Slow Cooker Chicken Stew Recipe

I make this Slow Cooker Chicken Stew Recipe when I crave cozy, herb-scented bowls of tender chicken, creamy potatoes, and sweet carrots that taste like a weekend hug. It suits busy home cooks who want a hands-off family dinner, and it takes about 15 minutes of prep and 6 to 7 hours start to finish.

Easy Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe keeps the process simple because you load the pot, set the heat, and let time do the work. You chop a few pantry veg, toss in chicken, and walk away. The result tastes slow-simmered, but you barely babysit it.

I stack hearty veggies on the bottom and chicken on top so everything cooks evenly. A cornstarch slurry thickens the broth near the end without fuss. Frozen peas and fresh parsley go in last for color and snap.

Ingredients You’ll Need

• 2 lb boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces (breasts work for leaner stew, but thighs stay juicier)
• 1 lb baby gold or red potatoes, halved (waxy potatoes hold shape best)
• 3 medium carrots, peeled and sliced 1/2-inch thick (shortcut: use a 12 oz bag of frozen mirepoix)
• 2 celery stalks, sliced
• 1 large yellow onion, diced (frozen diced onion works)
• 4 cloves garlic, minced (or 2 tsp jarred minced garlic)
• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth (mix with a little Better Than Bouillon for extra depth)
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed between fingers
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp sweet paprika (optional)
• 1/2 tsp poultry seasoning (optional, rotisserie-style flavor)
• 1 tbsp olive oil (for optional sauté)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (use this for gluten-free thickening)
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley
• 1–2 tsp lemon juice, to brighten at the end

Equipment:

• 5–6 quart slow cooker
• Cutting board and chef’s knife
• Measuring spoons/cups
• Wooden spoon
• Small bowl for slurry

How to Make Slow Cooker Chicken Stew

• Prep: 15 minutes
• Cook: 6–7 hours on LOW (or 3–4 hours on HIGH)
• Total: 6–7 hours 15 minutes

1. Prep the base: Cut the chicken and vegetables as listed. Crush the rosemary between your fingers to wake it up.
2. Optional flavor boost: Warm the olive oil in a skillet over medium heat. Sauté the onion with a pinch of salt for 3–4 minutes, then stir in the tomato paste for 1 minute until it darkens slightly. Scrape everything into the slow cooker.
3. Load the slow cooker: Add potatoes, carrots, and celery to the bottom. Place chicken on top, then add garlic, thyme, rosemary, paprika, poultry seasoning, salt, pepper, bay leaf, and broth. Stir gently to nestle ingredients while keeping vegetables mostly on the bottom.
4. Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken feels tender and the potatoes poke through easily.
5. Thicken: Stir the cornstarch slurry together. Pour it into the slow cooker, stir, and cook for 15–20 minutes more with the lid on until the broth turns glossy and slightly thick.
6. Finish and season: Stir in peas, parsley, and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve hot.

Tips & Common Mistakes

• Cut vegetables into similar sizes so they cook evenly.
• Place root veggies on the bottom and chicken on top so the meat stays juicy.
• Brown the onion and tomato paste for deeper flavor when you have 5 extra minutes.
• Use low-sodium broth so you control the salt at the end.
• Add peas and fresh herbs at the finish to keep color and snap.
• Thicken with cornstarch slurry, not dry flour, to avoid lumps.
• Don’t overfill the slow cooker; keep it under three-quarters full.
• Open the lid only when needed; each peek steals heat and time.
• Choose thighs for the most tender texture; breasts can dry out if you overcook them.
• Brighten with a splash of lemon or vinegar at the end for a clean finish.
• If the stew tastes flat, add a pinch of salt and a small pat of butter for roundness.

Variations To Try

• Gluten-free: Use cornstarch (as written) and a certified GF broth.
• Dairy-free: The recipe already skips dairy; finish with olive oil instead of butter.
• Low-carb: Swap half the potatoes for turnips, rutabaga, or cauliflower florets.
• Vegan: Use vegetable broth, replace chicken with a mix of mushrooms and chickpeas, and add a splash of soy sauce or tamari.
• Creamy version: Stir in 1/4–1/3 cup heavy cream or coconut milk at the end.
• Smoky: Add 1/2 tsp smoked paprika or a chopped cooked bacon strip at the start.
• Herby: Swap parsley for dill or tarragon.
• Grainy: Stir in cooked brown rice or quinoa during the last 10 minutes so it warms through.

How to Serve Slow Cooker Chicken Stew

Spoon the stew into warm bowls and top with extra parsley and fresh cracked pepper. Pair it with crusty bread, biscuits, or a simple green salad. I also love a squeeze of lemon and a few shakes of hot sauce for zip.

Make-Ahead and Storage

Cool the stew to room temp, then store it in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium, stirring often, until hot and bubbly; thin with a splash of broth if it thickens too much. Waxy potatoes hold up better in the freezer than russets.

Adaly Kandice

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew is a hearty and comforting dish featuring tender chicken and vegetables simmered together for a flavorful meal.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients

  

• 2 lbs boneless skinless chicken thighs, cut into chunks
• 4 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 potatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

 

1. Heat olive oil in a pan over medium-high heat. Brown the chicken pieces on all sides, then transfer to the slow cooker.
2. Add carrots, celery, potatoes, onion, and garlic to the slow cooker.
3. Pour in the chicken broth. Sprinkle in thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken and vegetables are tender.
5. If you prefer a thicker stew, mix cornstarch with water and stir into the slow cooker. Cook for an additional 20 minutes.
6. Taste and adjust seasoning if necessary. Serve hot and enjoy!

Notes

You can add other vegetables such as peas or green beans in the last hour of cooking. For extra flavor, use fresh herbs if available. Serve with crusty bread for a complete meal.