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Slow Cooker Chicken Stew

A hearty, comforting chicken stew slow-cooked to tender perfection with vegetables, herbs, and rich broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Stew Base
  • 1.5-2 lbs boneless skinless chicken thighs
  • 4 large carrots, sliced
  • 3 potatoes, diced
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup heavy cream or half-and-half optional
  • 2 tbsp cornstarch optional
  • 2 tbsp water optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Add the potatoes, carrots, onion, celery, and garlic to the bottom of the slow cooker.
  2. Place chicken thighs on top of the vegetables.
  3. Season with thyme, rosemary, paprika, salt, and pepper. Add bay leaf.
  4. Whisk tomato paste and Worcestershire sauce into the chicken broth. Pour over ingredients.
  5. Cook on low for 6–7 hours or high for 3–4 hours.
  6. Remove chicken, shred with two forks, and return to slow cooker.
  7. If a thicker stew is desired, stir in cream and a cornstarch slurry, then cook 15 more minutes.
  8. Stir in peas for the last 10 minutes before serving.

Notes

For extra flavor, add a squeeze of lemon or garnish with fresh parsley.