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Slow Cooker Chicken Stew

A comforting and hands-off slow cooker chicken stew made with seared chicken, potatoes, and a gentle, flavorful broth.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 349 kcal

Ingredients
  

Main Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed Yukon gold or russet both work.
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth Adjust salt later.
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour Optional — whisk with a little broth first to avoid lumps.
  • for garnish Fresh parsley, chopped Optional.

Instructions
 

Preparation

  • Pat the chicken dry and season lightly with salt and pepper.
  • Heat a tablespoon of oil in a skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden — this adds flavor but is optional if you’re rushed.
  • Place the seared chicken into the slow cooker.
  • Add the diced carrots, celery, onion, cubed potatoes, minced garlic, and the two bay leaves.
  • Sprinkle the dried thyme, and more salt and pepper to taste, then give everything a gentle stir to distribute herbs and aromatics.
  • Whisk the tomato paste into the chicken broth until smooth.
  • If you’re using flour to thicken, dissolve it in a small amount of cold broth first to make a slurry, then stir into the remaining broth.
  • Pour the broth mixture over the ingredients in the slow cooker.

Cooking

  • Cover and cook on low for 6–8 hours or on high for 3–4 hours. The stew is done when the potatoes are fork-tender and the chicken reaches 165°F (use a meat thermometer).

Finishing

  • Remove and discard the bay leaves.
  • Shred or chop the chicken if desired, taste and adjust seasoning, and garnish with fresh parsley before serving.

Notes

Refrigerate leftovers within two hours in airtight containers. Stored properly, the stew keeps 3–4 days in the fridge. To freeze, portion into freezer-safe containers or heavy-duty bags, leaving headroom for expansion. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Keyword chicken stew, Comfort Food, Easy Recipe, Family-Friendly, Slow Cooker