Slow Cooker Chicken Stew Recipe

Introduction

This Slow Cooker Chicken Stew is a comforting and hearty dish perfect for chilly days. Tender chicken and vegetables simmer gently in a flavorful broth, making dinner effortless and delicious.

Ingredients

• 2 pounds boneless, skinless chicken breasts, fat trimmed and cut into 1-inch chunks
• 1 ½ cups yellow onion, diced
• 5 carrots, cut into bite-sized pieces
• 1 pound baby Yukon gold potatoes, halved or quartered
• 3 celery sticks, chopped
• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• ½ tablespoon tomato paste
• 4 teaspoons garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 2 bay leaves
• ½ cup milk (or dairy-free milk of choice)
• ¼ cup cornstarch
• 1 ¼ cups frozen peas

Instructions

1. Step 1: In the slow cooker, add the chicken, onion, carrots, potatoes, and celery.
2. Step 2: In a medium bowl, whisk together chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Pour this mixture over the chicken and vegetables in the slow cooker.
3. Step 3: Place the bay leaves on top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and the vegetables are cooked through.
4. Step 4: In a small bowl, whisk together the milk and cornstarch until smooth. Add this mixture along with the frozen peas to the slow cooker.
5. Step 5: Cook for an additional 20 minutes to allow the sauce to thicken. Remove the bay leaves before serving.

Tips & Variations

• For a creamier stew, substitute half-and-half or heavy cream for the milk.
• Feel free to add other vegetables like green beans or mushrooms for more variety.
• If you prefer a thicker stew, increase the cornstarch to ⅓ cup.
• Use fresh herbs instead of dried for a brighter flavor, adding them near the end of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra flavor and moisture to the stew.

Is it possible to freeze this stew?

Absolutely. Let the stew cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Chicken Stew Recipe

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★★★★★

4.4 from 69 reviews

This Slow Cooker Chicken Stew is a comforting, hearty dish packed with tender chicken chunks, colorful vegetables, and a flavorful broth thickened to perfection. Perfect for an easy, hands-off meal, it combines wholesome ingredients and aromatic herbs to deliver a nourishing stew with minimal effort.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 7 hours 20 minutes
• Total Time: 7 hours 35 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 pounds boneless, skinless chicken breasts, fat trimmed and cut into 1-inch chunks
• 1 ½ cups yellow onion, diced
• 5 carrots, cut into bite-sized pieces
• 1 pound baby Yukon gold potatoes, halved or quartered
• 3 celery sticks, chopped

Broth and Seasonings

• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• ½ tablespoon tomato paste
• 4 teaspoons garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 2 bay leaves

Thickening and Finishing

• ½ cup milk (or dairy-free milk of choice)
• ¼ cup cornstarch
• 1 ¼ cups frozen peas

Instructions

1. Prepare the slow cooker: Place the cut chicken, diced onion, chopped carrots, halved or quartered potatoes, and chopped celery into the slow cooker, spreading them evenly.
2. Mix broth and seasonings: In a medium bowl, whisk together the low-sodium chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and dried thyme until well combined.
3. Add broth to slow cooker: Pour the seasoned broth mixture over the chicken and vegetables in the slow cooker. Place the two bay leaves on top for added aroma.
4. Slow cook the stew: Cover the slow cooker with its lid and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and the vegetables are cooked through.
5. Prepare thickening mixture: In a small bowl, whisk together the milk and cornstarch until smooth and lump-free.
6. Thicken the stew and add peas: Add the milk and cornstarch mixture along with the frozen peas into the slow cooker. Stir gently to combine.
7. Final cooking and serving: Cook for an additional 20 minutes to allow the sauce to thicken and peas to heat through. Before serving, remove the bay leaves.

Notes

• For a dairy-free version, substitute milk with almond milk or another plant-based milk.
• Feel free to use chicken thighs instead of breasts for a juicier stew.
• You can adjust the vegetables based on what you have on hand, such as adding parsnips or turnips.
• To make it gluten-free, ensure the Worcestershire sauce you use is gluten-free.
• This stew stores well and tastes even better the next day; refrigerate leftovers and reheat gently.

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