This Slow Cooker Chicken Stew is the ultimate comfort food! Tender chicken, hearty vegetables, and savory herbs combine for a warm, delicious meal that practically cooks itself.
Just toss everything in the slow cooker, kick back, and let it do its magic. By dinner time, your house will smell amazing—everyone will be eager to dig in! 🥘
I love serving it with some crusty bread for dipping. It’s like getting a hug in a bowl! Plus, it’s super easy to already have dinner ready to go after a busy day.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skinless chicken thighs keep the stew moist and flavorful. You can swap them for boneless thighs or even chicken breasts if preferred, though they might be less juicy.
Vegetables: Carrots, potatoes, and mushrooms make a great base. Feel free to use sweet potatoes, parsnips, or even frozen mixed veggies if fresh ones aren’t available.
Chicken Broth: Homemade is best, but store-bought works perfectly too. For a lighter option, use low-sodium broth. If you’re vegetarian, swap it for vegetable broth.
Herbs: Thyme and rosemary are classic choices for flavor. If you don’t have them, Italian seasoning works well too. Fresh herbs can also be used; just double the amount.
How Do I Ensure My Chicken Stays Tender in the Slow Cooker?
To achieve tender chicken, the secret is low and slow cooking! Here’s how:
- Choose bone-in pieces as they retain moisture better.
- Brown the chicken first for added flavor, but it’s optional.
- Cook on low heat for the best results—this typically takes 6-7 hours.
- Let the chicken rest for a few minutes after cooking, then shred or serve whole.
This process helps the flavors meld and keeps the chicken juicy!
Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs bone-in, skinless chicken thighs (about 6 pieces)
- 4 large carrots, peeled and sliced into chunks
- 4 medium potatoes, peeled and cut into large cubes
- 8 oz mushrooms, sliced
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious slow cooker chicken stew takes about 20 minutes to prep and 6-7 hours to cook on low (or 3-4 hours on high). Just set it in the morning or before heading out, and you’ll have a hearty meal waiting for you by dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry. Then sprinkle them with salt, pepper, and paprika. This initial seasoning adds a great depth of flavor to your stew.
2. Brown the Chicken (Optional):
If you want to enhance the flavor even more, heat the olive oil in a skillet over medium heat. Add the chicken thighs, cooking them until they are golden brown on both sides, about 3-4 minutes per side. Once browned, set the chicken aside.
3. Assemble in the Slow Cooker:
In your slow cooker, place the chopped onion, minced garlic, sliced carrots, potatoes, and mushrooms. Sprinkle the dried thyme and rosemary over the vegetables, adding salt and pepper to taste. This colorful mix is the foundation of your stew!
4. Add Chicken and Broth:
Carefully place the chicken thighs on top of the vegetable mix. Pour the chicken broth over all the ingredients, ensuring everything is submerged for even cooking.
5. Cook:
Now it’s time to let the slow cooker do its job! Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the veggies are cooked through.
6. Add Peas and Thicken (Optional):
About 30 minutes before serving, stir in the frozen peas. If you like your stew a little thicker, mix the flour with some cold water to create a slurry, then stir this mixture into the slow cooker. Let it cook for another 20-30 minutes to thicken up.
7. Finish:
Before serving, taste the stew and adjust the seasoning if needed. Then, sprinkle chopped parsley over the top for a fresh flavor and a pop of color.
8. Serve:
Ladle the stew into cozy bowls and enjoy it warm with some crusty bread or your favorite side dish for a comforting meal.
This hearty chicken stew is perfect for cozy dinners, and believe me, it makes wonderful leftovers—a treat for the next day!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes! You can use frozen chicken thighs; just make sure to increase the cooking time. If cooking on low, plan for around 8 hours, or if on high, about 5 hours. Ensure they reach a safe internal temperature of 165°F (75°C) before serving.
What Vegetables Can I Substitute?
You can easily swap the carrots and potatoes for other root vegetables like sweet potatoes, parsnips, or turnips. Frozen mixed vegetables also work well if you’re in a pinch!
How Do I Store Leftovers?
Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days. To freeze, portion it into freezer-safe containers and it can last up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Stew Vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like bell peppers, zucchini, and butternut squash, and use vegetable broth instead of chicken broth. Add in some beans or lentils for protein to make it filling!