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Slow Cooker Chicken Stew Recipe

Slow cooker chicken stew over creamy cauliflower mash recipe.
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This hearty Slow Cooker Chicken Stew is the ultimate comfort food. Tender chicken, wholesome vegetables, and rich broth come together effortlessly in your crock pot for a satisfying meal that feels like home.

Ingredients

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts
  • Vegetables: 1 large yellow onion (chopped), 3 carrots (peeled and sliced), 3 celery stalks (sliced), 1 pound baby potatoes (halved)
  • Garlic: 4 cloves, minced
  • Broth: 4 cups low-sodium chicken broth
  • Tomato Paste: 2 tablespoons
  • Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, salt and black pepper to taste
  • Flour: ¼ cup all-purpose flour
  • Frozen Peas: 1 cup
  • Fresh Parsley: For garnish, optional

Instructions

  1. Prep the Chicken and Vegetables: Cut chicken breasts into 1-inch chunks (thighs can go in whole). Chop onion, slice carrots and celery, halve potatoes, and mince garlic.
  2. Layer in the Slow Cooker: Place chicken at bottom. Scatter vegetables over top. Sprinkle with garlic and seasonings. Whisk flour into broth until smooth, stir in tomato paste, and pour over everything. Add bay leaf.
  3. Cook Low and Slow: Cover and cook on Low for 6-8 hours or High for 3-4 hours, until chicken shreds easily and potatoes are tender.
  4. Finish and Thicken: Remove bay leaf. Shred chicken if using thighs. Stir in frozen peas. For thicker stew, mix 2 tbsp cornstarch with 3 tbsp cold water and stir in, then cook on High for 20-30 minutes more.

Notes

Store leftovers in airtight container in refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on stovetop or in microwave, adding broth if too thick. For gluten-free version, use cornstarch or gluten-free flour instead of all-purpose flour.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-chicken-stew-recipe-2/