This Slow Cooker Chicken Stew is a warm hug in a bowl! With tender chicken, colorful veggies, and tasty spices, it simmers all day for maximum flavor.
Making dinner couldn’t be easier! Just toss everything in the slow cooker and let it work its magic. I love coming home to that yummy smell—it’s a cozy kitchen win!
Key Ingredients & Substitutions
Chicken Thighs: I prefer using bone-in thighs for their rich, juicy flavor. If you want a lower-fat option, you can use boneless, skinless chicken breasts instead. Just keep an eye on cooking time!
Carrots: Fresh carrots bring sweetness and color. If they’re out of season, you can use frozen carrots as a convenient alternative. They’ll soften nicely in the stew.
Potatoes: I choose Yukon Gold for their creamy texture, but russets work too. If you need a low-carb option, swap them for cauliflower or turnips for a similar texture.
Broth: Homemade chicken broth is the best for flavor, but store-bought works fine. For a lighter option, opt for low-sodium broth, and season to your liking.
How Do I Ensure My Vegetables are Perfectly Cooked?
Getting those vegetables just right is important for a great stew. Start by cutting them into uniform sizes; this ensures even cooking. Layering them strategically also helps!
- Place denser veggies like potatoes and carrots at the bottom of the slow cooker; they’ll take longer to cook.
- Adding softer veggies like peas later in cooking prevents them from becoming mushy. Stir them in about 30 minutes before serving.
This method helps every bite stay perfectly balanced and delicious!
Slow Cooker Chicken Stew
Ingredients:
- 2 lbs chicken thighs (bone-in, skin removed)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into large chunks
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil (for browning chicken)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Slow Cooker Chicken Stew will take about 15 minutes to prep and will need about 6-7 hours on low or 3-4 hours on high for cooking. So, you can set it in the morning and come back to a warm, hearty meal in the evening!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then carefully add them to the pan. Brown them for about 3-4 minutes on each side until they’re golden brown. This step is optional but really boosts the flavor of the chicken!
2. Layer the Ingredients in the Slow Cooker:
Place the browned chicken thighs at the bottom of your slow cooker. This will help them cook evenly and stay juicy. Next, add the diced onion, minced garlic, carrots, celery, and potato chunks on top of the chicken. It should look colorful and inviting!
3. Add Spices and Broth:
Sprinkle the dried thyme, rosemary, and parsley over your vegetables. Don’t forget the bay leaf! Pour the chicken broth over everything, making sure the chicken and veggies are well covered.
4. Cook It Up:
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and the veggies to be nice and soft.
5. Add the Peas:
About 30 minutes before you’re ready to eat, stir in the frozen peas. This will keep them bright and green, adding a nice pop of color to your stew. Taste and adjust the seasoning with salt and pepper as needed.
6. Finish and Serve:
When cooking time is up, remove the bay leaf from the stew. You can shred the chicken a bit in the stew for a mixed flavor and texture, or leave the pieces whole if you prefer. Serve the stew hot, garnished with fresh chopped parsley for a touch of freshness.
Enjoy your warm, cozy bowl of Slow Cooker Chicken Stew! It’s perfect with some crusty bread on the side for dipping!
Can I Use Frozen Chicken Thighs?
Yes, you can use frozen chicken thighs, but it’s best to thaw them first for even cooking. Thaw overnight in the fridge or use the quick method by submerging them in a sealed plastic bag in cold water for about an hour.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like green beans, corn, or bell peppers. Just keep in mind that different vegetables may have varying cooking times, so adjust accordingly. Add quick-cooking veggies like peas towards the end of the cooking time.
How Do I Store Leftover Stew?
Store leftover stew in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave, stirring occasionally. If it thickens up too much, add a splash of broth to loosen it!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the ingredients a day in advance and store them in the fridge until you’re ready to cook. Just combine everything in the slow cooker in the morning and enjoy a delicious stew by dinner time!
