This slow cooker chicken stew is hearty, comforting, and full of tender chicken, flavorful vegetables, and a rich broth that warms me from the inside out. I love how easy it is to prepare in the morning, then let it slowly cook into a satisfying dinner that feels like a hug in a bowl.
Why You’ll Love This Recipe
I love this recipe because it’s effortless yet delivers so much flavor. The chicken turns perfectly tender, the vegetables soak up the savory broth, and the whole dish feels wholesome and nourishing. I also like that it’s a complete meal on its own—no need for lots of side dishes. Plus, it’s freezer-friendly, so I can make a big batch and save some for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken thighs or breasts, boneless and skinless
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Carrots
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Potatoes
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Celery
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Onion
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Garlic
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Chicken broth
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Tomato paste
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Olive oil
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Flour
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Dried thyme
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Bay leaf
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Salt and pepper
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Fresh parsley (for garnish)
Directions
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I start by seasoning the chicken with salt and pepper, then coat it lightly with flour.
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In a skillet, I heat a little olive oil and brown the chicken on both sides for extra flavor.
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I transfer the chicken to the slow cooker, then add carrots, potatoes, celery, onion, and garlic.
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I stir in tomato paste, thyme, and a bay leaf, then pour in the chicken broth.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are soft.
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Before serving, I shred the chicken into bite-sized pieces and stir everything together.
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I garnish with fresh parsley and serve warm.
Servings and timing
This recipe makes about 6 servings. Cooking in the slow cooker takes around 6–7 hours on low or 3–4 hours on high. Prep time is about 15–20 minutes.
Variations
I sometimes swap potatoes with sweet potatoes for a sweeter flavor. Adding green beans or peas toward the end of cooking makes it even more colorful. If I want extra richness, I stir in a splash of cream at the end. For more protein, I occasionally add white beans along with the vegetables.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat or in the microwave until hot. For longer storage, I freeze portions in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
Can I make this with chicken breasts instead of thighs?
Yes, I can use chicken breasts, but I find thighs stay juicier and more tender after slow cooking.
Do I need to brown the chicken first?
I don’t have to, but I like to because it adds depth of flavor to the stew.
Can I thicken the stew more?
Yes, I sometimes make a quick slurry with cornstarch and water, then stir it in during the last 30 minutes of cooking.
Can I cook this on the stovetop instead of a slow cooker?
Yes, I simmer everything in a large pot for about 1–1.5 hours until the chicken and vegetables are tender.
Can I make this ahead of time?
Yes, I often prepare all the chopped vegetables and seasoned chicken the night before, then just add everything to the slow cooker in the morning.
Conclusion
This slow cooker chicken stew is one of my favorite comfort meals because it’s hearty, flavorful, and so simple to make. I love how it fills the house with a wonderful aroma as it cooks, and I know I’ll always end up with a warm, satisfying bowl that feels like home.
