Slow Cooker Chicken Stew Recipe: A Hearty Comfort Food Delight Recipe
This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for chilly days. Featuring tender chicken, diced potatoes, carrots, celery, and a blend of herbs simmered slowly in chicken broth, it delivers rich flavors with minimal effort. The addition of frozen peas near the end gives a pop of sweetness and color, while optional flour thickens the broth to a perfect stew consistency. Garnished with fresh parsley, this stew is a wholesome meal ideal for family dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 20 minutes (low) or 3 hours 50 minutes (high)
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Proteins
- 4 boneless, skinless chicken breasts (or thighs)
Vegetables
- 4 medium potatoes, peeled and diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup frozen peas
Liquids and Broth
- 4 cups chicken broth
Seasonings and Herbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Thickening Agent
- 2 tablespoons flour (optional for thickening)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients: Peel and dice the potatoes, peel and chop the carrots, chop the celery, dice the onion, and mince the garlic. Clean and trim the chicken breasts or thighs.
- Combine in Slow Cooker: Place the chicken, potatoes, carrots, celery, onion, garlic, dried thyme, dried rosemary, and bay leaf into the slow cooker. Pour the chicken broth over the ingredients. Season with salt and pepper to taste.
- Cook the Stew: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the vegetables are cooked through.
- Add Frozen Peas: About 15 minutes before serving, stir in the frozen peas and cover again to let them heat through.
- Thicken the Stew (Optional): If you prefer a thicker stew, mix the 2 tablespoons of flour with a small amount of cold water to make a slurry, then stir it into the stew. Cover and cook for an additional 15 minutes to thicken.
- Final Touches: Remove the bay leaf. Taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley before serving.
Notes
- Using chicken thighs instead of breasts can result in a juicier, more flavorful stew.
- If you want to skip the flour, you can also thicken the stew by mashing some of the potatoes into the broth.
- Feel free to add other vegetables like parsnips or green beans based on your preference.
- This stew can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, omit the flour or use a gluten-free thickener.
