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A shallow ceramic bowl filled with creamy chicken stew featuring chunks of seared chicken, carrots, and potatoes, garnished with fresh parsley on a wooden table.
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Slow Cooker Chicken Stew Recipe

Make a slow cooker chicken stew recipe with potatoes, carrots and an herb-seasoned gravy. Get tips for tender chicken, vegetable size and thickening.
Course Main Course
Cuisine American
Keyword slow cooker chicken stew recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 365kcal
Author C. Sophie

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

Nutritional information:
  • Calories: 365
  • Protein: 27g
  • Carbohydrates: 24g
  • Fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 115mg
  • Sodium: 680mg
  • Potassium: 320mg
  • Fiber: 3g
  • Sugar: 4g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.