Fresh Herbs for Extra Flavor: While 1 teaspoon of dried rosemary and thyme work perfectly in the stew, sprinkling in 1 tablespoon of fresh rosemary, thyme, or parsley right before serving can take the flavor up a notch.
- Thicken the Stew Properly: Whisk the cornstarch slurry (2 tablespoons cornstarch + ¼ cup water) thoroughly before adding it to the stew during the last 30 minutes of cooking. Stir it in well to avoid lumps and let it cook until the stew thickens to a perfect velvety consistency.
- Season to Taste at the End: Slow cooking can mellow out flavors, so always taste the stew before serving. Add more salt, pepper, or even a splash of lemon juice at the end if it needs a little brightness to bring it all together.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Slow Cooker Chicken Stew recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
How to store & reheat Slow Cooker Chicken Stew
Fridge: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
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Freezer: If you want to freeze the stew, let it cool completely and transfer it to freezer-safe containers or resealable bags. Leave a little room for expansion. Freeze for up to 3 months.
Reheating:
- Stovetop: For the best flavor and texture, reheat the stew on the stovetop over medium heat. Stir occasionally and add a splash of chicken broth or water if the stew has thickened too much during storage. Heat until warmed through (about 10-15 minutes).
- Microwave: Place a single serving in a microwave-safe bowl. Cover and heat on high in 1-minute intervals, stirring between each, until hot.
- Slow Cooker: If reheating a large batch, you can place the stew back into the slow cooker and set it to low for 2-3 hours, stirring occasionally.
Tips for Reheating:
- If frozen, thaw the stew in the refrigerator overnight before reheating for the best results.
- Avoid overcooking during reheating to prevent the chicken and vegetables from becoming mushy.
Quick Recipe Help and Common Questions
My stew turned out too watery. How can I fix it?
If your stew is too thin, add an extra slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and stir it in. Let it cook on high for an additional 15-20 minutes, uncovered, to thicken.
Can I add more ingredients halfway through cooking?
Yes! Vegetables like zucchini or green beans, or cooked proteins like shredded chicken or sausage, can be added during the last hour of cooking to avoid overcooking.
Can I use bone-in chicken instead of boneless?
Yes, you can absolutely use bone-in chicken! It adds extra flavor to the broth as it cooks. Use 2 ½ to 3 pounds of bone-in chicken thighs or drumsticks for this recipe. Just keep in mind that you’ll need to remove the chicken from the slow cooker at the end, shred the meat off the bones, and discard the bones before serving. Cooking time may be slightly longer, so check for doneness around 7-8 hours on low or 4-5 hours on high.
