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Ultimate Slow Cooker Chicken Stew Recipe - Easy & Hearty Comfort Food

This easy slow cooker chicken stew is the ultimate comfort food that requires minimal effort but delivers maximum flavor. Perfect for busy weeknights or meal prep, it combines tender chicken, wholesome vegetables, and aromatic herbs in a rich, savory broth that simmers to perfection.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 4 medium carrots, peeled and chopped
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low sodium)
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch (for thickening)
  • 2 tablespoons water (for slurry)

Method
 

Instructions
  1. Prepare all your vegetables. Chop the carrots into 1-inch pieces, cube the potatoes, dice the onion, and mince the garlic. Pat the chicken dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces for 2-3 minutes per side until golden brown. This step adds extra flavor to your stew.
  3. Place the chopped vegetables (carrots, potatoes, onion) in the bottom of your slow cooker. Add the browned chicken on top of the vegetables. Sprinkle with minced garlic, dried thyme, and rosemary.
  4. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Pour this mixture over the chicken and vegetables. Add the bay leaf and additional salt and pepper to taste.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The stew is ready when the chicken is tender and easily shreds with a fork.
  6. About 30 minutes before serving, mix cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew to thicken it. Add the frozen peas during the last 15 minutes of cooking.
  7. Remove the bay leaf. Shred the chicken slightly with two forks if desired. Serve hot with crusty bread or over rice for a complete meal.

Notes

Chicken thighs work best for slow cooking as they remain moist and tender. Browning the chicken adds incredible depth of flavor. Add delicate vegetables like peas during the last 30 minutes of cooking. This stew freezes beautifully for up to 3 months.