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Slow Cooker Chicken Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Stew is a hearty and comforting dish featuring tender chicken, nutritious vegetables, and a flavorful broth. Perfect for a cozy family meal, it combines seared chicken, carrots, celery, potatoes, and aromatic herbs cooked low and slow for a rich and satisfying stew.

Ingredients

Chicken and Vegetables

  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced

Liquids and Seasonings

  • 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)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the Chicken: In a skillet over medium-high heat, sear the chicken pieces until golden brown. This step enhances the flavor of the stew by creating a caramelized crust on the meat.
  2. Assemble in Slow Cooker: Transfer the seared chicken, carrots, celery, onion, potatoes, minced garlic, and bay leaves into the slow cooker.
  3. Add Seasonings and Broth: Sprinkle dried thyme, salt, and pepper over the ingredients. Add tomato paste and pour in the chicken broth. For a thicker stew, sprinkle the flour over the mixture and stir to combine evenly.
  4. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through.
  5. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with chopped fresh parsley for a fresh finish.

Notes

  • Searing the chicken before slow cooking intensifies the stew’s flavor but can be skipped if short on time.
  • If you prefer a thicker stew, ensure to add the optional flour or use a cornstarch slurry near the end of cooking.
  • Feel free to substitute chicken thighs for breasts depending on your preference for texture and fat content.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a gluten-free version, omit the flour or use a gluten-free thickening agent.

Find it online: https://slsrecipes.com/slow-cooker-chicken-stew-recipe-4/