Here’s a versatile, easy Slow Cooker Chicken and Vegetable Stew recipe — hearty, flavorful, and perfect for hands-off cooking.
🍲 Slow Cooker Chicken and Vegetable Stew
Ingredients (Serves 4–6)
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3–4 medium potatoes, peeled and diced
- 1 cup frozen peas (optional, added at end)
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thicker stew)
Instructions
1️⃣ Prep Ingredients
- Chop all vegetables and cut chicken into bite-sized pieces.
2️⃣ Add to Slow Cooker
- Place chicken, carrots, celery, onion, garlic, and potatoes into slow cooker.
- Pour chicken broth over everything.
- Add thyme, rosemary, salt, and pepper.
3️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
Cook until chicken is tender and vegetables are cooked through.
4️⃣ Thicken (Optional)
- About 30 minutes before serving, stir in cornstarch slurry if you want a thicker stew.
- Add frozen peas in the last 5–10 minutes of cooking.
5️⃣ Serve
- Serve hot with crusty bread, over rice, or with noodles.
Tips & Variations
- Make it creamy: Add 1/2 cup cream or milk at the end.
- Add flavor: Include 1–2 bay leaves during cooking.
- Vegetable boost: Add mushrooms, green beans, or bell peppers.
- Slow cooker beef version: Swap chicken for cubed beef stew meat and cook on low 7–8 hours.
If you want, I can give you a collection of 5 easy slow cooker recipes including chicken, beef, pork, and a dessert — all hands-off.
Do you want me to do that?
