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Slow cooker chicken stew
Isla Marie

Slow Cooker Chicken Stew

A hearty, comforting chicken stew made in the slow cooker with tender chicken, vegetables, and a light, flavorful broth. This recipe is simple, nourishing, and ideal for family dinners, especially on busy days when you want a hands-off meal that still feels homemade.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 340

Ingredients
  

  • pounds boneless skinless chicken thighs or breasts
  • 3 medium carrots sliced
  • 2 medium potatoes diced
  • 1 celery stalk sliced
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon cornstarch optional, for thickening
  • 2 tablespoons water optional, for thickening

Equipment

  • Slow cooker (4–6 quart)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Lightly grease the slow cooker or add olive oil to the base.
  2. Place carrots, potatoes, celery, onion, and garlic into the slow cooker.
  3. Lay the chicken on top of the vegetables and season with salt, pepper, thyme, and parsley.
  4. Pour chicken broth over everything, ensuring the ingredients are mostly covered.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
  6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  7. For a thicker stew, mix cornstarch with water, stir it into the stew, and cook for an additional 15 minutes on HIGH.
  8. Taste and adjust seasoning before serving.

Video

Notes

  • Chicken thighs stay juicier, but chicken breasts work well for a leaner stew.
  • You can add peas or green beans during the last 30 minutes of cooking.
  • This stew stores well and tastes even better the next day.