Slow Cooker Chicken Stew – Cozy, Hearty, and Easy
This slow cooker chicken stew is comfort in a bowl. It’s the kind of meal you can set up in the morning and come home to at night, warm and ready. The broth is rich, the chicken is tender, and the vegetables are soft but not mushy.
It’s simple, wholesome, and perfect for busy weekdays or lazy Sundays. If you want something filling without fuss, this stew hits the spot.
Slow Cooker Chicken Stew - Cozy, Hearty, and Easy
Ingredients
Method
- Prep the vegetables and chicken: Cut everything into evenly sized pieces so they cook at the same rate.Pat the chicken dry and season with a pinch of salt and pepper.
- Build flavor: In a skillet over medium heat, warm the olive oil or butter. Sauté the onion and celery for 4–5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute until fragrant.This step adds rich flavor to the stew.
- Load the slow cooker: Add carrots, potatoes, green beans, sautéed aromatics, drained tomatoes, chicken, thyme, rosemary, bay leaf, Worcestershire sauce, salt, and pepper to the slow cooker. Pour in the chicken broth.
- Set and cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
- Thicken (optional): In the last 20 minutes, stir in the cornstarch slurry. Add the frozen peas.Cover and let it simmer until slightly thickened and the peas are heated through.
- Finish and season: Remove the bay leaf. Taste and adjust salt and pepper. Stir in chopped parsley for freshness.
- Serve: Ladle into bowls and serve with crusty bread for dipping.The broth is savory and rich, so bread is a nice touch.
Why This Recipe Works
This recipe layers flavor right from the start: onion and garlic set the base, herbs add depth, and a touch of tomato paste brings gentle richness. Using boneless, skinless chicken thighs keeps the meat tender and juicy, even after hours of cooking.
Root vegetables like potatoes and carrots hold up well in the slow cooker and add natural sweetness. A quick cornstarch slurry at the end creates a thicker, stew-like consistency without fuss. It’s a reliable, forgiving recipe that tastes even better the next day.
Ingredients
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into large chunks
- 4 medium carrots, peeled and sliced into 1/2-inch pieces
- 3 medium Yukon Gold potatoes, cut into 1-inch chunks
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (add at the end)
- 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving (optional)
How to Make It
- Prep the vegetables and chicken: Cut everything into evenly sized pieces so they cook at the same rate.Pat the chicken dry and season with a pinch of salt and pepper.
- Build flavor: In a skillet over medium heat, warm the olive oil or butter. Sauté the onion and celery for 4–5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute until fragrant.This step adds rich flavor to the stew.
- Load the slow cooker: Add carrots, potatoes, green beans, sautéed aromatics, drained tomatoes, chicken, thyme, rosemary, bay leaf, Worcestershire sauce, salt, and pepper to the slow cooker. Pour in the chicken broth.
- Set and cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
- Thicken (optional): In the last 20 minutes, stir in the cornstarch slurry. Add the frozen peas.Cover and let it simmer until slightly thickened and the peas are heated through.
- Finish and season: Remove the bay leaf. Taste and adjust salt and pepper. Stir in chopped parsley for freshness.
- Serve: Ladle into bowls and serve with crusty bread for dipping.The broth is savory and rich, so bread is a nice touch.
How to Store
Let the stew cool until it’s just warm, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen after a day, so leftovers are excellent. For longer storage, freeze for up to 3 months.
Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Why This is Good for You
- High in protein: Chicken thighs are satisfying and keep you full longer.
- Fiber-rich veggies: Carrots, potatoes, peas, and green beans add vitamins, minerals, and fiber.
- Lower in saturated fat: No cream or heavy thickeners, just a light broth with natural body.
- Balanced meal: Protein, complex carbs, and vegetables all in one bowl.
Pitfalls to Watch Out For
- Cutting vegetables too small: Tiny pieces can turn mushy after long cooking. Aim for 1/2- to 1-inch chunks.
- Skipping the sauté: Tossing raw onion, garlic, and tomato paste straight in is fine, but sautéing adds deeper flavor.
- Overcrowding with extra ingredients: Adding too much can dilute seasoning and slow cooking. Keep the proportions balanced.
- Not seasoning at the end: Salt fades during long cooking.Taste and adjust before serving.
- Using only chicken breast: It can dry out. If you prefer breast, cut it larger and cook on Low, checking earlier.
Variations You Can Try
- Herb swap: Use Italian seasoning, herbes de Provence, or fresh thyme and rosemary for a brighter finish.
- Creamy version: Stir in 1/3 cup heavy cream or coconut milk at the end for a silky texture.
- Add grains or beans: Stir in cooked barley, farro, or a can of rinsed cannellini beans in the last 30 minutes.
- Sweet potato twist: Replace the Yukon Golds with sweet potatoes for a slightly sweet, earthy flavor.
- Lemon and dill: Add lemon zest and juice with fresh dill at the end for a bright, fresh finish.
- Smoky paprika: Add 1 teaspoon smoked paprika with the spices for a cozy, smoky note.
- Mushroom boost: Add 8 ounces sliced mushrooms for extra umami. Sauté them with the onions first.
FAQ
Can I prep this the night before?
Yes.
Chop the vegetables and store them in an airtight container. You can also sauté the onions, celery, garlic, and tomato paste ahead. In the morning, add everything to the slow cooker with the chicken and broth and start cooking.
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier.
If using breast, cut into large chunks and cook on Low. Check for doneness on the earlier side to avoid drying out.
How do I make it gluten-free?
It likely already is, as long as your broth and Worcestershire sauce are gluten-free. For thickening, use cornstarch, not flour.
What if I don’t have tomato paste?
Skip it, or add an extra tablespoon of Worcestershire or a splash of soy sauce for depth.
The stew will still be delicious.
How can I make it thicker without cornstarch?
Mash a few potato chunks right in the pot and stir. You can also remove the lid for the last 20–30 minutes to reduce the liquid slightly.
Can I cook this on the stovetop?
Yes. Sauté the aromatics in a Dutch oven, add everything else, and simmer gently for 45–60 minutes until the chicken and vegetables are tender.
Stir occasionally and keep the heat low.
Is it okay to add frozen vegetables?
Yes. Add frozen peas and green beans in the last 20–30 minutes so they stay bright and don’t overcook.
Can I make this dairy-free?
Absolutely. The base recipe is dairy-free.
If you want a creamy finish, use coconut milk instead of cream.
How do I prevent bland stew?
Season in layers. Salt lightly at the start, then taste and adjust at the end. A squeeze of lemon juice or a splash of vinegar right before serving can brighten flavors.
In Conclusion
This slow cooker chicken stew is cozy, hearty, and easy to make.
With simple ingredients and a few smart steps, you get a nourishing dinner that makes great leftovers. Keep it classic or try a variation to match your mood. Either way, it’s a reliable recipe to add to your weeknight rotation.
