🍲 Slow Cooker Chicken Stew
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Ingredients:
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1½–2 lbs boneless, skinless chicken thighs or breasts (cut into chunks)
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4 medium potatoes, peeled and diced (Yukon gold or russet)
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3 carrots, sliced
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2 celery stalks, chopped
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups chicken broth (low sodium preferred)
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1 cup frozen peas (add near the end)
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½ cup heavy cream or half-and-half (optional, for creaminess)
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2 tbsp flour or cornstarch (to thicken)
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2 tbsp olive oil or butter
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried thyme
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1 tsp dried parsley
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1 bay leaf (optional)
Instructions:
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Prep ingredients:
Add the chicken, potatoes, carrots, celery, onion, garlic, broth, thyme, parsley, salt, pepper, and bay leaf to your slow cooker. -
Cook:
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LOW: 6–8 hours
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HIGH: 3–4 hours
Until the chicken and vegetables are tender.
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Thicken the stew:
In a small bowl, whisk flour (or cornstarch) with ¼ cup of water or broth until smooth.
Stir it into the stew about 30 minutes before serving to let it thicken. -
Finish with cream (optional):
Stir in the heavy cream for a richer texture. Add peas and cook for another 10–15 minutes. -
Serve:
Remove the bay leaf, taste, and adjust seasoning.
Serve hot with crusty bread or biscuits.
Optional Add-Ins & Variations:
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🥓 Bacon: Add cooked, crumbled bacon for a smoky flavor.
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🍄 Mushrooms: Add sliced mushrooms for extra umami.
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🌽 Corn or green beans: Stir in for extra veggies.
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🌿 Fresh herbs: Add chopped parsley or thyme just before serving.
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🍗 Rotisserie shortcut: Use shredded rotisserie chicken; reduce cook time to 2 hours on LOW (since chicken is already cooked).
Storage:
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Fridge: 4–5 days in an airtight container.
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Freezer: Up to 3 months. (Freeze before adding cream for best texture.)
Would you like me to give you a creamy version (like a chicken pot pie-style stew) or a lighter, broth-based version next?
