{"id":970,"date":"2025-11-11T10:39:00","date_gmt":"2025-11-11T10:39:00","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=970"},"modified":"2025-11-11T10:39:00","modified_gmt":"2025-11-11T10:39:00","slug":"slow-cooker-chicken-stew-recipe-2","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-chicken-stew-recipe-2\/","title":{"rendered":"Slow Cooker Chicken Stew Recipe"},"content":{"rendered":"
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Hey y\u2019all! If you\u2019re craving a bowl of something warm, savory, and soul-soothing, this Slow Cooker Chicken Stew Recipe delivers tender chicken, velvety potatoes, and a broth so rich you\u2019ll want to sip it from the spoon. It\u2019s weeknight-easy, crowd-pleasing, and perfect for everything from busy school nights to lazy Sundays. Let\u2019s get cooking!<\/p>\n

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  • Prep Time:<\/strong> 20 minutes<\/li>\n
  • Cook Time:<\/strong> 7 hours on LOW (or 4 hours on HIGH)<\/li>\n
  • Total Time:<\/strong> 7 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)<\/li>\n
  • Yield:<\/strong> 6 servings (about 1.5 cups each)<\/li>\n<\/ul>\n

    Why You\u2019ll Love This Slow Cooker Chicken Stew Recipe<\/h2>\n
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    • Set-it-and-forget-it convenience with deep, slow-cooked flavor.<\/li>\n
    • Hearty, wholesome ingredients that make a complete one-pot meal.<\/li>\n
    • Flexible and forgiving\u2014swap veggies or herbs without stress.<\/li>\n
    • Family-friendly leftovers reheat beautifully for easy lunches.<\/li>\n
    • Light yet satisfying, with a silky, spoon-coating broth.<\/li>\n<\/ul>\n
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      Ingredients for Slow Cooker Chicken Stew Recipe<\/h2>\n
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      • 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces<\/li>\n
      • 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch cubes<\/li>\n
      • 2 medium carrots, peeled and sliced 1\/2-inch thick (about 1.5 cups)<\/li>\n
      • 2 celery ribs, diced (about 1 cup)<\/li>\n
      • 1 medium yellow onion, diced (about 1 cup)<\/li>\n
      • 3 cloves garlic, minced<\/li>\n
      • 1 cup frozen peas (added at the end)<\/li>\n
      • 4 cups (960 ml) low-sodium chicken broth<\/li>\n
      • 2 tbsp tomato paste<\/li>\n
      • 1\/2 cup (120 ml) dry white wine (optional; sub more broth)<\/li>\n
      • 1 tbsp Worcestershire sauce<\/li>\n
      • 1 tsp dried thyme<\/li>\n
      • 1 tsp dried rosemary, lightly crushed<\/li>\n
      • 1 tsp paprika<\/li>\n
      • 1 bay leaf<\/li>\n
      • 1 1\/2 tsp kosher salt, plus more to taste<\/li>\n
      • 1\/2 tsp freshly ground black pepper<\/li>\n
      • 2 tbsp olive oil (for searing, optional)<\/li>\n
      • 2 tbsp unsalted butter (optional, richness)<\/li>\n
      • 2 tbsp all-purpose flour (for thickening; see gluten-free note)<\/li>\n
      • 1\u20132 tbsp fresh parsley, chopped (garnish)<\/li>\n
      • 1 tbsp lemon juice (finish)<\/li>\n
      • Optional: 1\/4 cup heavy cream for a luscious finish<\/li>\n
      • Optional thicker texture: 1 1\/2 tbsp cornstarch + 1 1\/2 tbsp cold water slurry<\/li>\n<\/ul>\n

        Directions: How to Make Slow Cooker Chicken Stew<\/h2>\n

        Step 1: Sear for Deeper Flavor (Optional but Recommended)<\/h3>\n

        Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat chicken dry, season lightly with salt and pepper, and sear in batches, 2\u20133 minutes per side, until lightly browned (about 6\u20138 minutes total). Transfer to the slow cooker. In the same skillet, melt 2 tbsp butter and saut\u00e9 onion, celery, and carrots for 3\u20134 minutes until fragrant; add garlic and cook 30 seconds. Sprinkle in the flour and cook 1 minute, then whisk in 1 cup broth to make a smooth slurry. Pour mixture into the slow cooker.<\/p>\n

        Step 2: Layer Ingredients for Crockpot Chicken Stew<\/h3>\n

        Add potatoes, remaining 3 cups broth, tomato paste, wine (if using), Worcestershire sauce, thyme, rosemary, paprika, bay leaf, 1 1\/2 tsp salt, and 1\/2 tsp pepper to the slow cooker. Stir to combine and nestle chicken pieces evenly.<\/p>\n

        Step 3: Cook the Slow-Cooked Chicken Stew<\/h3>\n

        Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until the chicken is fork-tender and the potatoes are soft. The chicken should reach an internal temperature of 165\u00b0F (74\u00b0C).<\/p>\n

        Step 4: Finish, Thicken, and Brighten<\/h3>\n

        In the last 15 minutes, add frozen peas. If you prefer a thicker stew, stir in the cornstarch slurry and cook 10\u201315 minutes more until glossy and thickened. Remove bay leaf, stir in lemon juice and heavy cream (if using), adjust salt and pepper, and top with chopped parsley before serving.<\/p>\n

        Notes for Crockpot Chicken Stew Success<\/h2>\n