This slow cooker chicken stew is one of my favorite comforting meals when I want something hearty, healthy, and hands-off. With tender chicken, chunky vegetables, and a flavorful broth that thickens into a rich, savory stew, it’s the kind of dinner that makes my whole kitchen smell amazing—and requires barely any effort on my part.
Why I Love This Recipe
I love this recipe because it’s a true “dump and go” meal. I just toss everything in the slow cooker in the morning and by dinner, I have a warm, nourishing bowl of stew waiting for me. It’s budget-friendly, loaded with protein and veggies, and makes a big batch—perfect for leftovers or freezing. On busy days or chilly nights, this one always comes through.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Carrots, peeled and chopped
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Potatoes, cubed (Yukon gold or red potatoes work best)
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Celery, sliced
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Onion, chopped
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Garlic, minced
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Chicken broth
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Tomato paste
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Bay leaves
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Dried thyme
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Dried parsley
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Salt and pepper
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Cornstarch or flour (optional, for thickening)
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Frozen peas (added at the end)
Directions
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I start by adding the chicken, carrots, potatoes, celery, onion, garlic, tomato paste, herbs, and seasoning to the slow cooker.
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I pour in the chicken broth—just enough to cover the ingredients—and stir everything together.
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I cover and cook on low for 7–8 hours or high for 4–5 hours, until the chicken is tender and the vegetables are soft.
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About 30 minutes before serving, I shred the chicken with two forks and return it to the pot. I stir in the frozen peas.
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If I want a thicker stew, I mix a tablespoon of cornstarch with a little cold water and stir it in, letting it cook uncovered for another 15–20 minutes.
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I taste and adjust seasoning if needed, then ladle into bowls and enjoy with crusty bread or crackers on the side.
Servings and Timing
This recipe makes about 6 hearty servings. It takes me just 10 to 15 minutes to prep, and the rest is hands-off slow cooking—perfect for busy weekdays or lazy Sundays.
Variations
When I want to change it up, I add green beans, sweet potatoes, or corn. I’ve also used leftover turkey in place of chicken, and it works beautifully. For a creamier version, I stir in a splash of cream or a dollop of sour cream at the end. And if I want a bit of spice, I toss in a pinch of red pepper flakes.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat on the stovetop or in the microwave with a splash of broth if it’s too thick. This stew also freezes great—I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
Yes, but I prefer to thaw it first for even cooking. If I use frozen, I make sure the internal temp reaches 165°F before serving.
Do I have to brown the chicken first?
Nope! This is a true slow cooker recipe—no browning needed. But if I have the time, a quick sear adds extra flavor.
Can I make it vegetarian?
Yes! I use vegetable broth and swap the chicken for canned chickpeas or white beans. It’s still hearty and delicious.
What’s the best type of chicken to use?
I like chicken thighs for their richness and tenderness, but chicken breasts work too. I just make sure not to overcook them on high.
How do I thicken the stew?
I use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) stirred in at the end, or mash a few potatoes directly into the stew.
Conclusion
This slow cooker chicken stew is one of those feel-good meals I come back to again and again. It’s cozy, nourishing, and packed with flavor—all with minimal prep. Whether I’m feeding the family or stocking the fridge with leftovers, this stew makes dinner easy, satisfying, and stress-free.
Print
Cozy Slow Cooker Chicken Stew That Practically Cooks Itself
- Prep Time: 10–15 minutes
- Cook Time: 4–8 hours (depending on setting)
- Total Time: Up to 8 hours, mostly hands-off
- Yield: 6 servings
- Category: Main Dish, Stew, One-Pot Meal
- Method: Slow Cooker, Dump-and-Go
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Description
This Slow Cooker Chicken Stew is the ultimate set-it-and-forget-it comfort food—filled with tender chicken, hearty vegetables, and a rich, savory broth. It’s a wholesome, nourishing meal that practically cooks itself. Perfect for busy weeknights, chilly weekends, or when you want a warm, cozy dinner with minimal effort and maximum flavor.
Ingredients
- 1½–2 lbs boneless, skinless chicken thighs or breasts
- 4 carrots, peeled and chopped
- 4 medium potatoes (Yukon gold or red), cubed
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 1 cup frozen peas (added at the end)
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Instructions
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Add Ingredients: Place chicken, carrots, potatoes, celery, onion, garlic, tomato paste, herbs, salt, and pepper into the slow cooker.
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Pour Broth: Add chicken broth, just enough to cover the ingredients. Stir well to combine.
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Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until chicken is tender and vegetables are soft.
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Shred Chicken: About 30 minutes before serving, shred chicken with two forks and stir back into the stew.
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Add Peas: Stir in frozen peas and cook for another 15–20 minutes.
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Thicken (Optional): Mix cornstarch with cold water and stir into stew. Let cook uncovered for 15–20 minutes to thicken.
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Serve: Taste and adjust seasoning. Serve warm with bread, crackers, or over rice.
Notes
- No browning required! This is a true dump-and-go recipe.
- For extra flavor, brown the chicken before adding.
- Substitute sweet potatoes, corn, or green beans for variety.
- Leftover turkey works great as a substitute for chicken.
- Add cream or sour cream at the end for a creamier stew.
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