{"id":1375,"date":"2026-02-10T10:00:21","date_gmt":"2026-02-10T10:00:21","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1375"},"modified":"2026-02-10T10:00:21","modified_gmt":"2026-02-10T10:00:21","slug":"slow-cooker-chicken-stew-recipe-14","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-chicken-stew-recipe-14\/","title":{"rendered":"Slow Cooker Chicken Stew Recipe"},"content":{"rendered":"
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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.<\/p>\n

Easy Slow Cooker Chicken Stew Recipe<\/h2>\n

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.<\/p>\n

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.<\/p>\n

Ingredients You\u2019ll Need<\/h2>\n

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  • 2 lb boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces (breasts work for leaner stew, but thighs stay juicier)<\/li>\n
  • 1 lb baby gold or red potatoes, halved (waxy potatoes hold shape best)<\/li>\n
  • 3 medium carrots, peeled and sliced 1\/2-inch thick (shortcut: use a 12 oz bag of frozen mirepoix)<\/li>\n
  • 2 celery stalks, sliced<\/li>\n
  • 1 large yellow onion, diced (frozen diced onion works)<\/li>\n
  • 4 cloves garlic, minced (or 2 tsp jarred minced garlic)<\/li>\n
  • 2 tbsp tomato paste<\/li>\n
  • 4 cups low-sodium chicken broth (mix with a little Better Than Bouillon for extra depth)<\/li>\n
  • 1 tsp dried thyme<\/li>\n
  • 1 tsp dried rosemary, crushed between fingers<\/li>\n
  • 1 bay leaf<\/li>\n
  • 1 tsp kosher salt, plus more to taste<\/li>\n
  • 1\/2 tsp black pepper<\/li>\n
  • 1 tsp sweet paprika (optional)<\/li>\n
  • 1\/2 tsp poultry seasoning (optional, rotisserie-style flavor)<\/li>\n
  • 1 tbsp olive oil (for optional saut\u00e9)<\/li>\n
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (use this for gluten-free thickening)<\/li>\n
  • 1 cup frozen peas<\/li>\n
  • 2 tbsp chopped fresh parsley<\/li>\n
  • 1\u20132 tsp lemon juice, to brighten at the end<\/li>\n<\/ul>\n

    Equipment:<\/p>\n