Slow Cooker Chicken Stew Recipe

Introduction

This slow cooker chicken stew is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, fresh vegetables, and fragrant herbs, it’s easy to prepare and sure to please the whole family. Whether you opt for the slow cooker or stovetop method, this stew delivers rich flavors with minimal effort.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts (cut in 1 inch cubes)
• 1 cup diced onion
• 1 tablespoon minced garlic (about 4 large cloves)
• 2 cups sliced carrots (cut in ¼ inch thick coins)
• 2 cups cubed Yukon gold potatoes (cut in ½ inch cubes)
• 1 cup finely chopped celery
• 3 tablespoons all purpose flour (can substitute gluten free 1:1)
• ½ teaspoon black pepper
• 2 teaspoons dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt
• 1 bay leaf
• ½ cup low sodium chicken broth (slow cooker) or 2 cups (stovetop)
• 1 cup peas (thawed if frozen)

Instructions

1. Step 1: Chop all vegetables and cut chicken into 1 inch cubes.
2. Step 2: For slow cooker method, stir together chicken, potatoes, carrots, celery, flour, dried spices, bay leaf, and chicken broth in the slow cooker insert.
3. Step 3: Cover and cook on low for 6 hours or high for 4 hours. Low heat is recommended for best texture.
4. Step 4: Just before serving, stir in thawed peas and remove the bay leaf.
5. Step 5 (Optional StoveTop Method): Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown chicken pieces for about 10 minutes, stirring occasionally.
6. Step 6: Add onion and garlic, sauté for 3 minutes until softened.
7. Step 7: Add carrots, potatoes, celery, flour, dried herbs, pepper, salt, and bay leaf. Stir to combine.
8. Step 8: Add 2 cups chicken broth for stovetop method. Cover and bring to a simmer on medium heat.
9. Step 9: Cook covered for 15-20 minutes, stirring occasionally, until stew thickens and vegetables are tender.
10. Step 10: Stir in peas and remove the bay leaf before serving.

Tips & Variations

• For added richness, brown the chicken and vegetables before slow cooking to deepen flavor.
• Feel free to add other root vegetables like parsnips or turnips for variety.
• Use gluten-free flour to make this stew suitable for gluten-sensitive diets.
• Add a splash of white wine or a squeeze of lemon juice at the end for brightness.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The stew may thicken after cooling; simply add a splash of chicken broth or water when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add more flavor and tenderness to the stew.

Can I freeze the chicken stew?

Absolutely. Allow the stew to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Chicken Stew Recipe

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★★★★★

4.9 from 112 reviews

A hearty and comforting slow cooker chicken stew packed with tender chicken, fresh vegetables, and a blend of aromatic herbs. This easy-to-make recipe delivers cozy flavors and a thick, savory broth that’s perfect for a satisfying meal any day of the week.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 6 hours (slow cooker low) or 20 minutes (stovetop)
• Total Time: 6 hours 15 minutes (slow cooker) or 35 minutes (stovetop)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1 ½ lbs boneless, skinless chicken breasts (cut in 1 inch cubes)

Vegetables

• 1 cup diced onion
• 1 tablespoon minced garlic (about 4 large cloves)
• 2 cups sliced carrots (cut into 1/4 inch thick coins)
• 2 cups cubed Yukon gold potatoes (cut into ½ inch cubes)
• 1 cup finely chopped celery
• 1 cup peas (thawed)

Spices and Herbs

• ½ teaspoon black pepper
• 2 teaspoons dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt
• 1 bay leaf

Other Ingredients

• 3 tablespoons all purpose flour (can substitute with gluten free 1:1)
• ½ cup low sodium chicken broth (slow cooker) or 2 cups low sodium chicken broth (stovetop)

Instructions

1. Prepare Ingredients: Chop all vegetables and cut chicken into 1 inch cubes to ensure even cooking and flavor distribution.
2. Optional Browning: For added flavor, you can brown the chicken and vegetables in 1 tablespoon of olive oil using the stovetop method; however, this step can be skipped if cooking in the slow cooker.
3. Combine Ingredients in Slow Cooker: In the slow cooker insert, stir together the cubed chicken, potatoes, carrots, celery, flour, dried spices, and ½ cup of low sodium chicken broth.
4. Cook in Slow Cooker: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours. Low heat is recommended for optimal tenderness and flavor development.
5. Add Peas and Finish: When ready to serve, stir in thawed peas, discard the bay leaf, and enjoy your flavorful stew.
6. Stovetop Browning (if preferred): Heat 1 tablespoon olive oil over medium-high heat in a large pot. Add chicken and brown for about 10 minutes, stirring occasionally, until lightly browned on all sides.
7. Sauté Aromatics: Add diced onion and minced garlic to the pot and sauté for 3 minutes or until softened.
8. Add Remaining Ingredients: Stir in carrots, potatoes, celery, flour, parsley, pepper, rosemary, sage, thyme, salt, and bay leaf.
9. Add Broth and Simmer: Pour in 2 cups of chicken broth for stovetop cooking. Cover the pot and bring to a simmer, allow to bubble and thicken for about 5 minutes.
10. Cook Stew: Cook covered over medium heat for 15-20 minutes, stirring occasionally, until vegetables are tender and stew has thickened.
11. Finish Stew: Stir in peas, remove bay leaf, and serve hot.

Notes

• For gluten free version, substitute all purpose flour with a gluten free 1:1 baking flour.
• Browning the chicken and vegetables adds more depth of flavor but can be omitted for convenience with slow cooker method.
• If making on stovetop, use 2 cups of chicken broth instead of ½ cup used for slow cooker to provide sufficient liquid for simmering.
• Feel free to add other vegetables such as green beans or mushrooms for variety.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken stew, slow cooker chicken stew, comfort food, easy chicken stew, gluten free chicken stew, hearty stew