Slow Cooker Chicken Stew

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This Slow Cooker Chicken Stew is made with tender chicken, hearty vegetables, and a rich, flavorful broth. It's an easy set-it-and-forget-it dinner that's perfect for cozy weeknights, meal prep, or feeding the whole family.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Diet: Gluten Free, Halal, Low Lactose

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

Chicken:

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

Vegetables:

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

Broth:

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

Instructions

Layer the ingredients into your slow cooker in the following order: 1½ pounds Yukon Gold potatoes (cut into large chunks), 2-3 large carrots (peeled, thickly sliced), 8 ounces button mushrooms (halved), and 1 medium-large sweet onion (diced).
Place the 1 pound boneless, skinless chicken thighs (cut into large chunks) and 1 pound chicken fillets on top. Sprinkle with 1 teaspoon kosher salt. ½ teaspoon black pepper, and 1 teaspoon garlic powder.
Whisk together the 4 cups chicken broth with 2 tablespoons tomato paste, 3-4 cloves garlic, and 1 teaspoon dried thyme. Pour over everything.
Tuck in 2 sprigs fresh rosemary and 1 bay leaf.
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.
Remove and discard the bay leaf and rosemary sprig.
To thicken the sauce, take most of the juice from the crockpot, along with 1 cup of veggies, and blend until smooth. Return to the pot and stir in.
Garnish with 2-3 tablespoons chopped fresh parsley, if desired. Taste and adjust seasoning if needed.

Notes

Serving Size: About 2 cups
Cut the vegetables into similar-sized pieces so they cook evenly.
Either chicken thighs or chicken breasts can be used. Chicken thighs will be more tender and juicy.
For a thicker stew, stir in a cornstarch slurry during the last 20 to 30 minutes of cooking.
Add frozen peas or green beans during the last 20 to 30 minutes, so they stay bright and tender.
Taste the stew before serving and adjust the salt and pepper as needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
This stew tastes even better the next day as the flavors continue to develop.

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