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Slow Cooker Chicken Stew

This easy and flavorful slow cooker chicken stew combines tender chicken, fresh vegetables, and a savory broth, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs provide more flavor and tenderness.
  • 3 pieces carrots, diced
  • 3 stalks celery, diced
  • 1 piece onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth Control salt content by using low-sodium broth.
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • to taste Salt and pepper
  • 1/4 cup flour (optional for thickening) Can be omitted for a gluten-free version.
  • to garnish Chopped fresh parsley

Method
 

Preparation
  1. Sear the Chicken: Begin by heating a skillet over medium-high heat. Add the chicken to the hot skillet and sear it until golden brown on both sides. Remove the chicken and set it aside.
  2. Prepare the Slow Cooker: Load the slow cooker with the seared chicken, diced carrots, diced celery, cubed potatoes, minced garlic, and bay leaves. Mix the ingredients well.
  3. Season the Ingredients: Add 1 teaspoon of dried thyme, and a pinch of salt and pepper to the mixture.
  4. Add the Liquid: Pour in the low-sodium chicken broth and mix in 1/4 cup of flour if you want a thicker stew. Stir everything well.
Cooking
  1. Close the lid of the slow cooker and set it on Low for 6-8 hours or on High for 3-4 hours.
Serving
  1. Once cooking is complete, serve the stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or a simple green salad.

Notes

Storing leftover stew is easy. Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3-4 days, or freeze for 2-3 months. Offers additional toppings like cheese or hot sauce for customization.