Slow Cooker Chicken Stew

A comforting and hearty slow cooker chicken stew filled with tender chicken thighs, vegetables, and savory broth, perfect for family dinners.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 lbs chicken thighs, boneless and skinless Thighs stay juicier after long cooking.
4 cups chicken broth For more depth, substitute 1 cup broth with dry white wine.
3 medium carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 medium potatoes, cubed (Russet or Yukon Gold work well)
1 tsp dried thyme Fresh herbs can replace dried—use three times the amount.
1 tsp dried rosemary Fresh herbs can replace dried—use three times the amount.
to taste Salt and pepper Adjust salt later if using low-sodium broth.
1 cup frozen peas Stir in 30 minutes before serving.
2 tbsp olive oil For sautéing aromatics.

Method

Preparation

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.
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.

Cooking

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.

Notes

This stew is adaptable: swap vegetables or add spices. If leftover, shred the meat and toss over pasta for a creamy dinner. Store leftovers in airtight containers; refrigerate up to 3–4 days or freeze up to 3 months.