Slow Cooker Chicken Stew is a warm, comforting dish that’s packed with tender chunks of chicken, hearty vegetables like carrots and potatoes, and a flavorful broth that slowly simmers into something truly cozy. It’s the kind of meal that fills your kitchen with the best smells and makes you feel right at home.
I love how easy this recipe is — you just toss everything into the slow cooker in the morning, and by dinner time, you have a rich stew ready to enjoy without any fuss. It’s perfect for busy days when you want a wholesome dinner but don’t have a lot of time to spend cooking.
My favorite way to serve this stew is with some crusty bread on the side to soak up all that delicious broth. It’s also great for leftovers because the flavors only get better the next day. This chicken stew always reminds me of chilly nights when a bowl of something warm is exactly what I need to feel cozy and satisfied.
Key Ingredients & Substitutions
Chicken thighs: I find thighs stay juicy and tender in slow cooking. You can use chicken breasts if you prefer leaner meat, but watch for dryness.
Carrots and potatoes: These add heartiness and sweet earthiness. Sweet potatoes or parsnips work well if you want a twist on flavor.
Herbs: Thyme and rosemary give a warm, classic flavor. Fresh herbs are best, but dried versions work fine and are easy to store.
Chicken broth: Use low-sodium broth to control saltiness. Vegetable broth is a good swap if you want it lighter or are avoiding meat stocks.
Flour for thickening: Adds a silky texture to the stew. You can also use cornstarch or instant mashed potato flakes for a gluten-free option.
How Can I Make Sure My Chicken Stays Tender and Juicy?
Browning the chicken before slow cooking helps lock in flavor but isn’t required. Here’s what I do to keep it tender:
- Brown chicken on medium-high heat for 3-4 minutes per side if you have time.
- Add chicken on top of veggies in the slow cooker to avoid it stewing in too much liquid.
- Cook on low heat for 6-8 hours rather than high, which can dry out the meat.
- Avoid stirring the stew too often; just let it cook undisturbed.
Follow these tips and your chicken will come out flavorful and tender every time.
Equipment You’ll Need
- Slow cooker – Its large size makes it easy to cook everything evenly over hours, and I love the convenience of setting it and forgetting it.
- Skillet or frying pan – For browning the chicken, which adds flavor and richness to the stew.
- Knife and cutting board – To chop the vegetables smoothly and safely.
- Measuring spoons and cups – For precise herbs, broth, and thickening ingredients.
- Whisk or spoon – To stir in flour or to mix ingredients smoothly when thickening.
Flavor Variations & Add-Ins
- Use turkey or boneless chicken breasts instead of thighs for a leaner option. They cook faster but can be drier, so don’t overcook.
- Stir in a splash of cream or coconut milk near the end for a richer, creamier stew.
- Add frozen peas or green beans in the last 30 minutes for extra color and freshness.
- Sprinkle fresh parsley or thyme on top just before serving for a bright, herbal flavor.
Slow Cooker Chicken Stew Recipe
Ingredients You’ll Need:
- 2 lbs bone-in, skinless chicken thighs (or breasts)
- 4 large carrots, peeled and cut into thick slices
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth or stock
- 2 teaspoons dried thyme or 4-5 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This comforting chicken stew takes about 10–15 minutes to prep. Then, it cooks slowly in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high until the chicken is tender and vegetables are soft. Adding the optional thickening step takes just a few more minutes at the end.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Season the chicken pieces lightly with salt and pepper. Heat the olive oil or butter in a skillet over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. This gives the stew a richer flavor but you can skip this step if you’re short on time.
2. Layer the Vegetables and Seasonings:
Place the chopped carrots, potatoes, celery, and onion inside the slow cooker. Sprinkle the minced garlic, thyme, rosemary, parsley (if using), and bay leaf over the vegetables.
3. Add Chicken and Broth:
Put the browned chicken on top of the veggies and herbs. Pour the chicken broth carefully into the slow cooker, so you don’t disturb the layering.
4. Slow Cook the Stew:
Cover the slow cooker with its lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and the vegetables are cooked through.
5. Thicken the Broth (Optional):
About 30 minutes before serving, mix the flour with a few tablespoons of cold water to make a smooth slurry. Stir this into the stew and continue cooking until the broth thickens to your liking.
6. Finish and Serve:
Taste the stew and add more salt and pepper if needed. Remove the bay leaf and any fresh thyme stems. Serve the stew hot, garnished with a little fresh thyme if you like, alongside crusty bread or over rice.
Can I Use Frozen Chicken for This Stew?
Yes, you can use frozen chicken, but be sure to thaw it completely before adding it to the slow cooker. Thaw in the fridge overnight or use the cold water method for quicker thawing. This helps the chicken cook evenly and safely.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Stew Ahead of Time?
Absolutely! You can prep the vegetables and chicken in advance and refrigerate them separately. Assemble everything in the slow cooker and cook when ready. The stew also tastes even better the next day as the flavors meld.
What Can I Use Instead of All-Purpose Flour to Thicken the Stew?
If you need a gluten-free option, cornstarch or arrowroot powder works well. Mix with cold water to create a slurry before adding to the stew. Add it 20-30 minutes before serving and cook until thickened.