Slow Cooker Chicken Stew is a comforting and hearty dish that has become a staple in many households. There’s something undeniably satisfying about returning home to the rich aroma of a meal that has been simmering all day. This recipe brings together tender chicken, fresh vegetables, and a flavorful broth, making it perfect for chilly nights or busy weeknights when you want a satisfying meal with minimal effort.
Why you’ll love this dish
This stew is not just any meal; it’s a warm hug in a bowl. Imagine coming home after a long day to a delicious, steaming pot of chicken stew waiting for you. It’s the kind of dish that brings comfort and joy to family gatherings or quiet dinners at home. Plus, with simple, affordable ingredients and the ease of making it in a slow cooker, it checks all the boxes for practicality and taste.
“This chicken stew is a game-changer! I made it for my family last week, and everyone went for seconds. It’s flavorful, filling, and I love that I can prep it in the morning and let it work its magic!” – A Satisfied Home Cook
Preparing Slow Cooker Chicken Stew Recipe
Now, let’s dive into how this recipe comes together. It’s a straightforward process that will have you feeling like a kitchen pro. You’ll start by searing the chicken to lock in the flavors, followed by a quick mix of vegetables, then into the slow cooker it all goes. Once you let it work its magic, you’ll have an incredible meal with minimal fuss.
Key Ingredients
To craft this delicious slow cooker chicken stew, you’ll want the following ingredients:
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Feel free to swap in veggies like green beans or peas for a fun twist, and if you’re looking for a lighter option, chicken breasts are a great choice.
Step-by-step instructions
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Sear the Chicken: Start by heating a skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-7 minutes. Remove from heat.
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Combine Ingredients: In your slow cooker, add the seared chicken, diced vegetables, cubed potatoes, minced garlic, and bay leaves.
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Season: Sprinkle in the dried thyme, salt, and pepper. Gently stir to ensure all ingredients are seasoned evenly.
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Add Broth: Pour the low-sodium chicken broth over the top. If you’re using flour, whisk it with a bit of broth or water first before adding, or sprinkle it directly into the slow cooker and mix well.
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Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and veggies are tender.
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Serve: Once cooked, remove the bay leaves. Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
Best ways to enjoy it
Serving slow cooker chicken stew is all about comfort. Dish it into bowls and sprinkle with a touch of fresh parsley for a pop of color. It pairs wonderfully with crusty bread or dinner rolls for dipping. You can also serve it over a bed of rice or alongside a light salad for a balanced meal.
Storage and reheating tips
If you happen to have leftovers (which is rare with this tasty stew!), store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for future meals; just make sure to label your containers with the date! To reheat, thaw overnight if frozen, then warm in a pot on the stove or in the microwave until heated through.
Helpful cooking tips
To elevate your chicken stew, consider adding a splash of white wine for added depth of flavor. If you prefer a thicker stew, the optional flour is a great touch, but you can also mix in a little cornstarch with water towards the end of cooking for a quick thickening alternative.
Creative twists
Feel free to switch it up! Add spices like paprika or cumin for a different flavor profile, or toss in some beans for extra protein. You could even give it a dash of hot sauce or Worcestershire sauce for a kick.
Your questions answered
How long does it take to prep?
Preparation time is minimal – about 15-20 minutes to chop the veggies and sear the chicken.
Can I use frozen chicken?
Yes, you can use frozen chicken in the slow cooker; just extend the cooking time by an hour or so.
Is it safe to freeze the stew?
Absolutely! Just ensure it’s cooled completely before transferring to a freezer-safe container.
Cooking this Slow Cooker Chicken Stew is not only a fantastic way to feed your family but also allows you to indulge in flavors that meld beautifully over hours of slow cooking. Get ready for hearty leftovers and lots of compliments!
Slow Cooker Chicken Stew
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 pieces carrots, diced
- 3 pieces celery stalks, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- to taste Salt and pepper
- 1/4 cup all-purpose flour (optional, for thickening)
- to taste Fresh parsley, chopped (for garnish, optional)
Instructions
Preparation
- Start by heating a skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-7 minutes. Remove from heat.
- In your slow cooker, add the seared chicken, diced vegetables, cubed potatoes, minced garlic, and bay leaves.
- Sprinkle in the dried thyme, salt, and pepper. Gently stir to ensure all ingredients are seasoned evenly.
- Pour the low-sodium chicken broth over the top. If you’re using flour, whisk it with a bit of broth or water first before adding, or sprinkle it directly into the slow cooker and mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and veggies are tender.
- Once cooked, remove the bay leaves. Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
