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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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/slow-cooker-chicken-stew-recipe/