When the days stretch long and the evening settles in with a quiet kind of calm, there’s something about a slow cooker chicken stew that just hits differently. It’s not fancy or complicated, but that’s part of its charm — the way it fills the house with a soft aroma that pulls you in, promising warmth and comfort. You might find yourself sneaking a peek into the slow cooker, the steam fogging your glasses just a bit, almost like a little secret. Sometimes I get distracted by the sound of the stew bubbling away, and I lose track of time, waiting for that perfect moment when everything is tender enough to melt in your mouth.
This stew is the kind of meal that settles your thoughts and invites you to slow down. The chicken becomes tender, the vegetables soak up every bit of flavor, and the broth thickens just enough to coat your spoon with a satisfying richness. It’s simple, but that’s exactly why it works so well on those quiet nights when you want to feel grounded and nourished.
- It’s hands-off cooking that lets you focus on whatever else your evening demands — or nothing at all.
- The balance of herbs and hearty vegetables creates a familiar, soothing flavor without being overly complex.
- It’s a family-friendly meal, though I’ll admit, getting everyone to agree on stew toppings is its own adventure.
- It thickens up nicely but isn’t heavy, so it doesn’t leave you feeling weighed down.
- It’s simple — and that’s kind of the point.
Even if you’re worried about slow cookers or haven’t used one much, this recipe feels approachable. The equipment is basic, no fancy gadgets needed, just your slow cooker and a skillet for a quick sear. I usually serve it with some crusty bread to soak up the broth, but you could easily pair it with a fresh salad or even over rice if you’re feeling extra cozy.
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Slow Cooker Chicken Stew
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker chicken stew made with tender chicken, vegetables, and a flavorful broth. Perfect for an easy and satisfying meal.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low sodium chicken broth
1 cup frozen peas
1 cup celery, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove from heat.
In a small bowl, mix the all-purpose flour with a few tablespoons of chicken broth to create a slurry. Set aside.
Add the browned chicken, carrots, potatoes, onion, garlic, celery, dried thyme, dried rosemary, salt, and black pepper into the slow cooker.
Pour the remaining chicken broth over the ingredients in the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the chicken and vegetables are tender.
About 30 minutes before serving, stir in the flour slurry and frozen peas to thicken the stew and heat the peas through.
Cover and continue cooking on low for 30 minutes more.
Stir the stew before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: This stew works well in any standard slow cooker, so no need to stress about size or features. If you want to mix it up, swapping out the chicken thighs for breasts might speed up cooking a bit, but I haven’t tested it extensively — thighs just stay juicier. You can toss in different root vegetables depending on what you have — parsnips or turnips could add a nice twist. For a bit of heat, a pinch of cayenne or smoked paprika might do the trick, though I usually keep it mild. The peas at the end add a fresh pop, but if you’re not a fan, green beans or frozen corn could work too.
FAQ
Can I make this stew in advance? Absolutely, it actually tastes better the next day once the flavors meld. Just refrigerate and reheat gently on the stove.
Is it okay to freeze leftovers? Yes, it freezes well for up to three months. Thaw in the fridge overnight before warming.
Can I use fresh herbs instead of dried? You can, but add them towards the end of cooking so they don’t lose their brightness.
How thick will the stew be? The flour slurry helps it thicken slightly but keeps it spoonable, not too thick or gloopy.
Ready to make your evening a little cozier? Give this slow cooker chicken stew a try and enjoy the kind of comfort food that feels like home on a plate.