Crockpot Chicken Stew Easy, Hearty & Hands-Off
This hearty slow cooker chicken stew features tender chicken, potatoes, and vegetables simmered in a flavorful herb broth. It’s a cozy, one-pot meal perfect for make-ahead dinners.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours on Low
- Total Time: 8 hours
- Yield: 6 servings 1x
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 tbsp olive oil (optional for searing)
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1 cup frozen peas (add at the end)
Instructions
- (Optional) Sear chicken in olive oil until browned on both sides. Transfer to slow cooker.
- Sauté onions, garlic, and tomato paste in same pan. Deglaze with broth, then transfer to slow cooker.
- Add carrots, potatoes, and celery. Place chicken on top.
- Pour in broth, add bay leaf, thyme, rosemary, salt, and pepper.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours.
- Remove chicken, shred it, and return to the pot.
- Stir in frozen peas. Cook 10–15 minutes more.
- Serve hot with bread or over mashed potatoes.
Notes
- Add cornstarch slurry for a thicker stew.
- Stir in cream or coconut milk for a creamy variation.
- Use fresh herbs if available for deeper flavor.