This Slow Cooker Chicken Stew Is Pure Comfort in a Bowl

Name: Slow Cooker Chicken Stew
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 1 pound boneless, skinless chicken thighs ( cut into large chunks); 1 pound chicken fillets (or chicken breast cut into large chunks); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1½ pounds Yukon Gold potatoes (cut into large chunks); 2-3 large carrots (peeled and cut into thick pieces); 8 ounces button mushrooms (halved); 1 medium-large sweet onion (diced); 4 cups chicken broth; 2 tablespoons tomato paste; 3-4 cloves garlic (minced); 2 sprigs fresh rosemary; 1 teaspoon dried thyme; 1 bay leaf; 2-3 tablespoons chopped fresh parsley (optional garnish)

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This Slow Cooker Chicken Stew is comfort in a bowl! The crockpot does all the hard work for you here, perfectly cooking the chunky veggies and tender chicken while creating the most flavorful, rich sauce.

A white bowl of slow cooker chicken stew with potatoes and mushrooms.

When I know I’m going to have a busy day, a slow cooker meal is something I often turn to. I love that I can just layer everything up, pour over a simple broth, and let it simmer all day. Not only does it make dinner fuss-free, but slow cooking brothy stews also results in amazing flavor and fall-apart meat.

Serve it up with some Garlic Butter Mashed Cauliflower or a slice of warm Italian Focaccia for the best cozy dinner.

Recipe Overview

Skill Level

Beginner

Prep Time

20 mins

Cook Time

4 hrs

A Few Key Ingredients

Below are the key ingredients you’ll need to make Slow Cooker Chicken Stew. The full quantities can be found in the recipe card further down the post.

ingredients to make slow cooker chicken stew.

Chicken: I use both thighs and breasts for flavor and lean protein. You can use all thighs or all breasts if preferred.

Vegetables: A combination of carrots, onion, mushrooms, and potatoes adds texture and lots of flavor to the broth. I use Yukon Gold potatoes as their firm flesh holds up well when slow-cooked.

Broth: Chicken broth with a little tomato paste brings depth of flavor to the stew and helps everything soften properly in the slow cooker. I prefer to use low-sodium broth so I can adjust the salt level to taste. Chicken stock or vegetable broth/stock will also work great here.

Herbs: Dried thyme, fresh rosemary, and bay leaves round out the broth’s flavor and complement the chicken nicely. If you only have dried rosemary, it’ll work here too.

Quick tip!

Don’t forget to remove the rosemary and bay leaves before blending the stew!

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Using Pureed Vegetables to Thicken Stew

While a flour roux is a common way to add some body to meaty stews, I like to use a different method here: blending part of the vegetables to a smooth puree.

This releases the natural starches in the vegetables (especially the potatoes), and when the puree is then stirred back into the crockpot, it creates a luscious stew that’s packed with flavor and naturally gluten-free. It creates a creamy texture too, without the extra fat you’d add if you’d used heavy cream.

How to Make Slow Cooker Chicken Stew

Step 1. Layer the ingredients into your slow cooker in the following order: potatoes, carrots, mushrooms, and onion. Place the chicken on top and sprinkle with the seasonings.

Step 2. Whisk together the broth with tomato paste, garlic, and thyme. Pour over everything.

adding the chicken stew ingredients into the slow cooker.

Step 3. Tuck in rosemary sprigs and bay leaf.

Step 4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours. The vegetables should be tender, and the chicken should easily pull apart with a fork.

Step 5. Remove and discard the bay leaf and rosemary sprig.

pouring broth and tomato sauce over the chicken stew ingredients in the crock pot.

Step 6. To thicken the sauce, take most of the juice from the crockpot together with 1 cup of veggies and blend until smooth. Return to the pot and stir in.

Step 7. Garnish with fresh parsley, if desired. Taste and adjust seasoning if needed.

Recipe Notes

Extra protein: Just before serving, stir in a can of drained white beans or chickpeas for added protein and fiber.

Add in some greens: Just before serving the stew, stir in a few handfuls of baby spinach. Let it wilt in the slow cooker before serving.

Cut the veggies evenly: Cutting them into even-sized pieces ensures they cook at the same rate.

Deepen the flavor: If you have time, you can sear the chicken in a skillet in a little olive oil until golden all over (it doesn’t need to be cooked through). This will add more meaty flavor to the stew.

Storage: Store cooled stew in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended, as the potatoes can become grainy.

Reheating: Warm the stew in a pot on the stove over medium-low heat (you may want to add a splash of water), stirring occasionally, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.

Questions I Get Asked a Lot

Is it gluten-free?

Yes, this chicken stew is naturally gluten-free! Some chicken stews are thickened with flour, whereas this recipe relies on pureed vegetables to add body.

Can I use frozen chicken?

This is not recommended (unless the chicken has been thawed) as it’s unsafe to add frozen meat to a slow cooker.

What can I serve it with?

This chicken stew is great served up with some soft dinner rolls, biscuits, mashed potatoes, or roasted green beans.

Do I need to brown the chicken first?

No. You can add the chicken directly to the slow cooker, making this an easy dump-and-go recipe. If you have extra time, browning the chicken first will add a little more flavor.

How do I thicken chicken stew?

If you’d like a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 20 to 30 minutes of cooking.

Can I add frozen vegetables?

Yes. Add frozen peas or a frozen vegetable blend during the last 20 to 30 minutes of cooking so they stay tender and vibrant.