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Slow Cooker Chicken Stew - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish and season: Remove the bay leaf. Taste and adjust salt and pepper. Stir in chopped parsley for freshness.
  7. Serve: Ladle into bowls and serve with crusty bread for dipping. The broth is savory and rich, so bread is a nice touch.