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Slow Cooker Chicken Stew: The Ultimate Hearty Comfort Food Recipe

This slow cooker chicken stew recipe delivers maximum flavor with minimal effort, making it perfect for busy weeknights or cozy weekend meals. With tender chicken, hearty vegetables, and a rich, savory broth, this one-pot wonder will quickly become your go-to comfort food.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 medium potatoes, cubed
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas

Method
 

Instructions
  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until golden brown.
  2. Place the chopped onion, carrots, celery, and potatoes in the bottom of your slow cooker. Sprinkle the minced garlic over the vegetables.
  3. In a medium bowl, whisk together the chicken broth, diced tomatoes, tomato paste, thyme, and rosemary. Pour this mixture over the vegetables in the slow cooker.
  4. Place the browned chicken thighs on top of the vegetables and liquid. Add the bay leaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, remove the chicken thighs and shred them with two forks. In a small bowl, mix the flour with ΒΌ cup of the hot broth from the slow cooker to create a slurry. Stir this back into the stew along with the shredded chicken and frozen peas. Cook for the remaining 30 minutes to thicken.

Notes

Chicken thighs work best for slow cooking as they remain moist and tender. Don't skip browning the chicken as it adds depth of flavor. The stew tastes even better the next day and freezes beautifully for up to 3 months.