This Easy Slow Cooker Chicken Stew is perfect for cozy dinners! With tender chicken, hearty veggies, and flavorful broth, it warms you right up on chilly evenings.
What I love most is how easy it is: just toss everything in the pot and let it do the work! Plus, the smell that fills the house is simply irresistible. 🍲
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs add moisture and flavor, but you can use chicken breasts if that’s what you have. Feel free to use cooked chicken leftovers to save time; just add them in the last hour of cooking.
Vegetables: Carrots and potatoes provide heartiness, but other veggies like sweet potatoes, green beans, or bell peppers work well, too. If you want to go lighter, try adding zucchini or squash that cooks faster.
Chicken Broth: Homemade broth is great, but store-bought or low-sodium versions are perfectly fine. For a vegetarian option, use vegetable broth and substitute chickpeas for chicken.
Heavy Cream: If you want a lighter option, skip the cream or use unsweetened coconut milk. For a dairy-free version, consider almond milk; it will alter the flavor slightly but still gives a creamy texture.
How Do I Get the Most Flavor When Browning the Chicken?
Browning the chicken adds a rich flavor to your stew. It’s simple, just follow these tips:
- Use medium heat to prevent burning. Aim for a golden brown color.
- Don’t overcrowd the pan; work in batches if necessary.
- Add a pinch of salt while browning to enhance the taste and help the moisture escape.
- Scrape up any brown bits from the bottom of the skillet after transferring the chicken; this adds extra depth of flavor to the stew!
What’s the Best Way to Thicken My Stew?
If you like a thicker stew, using a flour slurry is helpful. Here’s how:
- Mix flour with cold water until smooth to prevent lumps.
- Stir the slurry into the slow cooker about 30 minutes before serving.
- For a twist, use cornstarch instead of flour; just mix it with cold water and add it at the end of cooking.
Easy Slow Cooker Chicken Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream or half-and-half (optional for creaminess)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful stew will take about 15-20 minutes to prep and then you can set it to cook! If cooking on low, plan for about 6-8 hours; if you’re in a hurry, the high setting will take about 3-4 hours. It’s an easy, set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Brown the Chicken:
In a skillet over medium heat, warm the olive oil or butter. Add the chicken pieces and brown them lightly on all sides, about 3-4 minutes per side. This step adds a lovely flavor to your stew but can be skipped if you’re short on time.
2. Combine the Ingredients:
Transfer the browned chicken to your slow cooker. Now, add in the sliced carrots, diced potatoes, sliced celery, chopped onion, minced garlic, chicken broth, tomato paste, thyme, rosemary, bay leaf, and a sprinkle of salt and pepper. Stir gently to mix everything together.
3. Cook the Stew:
Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken and veggies will become tender and flavorful during this time.
4. Add the Peas:
About 30 minutes before you’re ready to serve, stir in the frozen peas. This will give them just enough time to heat through while keeping their bright color and crunch.
5. Thicken the Stew (Optional):
If you like a thicker stew, here’s how: Mix the flour with a few tablespoons of cold water to create a slurry and stir it into the slow cooker. You can also add the heavy cream or half-and-half for an extra creamy texture. Cook on high for another 30 minutes to let it thicken up nicely.
6. Serve and Enjoy:
Before serving, remember to remove the bay leaf. Ladle the hot stew into bowls, garnishing with chopped fresh parsley. Enjoy the cozy warmth of your chicken stew!
FAQ for Easy Slow Cooker Chicken Stew
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking. Thaw in the refrigerator overnight or place sealed chicken in cold water to speed up the process.
Can I Make This Stew in Advance?
Absolutely! You can prep all the ingredients a day ahead, store them in the fridge, and add them to the slow cooker in the morning. This stew also keeps well, so leftovers can be refrigerated for up to 3 days.
How Can I Adjust the Flavor of the Stew?
Feel free to customize the herbs and spices! Add a splash of Worcestershire sauce for depth, or toss in a teaspoon of smoked paprika for a little smokiness. Taste and adjust the seasoning as needed before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stove over low heat or in the microwave until heated through. Add a splash of broth if the stew thickens too much upon cooling.
