Slow-Cooker Chicken Stew

If you love a rich, comforting meal but don’t love babysitting a pot for hours, this slow-cooker chicken stew recipe is for you. Like any slow-cooker recipe, it delivers all the cozy, homemade goodness with almost zero effort. After quickly cooking the chicken, simply dump it into the slow cooker with plenty of vegetables, herbs and broth. Then just walk away and let everything simmer. Your kitchen will smell amazing by the time dinner rolls around, and all you’ll need to do is thicken it up and serve the hungry hordes. This recipe makes plenty, so you can easily feed a family or stash some away for future meals.

Ingredients for Slow-Cooker Chicken Stew

JONATHAN MELENDEZ FOR TASTE OF HOME

• Olive oil: A small amount of olive oil browns the chicken, adding depth and richness to the stew.
• Chicken thighs: Boneless, skinless chicken thighs stay juicy and tender, even after simmering for hours. You can use boneless, skinless chicken breast meat if you prefer, but it might dry out.
• Salt and pepper: The classic combo of salt and pepper seasons the chicken and the final stew.
• Vegetables: Chop the carrots, onions, celery and Yukon Gold potatoes about the same size so that they cook evenly in the slow cooker. Add frozen peas at the end for a pop of sweetness and color.
• Garlic: Minced garlic infuses the whole pot with an irresistible aroma.
• Herbs: Dried parsley, rosemary and thyme bring the perfect balance of earthy freshness, cozy warmth and savory depth to the stew. Chop the dried rosemary so you don’t get big pieces of the herb in your bowl.
• Chicken broth: A reduced-sodium broth lets you control the salt levels yourself, which is a win for flavor and health! If you have homemade chicken broth, go for it.
• Whole milk and cornstarch: When mixed together to make a slurry, milk and cornstarch work to thicken the stew, adding a touch of creaminess and a velvety texture.

Directions

Step 1: Sear the chicken

In a large skillet, heat the oil over medium heat. Add the cubed chicken thighs and sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the pieces until they’re browned, two to three minutes per side. Transfer them to a 4- or 5-quart slow cooker.

Step 2: Saute the veggies

Add the carrots, onion, celery and garlic to the same skillet and cook them until they’re tender, three to four minutes. Then, add them to the slow cooker.

Editor’s Tip: The chicken and vegetables will continue to cook in the slow cooker, so don’t waste time cooking them too much in the skillet.

Step 3: Add the remaining ingredients

Add the potatoes, parsley, rosemary, thyme, the remaining teaspoon of salt and 1/4 teaspoon of pepper to the slow cooker. Pour the broth over the top and gently stir. Cover the pot and cook until the chicken cooks through and the vegetables are tender, four to five hours on low or two to three hours on high.

Editor’s Tip: You’ll know your chicken is done if you can easily pull it apart. You can always test the internal temperature with a digital thermometer; fully cooked chicken should reach 165°F, but thigh meat will be extra tender at 175°.

Step 4: Add the slurry and peas

In a small bowl, whisk the milk and cornstarch until they form a smooth slurry. Stir it into the stew. Add the peas. Cover and cook the stew until the sauce thickens, about 30 minutes.

JONATHAN MELENDEZ FOR TASTE OF HOME

Slow-Cooker Chicken Stew Variations

• Do it with dumplings: Drop a simple batter into the stew to make slow-cooker chicken and dumplings.
• Go the Italian route: Swap heavy cream for up to half of the broth, stir in a handful of sun-dried tomatoes, and finish the stew with fresh spinach and a sprinkle of Parmesan.
• Make it Southwest: To add a Tex-Mex kick, replace the thyme and rosemary with cumin and smoked paprika, add a can of drained black beans, and stir in some diced green chilies. Or take inspiration from this Tex-Mex chicken soup.
• Add fresh finishes: Before serving, add the zest and juice of one lemon for a bright, citrusy finish. Toss in some chopped fresh parsley and dill for a garden-fresh flavor.
• Add more nutrition: For an earthy, fiber-packed stew, add a cup of sliced mushrooms and 1/2 cup of quick-cooking barley.

How to Store a Slow-Cooker Chicken Stew

This chicken stew recipe for a slow cooker makes quite a bit of food, and the dish may taste better as leftovers than it did straight from the pot. That makes it perfect for meal prep. Let your stew cool completely before transferring it to an airtight container and putting it in the refrigerator. It will last in the fridge for up to four days. For more extended storage, consider freezing it.

Can you freeze slow-cooker chicken stew?

Yes! Portion slow-cooker chicken stew into freezer-safe containers, leaving a little space for expansion, and freeze it for up to three months. Thaw it overnight in the fridge before reheating it.

How do you reheat slow-cooker chicken stew?

Warm slow-cooker chicken stew gently on the stovetop over low heat, stirring occasionally, or microwave it in short bursts, stirring in between.

Slow-Cooker Chicken Stew Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Can you put raw chicken in a slow cooker?

Absolutely! Although it takes some time, the slow cooker safely cooks raw meat. Just make sure your chicken reaches an internal temperature of 165° before serving it.

What can you serve with slow-cooker chicken stew?

This slow-cooker chicken stew recipe is even better with a little carb action, like crusty bread with some fancy butter or a cozy grilled cheese sandwich. If you are craving veggies, find a great salad recipe to make it a fuller meal for lunch or dinner.