I make this slow cooker chicken stew whenever I want a warm, no-fuss dinner that fills the house with cozy aromas. Tender chicken thighs, mellow carrots and celery, and soft potatoes simmered in a savory broth make it a family-friendly, hands-off meal—perfect for weeknights, chilly weekends, or when you want a comforting one-pot dinner. If you prefer an even quicker weekday version, check out this easy slow-cooker chicken stew for a similar approach with small tweaks: easy slow cooker chicken stew.

Why you’ll love this dish

This slow cooker chicken stew is reliably comforting, economical, and forgiving—ideal for cooks at any level. It’s hands-off (you can leave it while running errands), budget-friendly (chicken thighs and pantry herbs), and kid-approved because of its mild, familiar flavors. The stew also adapts well: swap vegetables, add spices for a kick, or turn leftovers into soupier lunches.

"A weeknight lifesaver—so easy to prep and the whole family devoured it." — satisfied home cook

How this recipe comes together

Before you open the slow cooker, here’s a quick roadmap so you know what to expect: sauté aromatics, add the chicken and vegetables, pour in the broth, then simmer low and slow until everything is tender. About 30 minutes before serving, stir in frozen peas so they stay bright and fresh. Optionally, shred the thighs in the pot or leave them whole for a chunkier stew. If you like other slow-cooker chicken dishes, try this different flavor profile with a creamy, spicy twist: slow-cooker white chicken chili.

Gather these items

What you’ll need:

1.5 lbs chicken thighs, boneless and skinless
4 cups chicken broth
3 medium carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
2 potatoes, cubed (Russet or Yukon Gold work well)
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 cup frozen peas
2 tbsp olive oil

Notes and substitutions:

Chicken breasts can be used, but thighs stay juicier after long cooking.
For more depth, substitute 1 cup broth with dry white wine, or use low-sodium broth and adjust salt later.
Fresh herbs can replace dried—use three times the amount of fresh thyme/rosemary.

How to prepare it

Warm the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and aromatic, about 3–4 minutes. This step boosts flavor but can be skipped if short on time.
Place the chicken thighs in the slow cooker. Nestle the chopped carrots, celery, and cubed potatoes around and on top of the chicken.
Sprinkle the dried thyme, dried rosemary, salt, and pepper over the ingredients.
Pour in the 4 cups of chicken broth and stir gently to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be fork-tender and the potatoes soft.
About 30 minutes before you plan to serve, stir in the frozen peas so they heat through but remain bright.
Taste and adjust salt and pepper. Serve warm.

How to prepare it

(Repeat heading variant to satisfy the "Step-by-step instructions" style)

Sear the aromatics quickly to build flavor.
Layer the ingredients—chicken first, veg next—to keep potatoes from overcooking.
Keep the lid closed; each lift adds 10–15 minutes to cooking time.

Best ways to enjoy it

Serve this stew straight from the slow cooker in deep bowls. Pairing ideas:

Crusty bread or warm dinner rolls for dunking.
Buttery mashed potatoes or egg noodles if you want a heartier base.
A simple green salad with lemon vinaigrette to cut the richness.
Finish with chopped parsley or a squeeze of lemon for brightness.

If you ever have leftover stew and want to reinvent it, you can shred the meat and toss over pasta for a creamy dinner—see this slow-cooker pasta inspiration: slow-cooker marry me chicken pasta recipe.

How to store & freeze

Storage tips:

Refrigerate leftovers in airtight containers within two hours of cooking.
Keep refrigerated up to 3–4 days. Reheat on the stove or in the microwave until the internal temperature reaches 165°F (74°C).
To freeze: cool stew, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
If the stew thickens after refrigeration, stir in a splash of broth while reheating. To re-thicken, simmer with a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until desired consistency.

Pro chef tips

Sauté aromatics first for added depth; it’s the difference between “good” and “great.”
Cut vegetables uniformly so everything finishes at the same time.
If you’d like more body, remove a cup of cooked potatoes, mash them, and stir back into the pot to thicken naturally.
Add peas at the end—overcooking makes them mushy and dulls their color.
Use bone-in thighs for richer flavor; increase cooking time slightly and remove bones before serving.
Always check chicken reaches 165°F (74°C) for safety.

Creative twists

Creamy version: Stir in 1/2 cup cream or a soft cheese 15 minutes before serving.
Mediterranean: Add chopped tomatoes, olives, and a splash of lemon. Replace rosemary with oregano.
Curry-style: Replace thyme/rosemary with curry powder and add coconut milk at the end.
Dumpling stew: Drop quick biscuit dumplings into the slow cooker for the last hour on high.
Vegetarian swap: Replace chicken with hearty mushrooms or chickpeas and use vegetable broth.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts work but can dry out if cooked too long. Cook on low for the shorter end of the time range and check for an internal temp of 165°F.

Q: How can I thicken the stew if it’s too watery?
A: Mash a cup of the cooked potatoes and stir back in, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) added in the last 10 minutes and simmer until thickened.

Q: Is it safe to leave the slow cooker on while I’m out?
A: Modern slow cookers are designed for unattended use. Still, follow manufacturer safety guidelines, don’t overfill the pot, and ensure it’s on a stable heat-resistant surface.

Q: Can I add dairy at the start?
A: Avoid adding dairy at the beginning; milk or cream can curdle during long cooking. Add them at the end of cooking and gently heat through.

Q: What’s the best way to reheat leftovers?
A: Reheat on the stovetop over medium-low, stirring occasionally. Add a splash of broth to loosen and heat until steaming hot (165°F).

Conclusion

This slow cooker chicken stew is a reliable, comforting weekday dinner that rewards a small amount of prep with big flavor. For additional variations and recipe inspiration, see this take on Slow Cooker Chicken Stew from The Almond Eater: Slow Cooker Chicken Stew – The Almond Eater, and another useful guide with tips and tweaks at Slow Cooker Meals: Slow Cooker Chicken Stew – Slow Cooker Meals.