Description
This Slow Cooker Chicken Stew is a hearty, comforting, and flavorful crock pot recipe packed with tender chicken and wholesome vegetables. Perfect for cozy weeknight dinners, meal prep, or Saturday evening meals.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for browning)
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- If desired, heat olive oil in a skillet and sear chicken pieces until lightly golden. Transfer to slow cooker.
- Add carrots, celery, potatoes, onion, and garlic into the slow cooker.
- Stir in chicken broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are cooked through.
- If thicker stew is desired, mix cornstarch and water in a small bowl, stir into stew, and cook for an additional 20 minutes.
- Remove bay leaf before serving. Garnish with fresh parsley and serve hot with bread or rice.
Notes
- Swap chicken thighs for chicken breasts if preferred.
- Stir in ½ cup cream or coconut milk for a creamier texture.
- Add peas, corn, or green beans for extra nutrition.
- Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 95 mg