Description
A hearty and comforting Slow Cooker Chicken Stew made with tender chicken, potatoes, carrots, celery, and a flavorful blend of herbs and spices. This easy recipe uses a slow cooker to develop rich flavors over several hours, resulting in a delicious, warming meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth and Seasonings
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon paprika
- Salt and pepper to taste
Thickener and Garnish
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water (to make slurry)
- ½ cup frozen peas (optional, added in the last 30 minutes)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Place the chicken pieces, diced potatoes, sliced carrots, sliced celery, chopped onion, and minced garlic into the slow cooker.
- Make Broth Mixture: In a small bowl, whisk together chicken broth, tomato paste, dried thyme, dried rosemary, bay leaf, paprika, salt, and pepper. Pour this mixture evenly over the ingredients in the slow cooker.
- Select Cooking Setting: Set the slow cooker to low heat if you prefer longer cooking time or to high heat for a quicker option.
- Cook on Low: If cooking on low, cover and cook for 7 to 8 hours until vegetables are tender and chicken is fully cooked.
- Cook on High: If cooking on high, cover and cook for 4 to 5 hours until chicken and vegetables are tender.
- Prepare Thickener Slurry: In the last 30 minutes of cooking, mix 2 tablespoons of all-purpose flour with 2 tablespoons of cold water to form a smooth slurry.
- Thicken Stew and Add Peas: Stir the flour slurry into the stew to thicken the broth. Add frozen peas at this time if using, and continue cooking for the final 30 minutes.
- Finish and Season: Remove the bay leaf from the stew. Taste and adjust salt and pepper seasoning as needed.
- Serve: Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve with crusty bread or over rice if desired.
Notes
- Using chicken thighs adds more flavor and tenderness compared to breasts, but either works well.
- Adding frozen peas in the last 30 minutes gives a pop of color and sweetness to the stew.
- For a thicker stew, you can add an extra tablespoon of flour mixed with water.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 3 months.
- Serve with crusty bread, mashed potatoes, or rice for a complete meal.
