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Slow Cooker Chicken Stew

A creamy, vegetable-packed stew perfect for family dinners, made easy with a slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs, cubed Thighs stay juicier; breasts are leaner.
  • 3 cups mixed vegetables (carrots, potatoes, peas, corn) Fresh or frozen both work.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium for more control over salt.
  • 1 cup heavy cream or coconut milk Coconut milk for a dairy-free option.
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

Preparation
  1. Heat the olive oil in the slow cooker (if it has a sauté function) or in a skillet over medium heat.
  2. Add chopped onion and minced garlic, cooking until softened and fragrant for about 3–5 minutes.
Cooking
  1. Add the cubed chicken to the slow cooker (or transfer sautéed onion/garlic first, then add chicken).
  2. Scatter the mixed vegetables over the chicken.
  3. Pour in the chicken broth, sprinkle in the dried thyme, and season with salt and pepper. Stir gently to combine.
  4. Cover and cook on low for 6–8 hours or on high for about 4 hours, until chicken is cooked through and vegetables are tender.
  5. About 30 minutes before serving, stir in heavy cream or coconut milk.
  6. Taste and adjust salt and pepper as needed.
  7. If a thicker stew is desired, mix 1–2 tbsp cornstarch with cold water and stir into the stew, allowing it to cook for the remaining 20–30 minutes.
Serving
  1. Serve warm, garnished with fresh parsley or thyme if desired.

Notes

This stew is versatile and great for serving over rice, with bread, or topped with fresh herbs. For storage, cool within 2 hours and refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently, and ensure it's brought to 165°F before serving.