Description
This Slow Cooker Chicken Stew recipe is a comforting, hearty dish perfect for a cozy meal. Tender chicken and vegetables simmer in a flavorful broth, creating a satisfying meal that’s easy to make.
Ingredients
Scale
Chicken Stew:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into large chunks)
- 3 carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 3 medium potatoes (peeled and diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 1/4 cup heavy cream (optional)
- 2 tablespoons chopped parsley for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker: Add chicken, carrots, celery, potatoes, onion, and garlic to a 6-quart slow cooker. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Toss gently to coat.
- Add Flour and Broth: Sprinkle flour over the ingredients and stir to distribute evenly. Pour in the chicken broth and stir once more.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours until chicken and vegetables are tender.
- Final Touches: In the last 15 minutes, stir in frozen peas and heavy cream (if using). Adjust seasoning to taste.
- Serve: Serve hot, garnished with chopped parsley if desired.
Notes
- You can substitute sweet potatoes or parsnips for variety.
- For a thicker stew, mash a few potatoes before serving or stir in a cornstarch slurry.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
