The slow cooker chicken stew recipe is a staple of comfort food, perfect for chilly evenings or special occasions. This hearty, comforting dish is made with tender chicken, flavorful vegetables, and a rich, creamy broth. In this article, we’ll explore the best slow cooker chicken stew recipe, complete with potatoes and carrots, and provide you with a step-by-step guide on how to prepare it.
Table of Contents
Why You’ll Love This Recipe
- It’s easy to make and requires minimal preparation time
- The slow cooker does all the work, so you can come home to a ready-to-eat meal
- The recipe is highly customizable, so you can add your favorite ingredients or spices
- It’s perfect for a weeknight dinner or a special occasion
Key Ingredients & Substitutions
To make this delicious slow cooker chicken stew recipe, you’ll need the following ingredients:
1. 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2. 1 tablespoon olive oil
3. 1 medium yellow onion, diced
4. 3 medium carrots, peeled and sliced into 1/2-inch rounds
5. 2 stalks celery, sliced into 1/2-inch pieces
6. 1 lb Yukon Gold potatoes, cut into 1-inch chunks
7. 4 cloves garlic, minced
8. 2 tablespoons tomato paste
9. 1 teaspoon dried thyme
10. 1 teaspoon dried rosemary
11. 1/2 teaspoon sea salt
12. 1/2 teaspoon cracked black pepper
13. 3 cups low-sodium chicken broth
14. 2 tablespoons cornstarch
15. 1/4 cup cold water
16. 1/2 cup heavy cream
17. 2 tablespoons fresh parsley, chopped
If you want to substitute some of the ingredients, you can try the following:
- Use chicken breasts instead of thighs, but keep in mind that they might become dry if overcooked
- Add other vegetables like peas, corn, or mushrooms to the stew
- Use beef or vegetable broth instead of chicken broth
- Add a splash of apple cider vinegar or lemon juice for extra flavor
For more delicious chicken recipes, check out our Crockpot Chicken Recipes collection, which features a variety of mouth-watering dishes perfect for any occasion. You can also try our Sheet Pan Chicken and Potatoes recipe for a quick and easy meal.
Step-by-Step Instructions
To make this slow cooker chicken stew recipe, follow these steps:
1. Layer the diced yellow onion, sliced carrots, celery, and Yukon Gold potatoes in the bottom of a 6-quart slow cooker.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 2 to 3 minutes per side until golden brown (the chicken does not need to be cooked through). Transfer the browned chicken to the slow cooker, placing it on top of the vegetables.
3. In a medium mixing bowl, whisk together the chicken broth, minced garlic, tomato paste, dried thyme, dried rosemary, salt, and black pepper until well combined.
4. Pour the broth mixture over the chicken and vegetables in the slow cooker.
5. Cover and cook on the Low setting for 6 to 8 hours, or on the High setting for 3 to 4 hours, until the chicken is fork-tender and the vegetables are soft.
6. Thirty minutes before serving, whisk the cornstarch and cold water in a small bowl to create a smooth slurry.
7. Stir the slurry and the heavy cream into the slow cooker. Cover and continue to cook on High for 20 to 30 minutes until the sauce has thickened and reached a glossy consistency.
8. Taste and adjust seasoning with additional salt or pepper if desired. Garnish with fresh chopped parsley and serve warm.
When handling and storing leftovers, make sure to follow food safety guidelines for leftovers to prevent foodborne illness. Also, always follow official guidance on safe minimum internal temperatures to ensure that your chicken is cooked to a safe temperature.
Expert Chef Tips & Troubleshooting
- To prevent the stew from becoming too thick, you can add a little more chicken broth or water
- If you prefer a clearer broth, you can skim off the excess fat that rises to the surface
- To add more flavor to the stew, you can add a splash of soy sauce or Worcestershire sauce
- If you’re short on time, you can cook the stew on the High setting for 3 to 4 hours
For a refreshing side dish, try our 4-Ingredient Chicken Salad recipe, which is perfect for a quick and easy lunch or dinner.
Storage, Make-Ahead & Reheating
This slow cooker chicken stew recipe is perfect for making ahead and reheating. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. To reheat, simply thaw the frozen stew overnight in the refrigerator, then reheat it in the slow cooker or on the stovetop until warmed through.
Slow Cooker Chicken Stew Recipe
Equipment
- 6-quart slow cooker
- Large Skillet
- Medium mixing bowl
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced into 1/2-inch rounds
- 2 stalks celery sliced into 1/2-inch pieces
- 1 lb Yukon Gold potatoes cut into 1-inch chunks
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 3 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Layer the diced yellow onion, sliced carrots, celery, and Yukon Gold potatoes in the bottom of a 6-quart slow cooker.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 2 to 3 minutes per side until golden brown (the chicken does not need to be cooked through). Transfer the browned chicken to the slow cooker, placing it on top of the vegetables.
- In a medium mixing bowl, whisk together the chicken broth, minced garlic, tomato paste, dried thyme, dried rosemary, salt, and black pepper until well combined.
- Pour the broth mixture over the chicken and vegetables in the slow cooker.
- Cover and cook on the Low setting for 6 to 8 hours, or on the High setting for 3 to 4 hours, until the chicken is fork-tender and the vegetables are soft.
- Thirty minutes before serving, whisk the cornstarch and cold water in a small bowl to create a smooth slurry.
- Stir the slurry and the heavy cream into the slow cooker. Cover and continue to cook on High for 20 to 30 minutes until the sauce has thickened and reached a glossy consistency.
- Taste and adjust seasoning with additional salt or pepper if desired. Garnish with fresh chopped parsley and serve warm.
Notes
- Calories: 365
- Protein: 27g
- Carbohydrates: 24g
- Fat: 18g
- Saturated fat: 7g
- Cholesterol: 115mg
- Sodium: 680mg
- Potassium: 320mg
- Fiber: 3g
- Sugar: 4g
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this stew?
While chicken thighs are preferred because they remain juicy and tender during the long slow-cooking process, you can use chicken breasts if desired. To prevent the leaner breast meat from becoming dry or stringy, consider checking the stew at the earlier end of the suggested cooking window.
Should I brown the chicken before adding it to the slow cooker?
While the “dump-and-go” method is convenient, browning the chicken in a skillet first creates a Maillard reaction that significantly enhances the savory depth of the stew. If you are in a hurry, you can skip this step, but taking a few minutes to sear the meat provides a richer, more professional flavor profile.
How do I thicken the stew without creating lumps?
The best way to achieve a smooth, glossy texture is to create a slurry by whisking your starch (such as cornstarch or arrowroot) with a small amount of cold broth or milk in a separate bowl. Stir this mixture into the slow cooker during the final 30 minutes of cooking, which allows the starch to activate and thicken the liquid evenly.
Why is it important to cut the carrots smaller than the potatoes?
Carrots are denser than potatoes and typically require more time to soften in the low heat of a slow cooker. By dicing the carrots into smaller pieces and keeping the potatoes in larger 1/2-inch chunks, you ensure that all the vegetables reach a perfectly uniform, fork-tender consistency at the same time.
