Slow Cooker Chicken Stew Recipe – Hearty, Easy & Family-Friendly

Introduction

Warm, nourishing, and incredibly simple to prepare, this Slow Cooker Chicken Stew is the kind of meal that fills your home with mouthwatering aromas and brings everyone to the table. Packed with chunks of tender chicken, carrots, potatoes, and herbs in a thick, savory broth, this recipe is true cold-weather comfort — no oven or stovetop babysitting required.

Whether you’re meal prepping for the week or looking for a wholesome one-pot dinner, this cozy stew is just the thing to set and forget.

Ingredients Overview

Each ingredient in this recipe plays a role in creating the deep, layered flavor and satisfying texture of the stew.

Main Ingredients:

• Chicken Thighs or Breasts: Thighs offer juicier, more flavorful results, but breasts work well for a leaner option. Cut into bite-sized chunks.
• Potatoes: Yukon Gold or red potatoes hold their shape best. Peel or leave skin-on depending on preference.
• Carrots & Celery: Essential aromatics that provide sweetness and structure.
• Onion & Garlic: Build the flavor base.
• Chicken Broth: Adds depth and savory richness to the stew.
• Tomato Paste: Adds umami and gives the broth a subtle richness.
• Bay Leaf & Thyme: Classic herb pairing for stews.
• Salt & Pepper: Adjust to taste — seasoning is key.

Optional Additions:

• Green beans or peas: Stir in near the end for color and freshness.
• Cornstarch slurry: For a thicker consistency.
• Parsnips or sweet potatoes: For variation in flavor and texture.

Ingredient Substitutions:

• Low-carb: Replace potatoes with cauliflower florets or turnips.
• Gluten-free: Naturally gluten-free unless thickening with flour.
• Dairy-free: No dairy needed unless adding cream for richness.

Step-by-Step Instructions

1. Prep the Ingredients

• Dice 1 ½ lbs of boneless, skinless chicken thighs or breasts into 1-inch cubes.
• Peel and chop 3 medium potatoes and 3 carrots.
• Dice 2 celery stalks and 1 yellow onion.
• Mince 3 garlic cloves.

2. Layer in the Slow Cooker

• Add the chicken, potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker.
• Stir in:
  • 4 cups chicken broth
  • 2 tbsp tomato paste
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf

3. Cook Low and Slow

• Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and vegetables are tender.

4. Thicken (Optional)

• For a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew. Cook on High for another 15–20 minutes until thickened.

5. Taste and Finish

• Remove the bay leaf.
• Adjust salt and pepper to taste.
• Garnish with fresh parsley before serving, if desired.

Tips, Variations & Substitutions

• Add Cream: For a creamy stew, stir in ½ cup heavy cream or coconut milk in the last 15 minutes of cooking.
• Shred the Chicken: Instead of chunks, you can shred the chicken before serving for a more rustic texture.
• Make It Spicy: Add a pinch of red pepper flakes or smoked paprika for a little heat.
• Boost the Herbs: Fresh thyme or rosemary sprigs can be added during cooking for even deeper aroma.

Serving Ideas & Occasions

• Serve With:
  • Crusty bread or buttered biscuits
  • A crisp green salad
  • Steamed green beans or roasted Brussels sprouts
• Occasions:
  • Busy weeknights
  • Weekend family dinners
  • Make-ahead meal prep

This stew is especially great for cold evenings when you want something wholesome and filling without hovering over the stove.

Nutritional & Health Notes

This meal offers a great balance of lean protein, fiber, and complex carbs — ideal for families or anyone looking for a one-pot dinner solution.

Per Serving (1 of 6):

• Calories: ~320
• Protein: ~28g
• Carbs: ~22g
• Fat: ~12g
• Fiber: ~3g
• Health Tips:
  • Lower fat by using chicken breast instead of thighs
  • Increase fiber by leaving skins on potatoes and adding extra veggies
  • Skip thickening for a lighter broth-style stew

FAQs

Q1: Can I prep this stew the night before?
A1: Yes. Chop all ingredients and refrigerate in the insert (if removable) or a large container. In the morning, just place it in the slow cooker and start cooking.

Q2: Can I freeze leftovers?
A2: Definitely. Let cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw and reheat on the stove or microwave.

Q3: How can I make this stew thicker?
A3: Use a cornstarch or flour slurry during the last 30 minutes of cooking. Alternatively, mash a few potatoes directly into the stew.

Q4: Can I use frozen chicken?
A4: It’s best to thaw chicken before slow cooking to ensure even, safe cooking. Use fresh or fully thawed chicken for best results.

Q5: Is this stew Whole30 or Paleo?
A5: Yes, with a few tweaks: use Whole30-compliant broth, skip the tomato paste if desired, and avoid any thickeners with starch or dairy.

Q6: What can I use instead of tomato paste?
A6: You can omit it or use 2–3 tbsp of canned crushed tomatoes or tomato sauce for a touch of depth and color.

Q7: Can I cook it faster?
A7: Yes. Cook on High for 3–4 hours, though the flavor deepens more with a slow, low simmer.

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