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.
