Go Back
slow-cooker-chicken-stew-recipe_feature

Slow Cooker Chicken Stew - Easy Crock Pot Recipe for Cozy Winter Dinners

This slow cooker chicken stew is the ultimate comfort food for busy weeknights and cozy winter evenings. With just 15 minutes of prep time, you can have a delicious, hearty meal that cooks itself while you go about your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 4 medium potatoes, cubed
  • 3 large carrots, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp cornstarch (for thickening)
  • 2 tbsp water (for slurry)

Method
 

Instructions
  1. Prepare the vegetables by washing and cutting the potatoes, carrots, and onion. Mince the garlic cloves.
  2. Place the chicken pieces in the bottom of your slow cooker. Arrange the potatoes, carrots, and onion around the chicken.
  3. In a small bowl, whisk together the chicken broth, tomato paste, thyme, rosemary, salt, and pepper. Pour this mixture over the chicken and vegetables.
  4. Add the bay leaf to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. In a small bowl, mix cornstarch with water to create a slurry. Stir this into the stew to thicken it. Add the frozen peas and cook for another 20-30 minutes.
  7. Remove the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

Chicken thighs stay more tender during long cooking. For firmer vegetables, add carrots and potatoes 2-3 hours into cooking. The stew freezes beautifully for up to 3 months and flavors improve overnight.