slow cooker Chicken Stew is a hearty, flavor-packed meal with tender chicken, veggies, and a rich broth. Just toss everything in the slow cooker and let it do the work!
author’s note
slow cooker Chicken Stew That Tastes Like You Cooked All Day!
Last year, Maggie, one of the writers on my team, shared her Chicken Stew recipe and it quickly became a favorite around here.
Naturally, I started wondering if I could get that same hearty, thick, flavor-packed result from the slow cooker for days when I didn’t want to babysit a pot on the stove. And that’s how this slow cooker Chicken Stew happened!
To keep it straightforward, I skipped browning the chicken and sautéing the vegetables first. Instead, the slow cooker builds plenty of flavor with savory seasonings, herbs, garlic, and onion as everything cooks.
Then comes the part I would not skip: a quick butter and flour roux at the end. It takes just a couple of minutes and turns the broth from chicken soup into a thick, hearty stew.
Finally, a tiny splash of balsamic vinegar adds a little brightness and balances the rich, savory flavors.
slow cooker Chicken Stew Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken thighs | Bone-in is a reliable for extra flavor, but boneless works too. Remove the skin if needed so the stew doesn’t get greasy. |
| Carrots, onion & celery | Keep the carrots chunky, but dice the onion and celery finely. |
| Baby gold potatoes | Cut them into ½-inch pieces. No peeling needed! |
| Worcestershire & balsamic vinegar | Worcestershire adds savory depth while balsamic added at the end brightens and balances the stew. |
| Herbs & smoked paprika | Thyme, sage, oregano, and smoked paprika add tons of flavor without needing to brown the chicken first. |
| Chicken broth & bouillon | Bouillon boosts the chicken flavor. Taste before adding extra salt since brands vary in saltiness. |
| Butter & flour | These make the quick roux that thickens the broth and gives the stew its rich texture. |
| Frozen peas | You can add these in straight from frozen! |
How To Make slow cooker Chicken Stew
- Combine: Place all “For the First Step” ingredients in a greased slow cooker.
- Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender.
- Shred chicken and add peas: Remove chicken, shred it, and add frozen peas.
- Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid.
- Finish stew: mix in roux, return chicken, adjust seasoning, and remove bay leaves.
- Serve: Optionally, finish with fresh herbs and serve with crusty bread. Enjoy!
chelsea’s recipe tips
What To Serve With This Dish
- Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: reliable for dipping!
- Garden Salad: A fresh, crisp salad adds a fresh contrast.
- Fruit: This Winter Fruit Salad or whatever seasonal fruit you’ve got on hand!
- Drop Biscuits: reliable for sopping up the stew.
- Couscous or Quinoa: Light and fluffy, reliable for absorbing flavors.
- Baked Sweet Potatoes: Their sweetness pairs well with the savory slow cooker Chicken Stew.
Storage
- Refrigerate: Allow stew to cool then move to airtight containers. Store in the fridge for up to four days.
- Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating.
More slow cooker Favorites:
Soups And Stews
slow cooker Chicken Wild Rice Soup
Dinner
Beef Ragu (slow cooker Recipe)
Dinner
slow cooker Cajun Chicken
Dinner
slow cooker Roast Recipe
