Description
This slow cooker chicken stew is the ultimate comfort food — hearty, flavorful, and simple to make. Tender pieces of chicken simmer slowly with potatoes, carrots, onions, and herbs, creating a creamy, satisfying broth that’s as cozy as it gets. It’s the perfect one-pot meal for busy days or chilly evenings, and it tastes even better the next day.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken thighs, cut into chunks
- 4 medium potatoes, cubed
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp rosemary
- ½ tsp paprika (optional)
- Salt and pepper to taste
- 1 cup peas (optional)
- ½ cup heavy cream or milk
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
- Olive oil for browning
Instructions
- Heat olive oil in a skillet and brown the chicken lightly on all sides. Transfer to the slow cooker.
- In the same pan, sauté onions, garlic, and celery until fragrant, then add to the cooker.
- Add potatoes, carrots, and herbs. Pour in the chicken broth until everything is submerged.
- Season with salt, pepper, and paprika.
- Cook on low for 6–7 hours or high for 3–4 hours, until chicken and vegetables are tender.
- In the last 30 minutes, stir in the cornstarch slurry and cream. Mix well.
- Taste and adjust seasoning, adding peas in the final few minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use chicken thighs instead of breasts. If you prefer a thicker stew, reduce the broth slightly or mash a few potatoes at the end.
- Prep Time: 20 minutes
- Cook Time: 6 hours (low) / 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340
- Sugar: 5g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg