Here’s a hearty slow cooker chicken stew recipe that’s simple, comforting, and perfect for a cozy meal:
Ingredients (4–6 servings)
- 2 lbs (900 g) chicken thighs or breasts, cut into bite-sized pieces
- 4 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes, diced
- 1 cup (150 g) frozen peas
- 4 cups (1 L) chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp olive oil (optional, for browning chicken)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
- Optional: Brown the chicken
- Heat olive oil in a pan over medium heat. Sear chicken pieces 2–3 minutes per side until lightly golden. This adds extra flavor but is optional.
- Prepare the slow cooker
- Add chicken, carrots, celery, onion, garlic, and potatoes into the slow cooker.
- Pour in chicken broth and stir in thyme, rosemary, paprika, pepper, and salt.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Add peas and thicken (optional)
- Stir in frozen peas during the last 15–20 minutes of cooking.
- If you want a thicker stew, mix cornstarch and water, stir into the stew, and cook another 10–15 minutes until thickened.
- Serve
- Taste and adjust seasoning. Serve hot with crusty bread or over rice.
Tips
- For extra flavor, add a splash of soy sauce or Worcestershire sauce.
- Use bone-in chicken thighs for a richer, more flavorful broth.
- Leftovers store well in the fridge for 3–4 days and freeze beautifully.
If you want, I can also give you a creamy version of this slow cooker chicken stew that tastes like comfort in a bowl. Do you want me to do that?
