Slow Cooker Chicken Stew 🍲

There’s something so comforting about coming home to the smell of a slow-cooked chicken stew filling the kitchen. It’s the kind of meal that makes an ordinary day feel a little warmer.

I made this for my family last weekend after a friend recommended trying chicken stew in the slow cooker. I loved the idea of putting everything together in the morning and letting the slow cooker do the hard work.

By dinner time, the chicken was tender, the vegetables were soft and flavorful, and the broth had turned into the most delicious savory gravy. Everyone loved it, and we ended up going back for seconds. It’s definitely one of those recipes I’ll make whenever I need something cozy after a busy or stressful day.

Ingredients

• 1½ lbs boneless, skinless chicken thighs, cut into chunks
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the chicken: Pat the chicken dry and season with salt, pepper, paprika, and thyme.
2. Brown the chicken: Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces for 2–3 minutes per side. You don’t need to cook them through.
3. Build the stew: Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Place the browned chicken on top.
4. Add the broth: Whisk the chicken broth, tomato paste, and flour together until smooth. Pour over the chicken and vegetables.
5. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and vegetables are tender.
6. Add the peas: Stir in the frozen peas during the final 15–20 minutes of cooking.
7. Finish: Taste and adjust the salt and pepper. Sprinkle with fresh parsley and serve warm.

My Tips for the Best Chicken Stew

Use chicken thighs for especially tender and flavorful meat.

Don’t cut the vegetables too small. They have several hours to cook and can become too soft if they’re diced very finely.

Brown the chicken first. It’s an extra step, but it adds wonderful flavor to the finished stew.

Want thicker gravy? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the final 15 minutes.

Easy Variations

• Add mushrooms for extra savory flavor.
• Swap potatoes for sweet potatoes.
• Add green beans with the other vegetables.
• Use chicken breast if preferred.
• Add a pinch of red pepper flakes for some heat.
• Stir in a little fresh rosemary for a more herby flavor.

What to Serve With It

This stew is delicious with:

• Crusty bread
• Dinner rolls
• Garlic bread
• Green salad
• Steamed vegetables
• Homemade biscuits

Storage

Store leftover stew in an airtight container in the refrigerator for 3–4 days.

It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Prep Time

20 minutes

Cook Time

6–7 hours on LOW

Total Time

6 hours 20 minutes

Servings

6

Approximate Nutrition Per Serving

• Calories: 390
• Protein: 32g
• Carbohydrates: 38g
• Fat: 13g
• Fiber: 6g
• Sugar: 7g
• Sodium: 620mg

Nutrition is approximate and will vary depending on the chicken, broth, and vegetables used.

Frequently Asked Questions

Can I use chicken breast?
Yes. Chicken breast works well, although chicken thighs tend to stay more tender during slow cooking.

Can I add the chicken without browning it?
Yes. You can put the raw seasoned chicken directly into the slow cooker, but browning first adds more flavor.

Can I make this stew without potatoes?
Absolutely. Add extra carrots, celery, mushrooms, cauliflower, or green beans instead.

How do I make the stew thicker?
Add a cornstarch slurry during the last 15 minutes or allow some of the liquid to reduce before serving.

Can I make this ahead of time?
Yes. The flavors are often even better the next day after the stew has had time to sit.