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Slow Cooker Chicken Stew

A heartwarming Slow Cooker Chicken Stew featuring tender chicken thighs and a medley of vibrant vegetables, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds bone-in chicken thighs (extra fat trimmed) The bone adds depth to the broth. You can use skinless thighs for a lighter option.
  • 6 cloves garlic (minced) Adds aromatic warmth.
  • 1 medium yellow onion (diced) A flavor base that enhances everything.
  • 4 medium carrots (peeled and sliced) Their sweetness balances the savory notes.
  • 3 medium red potatoes (quartered, or baby red potatoes) For structure and heartiness.
  • 5 cups chicken broth (divided, plus more as needed) The heart of your stew.
  • 1.5 tablespoons tomato paste Provides a rich depth of flavor.
  • 1/3 cup all-purpose flour To thicken the stew.
  • 1 cup frozen peas For a pop of color and sweetness.
  • 1/4 cup finely chopped Italian parsley Added freshness and garnish.
  • 3 leaves bay leaves (dried or fresh) Infuses a subtle aromatic essence.
Seasoning
  • 2 teaspoons salt Essential for bringing out flavor.
  • 1 teaspoon ground black pepper Essential for bringing out flavor.
  • 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried) Brings earthiness.
  • 1/2 teaspoon fresh rosemary (minced, or 1/4 teaspoon dried) Adds a pine-like scent.

Method
 

Preparation
  1. Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear the chicken for 10 minutes until golden brown.
  2. Transfer the seared chicken to a large slow cooker. In the same skillet, sauté the onion and carrots for 5 minutes.
  3. Add garlic, thyme, rosemary, and tomato paste to skillet. Cook until fragrant, then deglaze with chicken broth.
  4. Transfer vegetables and broth mixture to the slow cooker with chicken.
  5. Add potatoes, bay leaves, and remaining broth, season with salt and pepper. Cover and set on HIGH for 4 hours.
Thickening
  1. At the 3.5-hour mark, mix flour with a little room-temperature broth to create a slurry, add to slow cooker along with peas. Cook for another 30 minutes to thicken.
Serving
  1. Remove chicken, shred the meat and return to the pot. Stir in parsley, taste and adjust seasoning. Serve warm.

Notes

Leftovers keep well in the fridge for 3-4 days and can be frozen for up to 3 months. Customize with seasonal veggies or different herbs as desired.