This easy slow cooker chicken stew is warm and hearty! With tender chicken, vegetables, and tasty seasonings, it’s perfect for any day when you want comfort food.
What I love most is just tossing everything in the slow cooker and letting it do the work. No fuss, just yummy smells filling the house. 🥣 Be prepared for a cozy dinner!
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for their juiciness. However, chicken breasts work too. If you’re looking for a leaner option or want to keep it vegetarian, try replacing chicken with chickpeas or lentils!
Vegetables: Carrots, potatoes, and celery give the stew a classic flavor. If you have other veggies like bell peppers or green beans, toss those in too! Just cut them to a similar size for even cooking.
Broth: Low-sodium chicken broth keeps it tasty without being too salty. You can use vegetable broth for a meatless version, or if you’re in a pinch, water works but might need more seasoning.
Seasonings: Thyme, rosemary, and paprika are key here, but feel free to adjust based on what you love or have on hand. Italian seasoning can also bring a fabulous twist!
How Do I Make Sure My Stew is Extra Flavorful?
To enhance the stew’s flavor, start by sautéing the onions and garlic before adding them to the slow cooker. This simple step deepens their taste and makes sure the stew is delicious!
- Heat oil or butter in a skillet, then cook onions and garlic until soft and fragrant.
- Add a splash of the broth while sautéing to deglaze the pan. This lifts any bits stuck to the bottom and adds a rich flavor.
Also, remember to adjust seasonings before serving. A pinch of salt or a dash of pepper can make a big difference!
Easy Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup celery, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
For Thickening:
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or butter
Optional:
- Fresh parsley for garnish
How Much Time Will You Need?
This easy slow cooker chicken stew requires about 15-20 minutes of prep time, and then you’ll let it cook in the slow cooker for either 6 to 8 hours on low heat or 3 to 4 hours on high heat. Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Prepare the Thickening Slurry:
In a small bowl, mix the flour with a little bit of water to make a smooth slurry and set it aside. This will thicken your stew later!
2. Sauté the Aromatics:
In a skillet over medium heat, warm the olive oil or butter. Add the chopped onion and minced garlic. SautĂ© for about 3-4 minutes until they’re soft and fragrant. This will enhance the flavors in your stew.
3. Load the Slow Cooker:
Place the chicken chunks into the slow cooker. Add the sautéed onion and garlic, along with the carrots, potatoes, celery, and all the seasonings (thyme, rosemary, paprika, salt, and pepper).
4. Add the Broth:
Pour in the chicken broth, ensuring that the ingredients are mostly covered. If it looks a bit dry, add a splash more broth.
5. Slow Cook the Stew:
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It’s done when the chicken is tender, and the vegetables are cooked through!
6. Thicken the Stew:
About 30 minutes before serving, stir in the frozen peas and the flour slurry you prepared earlier. Mix it well to help thicken the broth. Cover and continue cooking.
7. Final Seasoning:
When the cooking time is up, taste the stew and adjust the seasoning as needed. A bit more salt or pepper can really make it shine!
8. Serve and Enjoy:
Serve the stew hot, garnished with fresh parsley if desired. This hearty meal pairs wonderfully with crusty bread or over a bed of rice. Dig in and enjoy the comforting flavors!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed beforehand for even cooking. Thaw the chicken in the refrigerator overnight or use the quick method by placing it in a sealed plastic bag and submerging it in cold water for a few hours.
How Can I Adjust the Thickness of the Stew?
If you prefer a thicker stew, increase the amount of flour in the slurry or let the stew cook uncovered for the last 30 minutes to reduce the liquid. Conversely, if it’s too thick, add a bit of extra broth or water until it reaches your desired consistency.
Can I Make This Ahead of Time?
Absolutely! You can prepare the stew a day ahead and store it in the refrigerator after cooking. Simply reheat on the stovetop or in the microwave until heated through before serving. The flavors may even improve after sitting overnight!
What’s the Best Way to Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, and warm on the stove over low heat, adding a splash of broth if needed to loosen it up.
