Getting a healthy dinner on the table takes just a few simple steps with this Slow Cooker Tender Chicken Stew Recipe. It's like a warm hug on a chilly day, simmering away while you relax or tackle your to-do list.
Jump to:
Why You'll Love This Recipe
I've made this Slow Cooker Tender Chicken Stew Recipe countless times, and each time it fills the kitchen with the coziest aromas while delivering that melt-in-your-mouth chicken goodness. It’s perfect for those days when you want hands-off cooking but crave a deeply satisfying meal.
- Effortless Comfort: You just dump everything in and walk away—the slow cooker does all the hard work.
- Rich, Layered Flavors: Searing the chicken and veggies before slow cooking builds a depth you wouldn’t expect from a set-it-and-forget-it dish.
- Perfectly Tender Chicken: Using bone-in thighs locks in juicy, fall-off-the-bone texture that you and your family will rave about.
- Flexible and Adaptable: You can tweak the herbs, veggies, or even swap potatoes for other root veggies to match your pantry or preferences.
Ingredients & Why They Work
The beauty of this stew lies in its simple, wholesome ingredients that marry beautifully during slow cooking. Here’s a quick rundown to help you shop like a pro and understand why each one matters.
- Bone-in chicken thighs: I swear by bone-in for that rich flavor and moist texture—they make all the difference.
- Yellow onion: Adds natural sweetness and depth when sautéed gently with spices.
- Garlic: Brings a punch of savory aroma that’s irresistible.
- Carrots: Their sweetness balances the savory broth perfectly.
- Tomato paste: It amps up umami and gives the stew a subtle richness.
- Fresh thyme & rosemary: These herbs infuse earthy, fragrant notes that elevate the stew.
- Red potatoes: Use quartered baby reds or regular red potatoes for creamy texture that holds up nicely.
- Bay leaves: They quietly add a layer of complexity while slow cooking.
- Chicken broth: The stew’s soul—go for a good-quality one for best results.
- All-purpose flour: Used as a slurry to thicken the stew for that perfect cozy consistency.
- Frozen peas: Stirred in last, they add a sweet pop of color and texture.
- Italian parsley: A fresh sprinkle right at the end brightens every bite.
Make It Your Way
I love experimenting with this Slow Cooker Tender Chicken Stew Recipe—sometimes I switch up the herbs or toss in different veggies based on what’s in season. Don’t hesitate to make it your own; it’s hard to go wrong with such a forgiving base.
- Variation: One of my favorite tweaks is swapping red potatoes for sweet potatoes for a touch of sweetness and vibrant color. It totally changes the vibe while staying comforting.
- Dietary: For a lower-carb version, try cauliflower florets instead of potatoes; just add them towards the end to avoid mushiness.
- Herb swaps: If you don’t have fresh herbs, dried work fine—just adjust quantities to avoid overpowering the stew.
- Protein switch: Sometimes I use boneless chicken breasts when I’m short on time, but don’t expect the same juicy tenderness.
Step-by-Step: How I Make Slow Cooker Tender Chicken Stew Recipe
Step 1: Season and Sear with Love
Start by seasoning your chicken thighs generously with salt and pepper. Heat some olive oil in a skillet over medium-high heat, and sear the chicken until it gets that gorgeous golden crust—don’t rush or disturb the sides while it sears, it helps lock in flavor and juices. Then pop the thighs into your slow cooker.
Step 2: Sauté Aromatics and Build Layers
Using the same skillet (no need to wash it), add a splash more olive oil and toss in onions and carrots. Let them cook for 5 minutes while deglazing the pan by scraping those tasty brown bits with a wooden spoon—this step is pure magic for flavor. Add garlic, thyme, rosemary, and tomato paste and sauté until fragrant. Pour in some chicken broth to lift all the goodness off the pan, then transfer this veggies-and-spice medley to the slow cooker.
Step 3: Add Potatoes, Broth and Slow Cook
Toss in the quartered potatoes, bay leaves, and the rest of your chicken broth. Give everything a gentle stir, season a bit more with salt and pepper, then cover and set your slow cooker on HIGH for 4 hours. Trust me, this timing nails the balance between tender chicken and perfectly cooked veggies.
Step 4: Thicken and Finish with Color
About 30 minutes before it’s done, mix the flour with some room-temp chicken broth to make a slurry—this is key to avoid lumps. Pour it into the cooker with the frozen peas and give it a gentle stir. The stew will thicken nicely while finishing cooking.
Step 5: Shred and Season to Perfection
Remove the chicken, shred it with forks (discard bones), then return it to the stew. Stir in fresh Italian parsley for a hit of brightness and season to taste with more salt and pepper if needed. Now, it’s ready to serve and enjoy!
Top Tip
After making this Slow Cooker Tender Chicken Stew Recipe many times, I realized a few little tricks make a huge difference to your end result. These tips helped me avoid pitfalls and keep dishes coming back as family favorites.
- Searing patience: Don’t rush the chicken sear! Give it time to brown undisturbed for maximum flavor.
- De-glazing magic: Always add a splash of broth to scrape the browned bits from the pan after sautéing veggies—it’s where the flavor truly builds!
- Flour slurry care: Use room temperature broth, not hot, to mix with flour—it prevents clumps and gives a silky stew.
- Chicken choice matters: Bone-in thighs bring more flavor and moisture—the difference is noticeable.
How to Serve Slow Cooker Tender Chicken Stew Recipe
Garnishes
I always finish this stew with a good handful of fresh Italian parsley—it adds a pop of green and freshness that just lifts the whole bowl. Sometimes, I squeeze a little lemon juice over the top for a bright contrast that’s surprisingly delicious.
Side Dishes
This stew pairs beautifully with crusty artisan bread or flaky biscuits to sop up every last drop. If you want to round it out, a simple green salad or steamed green beans add just enough crunch and color.
Creative Ways to Present
For cozy dinner parties, I’ve served this stew in deep white bowls garnished with a sprinkle of grated Parmesan and a drizzle of good olive oil. A side of roasted root vegetables complements it well, making it feel extra special without fuss.
Make Ahead and Storage
Storing Leftovers
Leftover stew is a dream! I store it in airtight containers in the fridge and it stays fresh for up to 3 days. The flavors even deepen overnight, making it an easy and delicious next-day meal.
Freezing
This stew freezes beautifully. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just remember to add frozen peas fresh when reheating to keep them bright.
Reheating
I warm leftovers gently on the stove over medium-low heat to keep the chicken tender and prevent the stew from drying out. Adding a splash of broth if it looks too thick helps maintain that saucy comfort.
Frequently Asked Questions:
Yes! Boneless chicken thighs or breasts will work, but bone-in thighs add more flavor and stay moist during slow cooking, so they're preferred for the best results.
Cooking on the HIGH setting for about 4 hours works best to keep the chicken tender and juicy. Cooking too long, especially on LOW, can make the chicken a bit stringy.
Absolutely! You can prepare the stew a day ahead, refrigerate it, and gently reheat when ready to serve. The flavors actually deepen overnight, making it taste even better.
Making a slurry by mixing flour with room temperature chicken broth and stirring it in during the last 30 minutes of cooking thickens the stew perfectly without lumps or clumps.
Final Thoughts
This Slow Cooker Tender Chicken Stew Recipe has become my go-to comfort meal, especially when I want dinner ready without babysitting the stove. It’s forgiving, cozy, and always brings smiles to the table. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe you’ll want to keep close for year-round comfort.
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This Slow Cooker Chicken Stew is a hearty and flavorful dish, featuring tender bone-in chicken thighs simmered with carrots, potatoes, and fragrant herbs. Perfect for an easy, comforting meal, it combines simple ingredients with a rich broth thickened to perfection.
Ingredients
Chicken and Seasoning
- 3 pounds bone-in chicken thighs - extra fat trimmed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Olive oil - for searing (about 3 tablespoons)
Vegetables and Herbs
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots - peeled and sliced
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme
- ½ teaspoon fresh rosemary, minced or ¼ teaspoon dried rosemary
- 3 medium red potatoes, quartered or baby red potatoes
- 3 bay leaves - dried or fresh
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Liquids and Thickener
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
Instructions
- Season and Sear Chicken: Season chicken thighs evenly with 2 teaspoons salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side, without moving them to ensure good browning. Transfer seared chicken to the slow cooker.
- Sauté Vegetables: Add more olive oil to the same skillet. Sauté diced onions and sliced carrots for 5 minutes until onions start releasing moisture. Scrape the brown bits from the bottom of the pan with a wooden spoon to deglaze, adding a splash of chicken broth if needed to avoid burning.
- Add Aromatics and Tomato Paste: Stir in minced garlic, thyme, and rosemary and cook until fragrant, about 1-2 minutes. Add tomato paste and coat the vegetables well. Pour ½ to ¾ cup chicken broth to further deglaze the pan, scraping up any browned bits. Transfer all contents to the slow cooker with the chicken.
- Add Potatoes and Season: Add quartered red potatoes and bay leaves to the slow cooker. Season with ½ teaspoon salt and freshly ground black pepper to taste. Pour in 4 cups of chicken broth. Cover and cook on HIGH for 4 hours.
- Prepare Flour Slurry and Add Peas: About 3.5 hours into cooking, mix ⅓ cup flour with ⅓ cup room temperature chicken broth to create a slurry. Add the slurry and frozen peas into the slow cooker. Stir well to combine and continue cooking for the remaining 30 minutes. The stew will thicken during this time.
- Shred Chicken and Finish: Remove chicken from the slow cooker and shred the meat with a fork, discarding the bones. Return shredded chicken to the slow cooker and stir in chopped Italian parsley. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Serve the stew warm, ideally accompanied by bread or biscuits for a complete meal. Enjoy your hearty chicken stew!
Notes
- If your slow cooker has a sauté or browning function, you can complete the entire recipe in one pot, skipping the skillet.
- Cooking on HIGH for 4 hours is recommended to keep chicken tender and juicy; cooking longer or on LOW for 6 hours may cause the chicken to become stringy.
- Using bone-in chicken thighs infuses the stew with rich flavor and helps keep the chicken moist and tender.
- If skin-on chicken is used, remove the skin after cooking before serving to reduce grease.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make this stew ahead of time, keep it warm for a few hours, or refrigerate and reheat it in the microwave.
- For substitutions, boneless chicken thighs or chicken breasts can be used instead of bone-in.
- Fresh thyme and rosemary can be replaced with dried herbs at adjusted quantities specified in the ingredients.
- Yukon gold potatoes work well as a substitute for red potatoes; avoid Russet potatoes as they tend to break down too much.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Leave a Reply