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Slow Cooker Chicken Stew

A comforting chicken stew with tender thighs, hearty vegetables, and a touch of cream, perfect for busy weeknights.
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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
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs Thighs stay juicier than breasts.
  • 4 cups chicken broth Use low-sodium for more control.
  • 3 pieces carrots, sliced
  • 3 pieces potatoes, diced (Yukon Gold or Russet)
  • 1 piece onion, chopped
  • 2 cups celery, sliced
  • 1 cup frozen peas
  • 1 cup heavy cream Swap for half-and-half for a lighter finish.
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Method
 

Preparation
  1. Pat the chicken thighs dry and season with salt and pepper.
  2. Place the chicken in the slow cooker. Add carrots, potatoes, onion, celery, and minced garlic.
  3. Sprinkle thyme and rosemary over the top. Pour in the chicken broth.
Cooking
  1. Cover and cook on low for 6–8 hours, until chicken is fully cooked and vegetables are tender.
  2. Remove the chicken to a cutting board, shred with two forks, and return the meat to the slow cooker.
  3. Stir in the heavy cream and frozen peas, then cook uncovered for about 30 minutes to heat through and slightly thicken.
Serving
  1. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

This stew is a complete meal on its own but pairs well with crusty bread, green salad, or buttered egg noodles. For creative twists, consider variations like Mediterranean or curry-style.