This warm chicken stew is super easy, thanks to the slow cooker! Just toss in chicken, veggies, and your favorite spices, and let it cook all day for a cozy meal.
I love coming home to the smell of dinner ready and waiting! Plus, it’s a great way to sneak in lots of healthy veggies. Trust me; you’ll want seconds! 😋
Key Ingredients & Substitutions
Chicken: Bone-in, skinless chicken thighs add great flavor and moisture. If you prefer white meat, chicken breasts work too but can dry out a bit. You can also use rotisserie chicken for a quicker option.
Potatoes: I like using Russet or Yukon Gold potatoes for their creamy texture. Substitute with sweet potatoes for a twist or even cauliflower for a lower-carb option!
Vegetables: Carrots and celery are classic, but feel free to add others like bell peppers or green beans. If you have leftover veggies in the fridge, toss them in!
Herbs: Dried thyme and rosemary provide great flavor. If you have fresh herbs, use those! They can elevate the dish. In a pinch, Italian seasoning works too.
How Do I Make Chicken Stew in a Slow Cooker Without Overcooking?
To avoid overcooked chicken in your stew, it’s crucial to follow cooking times closely. Here are some tips:
- Cook on low for 7-8 hours or on high for 3-4 hours. Adjust time based on your slow cooker model—some run hotter than others.
- Use bone-in chicken, as it stays moist and provides more flavor. If you’re using boneless, check for doneness earlier.
- After cooking, allow the stew to sit for a few minutes before serving. This gives the flavors time to meld.
By following these tips, you’ll have a perfectly cooked chicken stew ready to enjoy!
Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs bone-in, skinless chicken thighs (or breasts)
- 4-5 medium potatoes, peeled and cut into chunks
- 4 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 cup peas (fresh or frozen)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tsp dried thyme (or 2 tbsp fresh thyme leaves)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (optional, for browning chicken)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time with about 7-8 hours of slow cooking on low or 3-4 hours on high. It’s a great set-and-forget meal that fills your home with delicious aromas while cooking!
Step-by-Step Instructions:
1. Brown the Chicken (Optional):
If you like extra flavor, start by heating olive oil in a skillet over medium-high heat. Lightly brown the chicken thighs on both sides for about 3-4 minutes. Browning adds a richer taste!
2. Mix the Vegetables:
In the slow cooker, combine the chopped potatoes, sliced carrots, chopped celery, chopped onion, peas, and minced garlic. Give them a gentle stir to mix them up a bit.
3. Season the Veggies:
Sprinkle the dried thyme, dried rosemary, salt, and pepper over the vegetables. This will really enhance the flavors in your stew!
4. Add the Chicken Broth:
Pour in the chicken broth, ensuring it covers the vegetables and chicken. It’s the tasty base for your stew!
5. Lay the Chicken on Top:
Carefully place the browned (or raw if you skipped browning) chicken thighs on top of everything in the slow cooker. No need to stir it up just yet!
6. Time to Cook:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 3-4 hours. Your kitchen will smell amazing as it cooks!
7. Thickening the Stew (Optional):
About 30 minutes before the end of cooking, mix the flour with a little cold water to create a slurry. Stir this mixture into the stew to help thicken the broth if you like a heartier texture.
8. Shred the Chicken:
Once it’s cooked through and everything’s nice and tender, take the chicken out. Use two forks to shred the chicken into bite-sized pieces. Then return the shredded chicken back into the slow cooker and stir gently.
9. Final Touches:
Give it a taste and adjust seasonings with more salt and pepper if needed. A little extra seasoning can make a world of difference!
10. Serve and Enjoy!
Serve the stew hot, garnished with fresh parsley or thyme if you like. It goes perfectly with a slice of crusty bread for dipping. Enjoy your comforting meal!
Can I Substitute Chicken with Another Meat?
Absolutely! You can use turkey or even chunks of beef. Just adjust the cooking time accordingly since different meats have different cooking requirements.
Can I Use Frozen Vegetables?
Yes, frozen vegetables can be used—just toss them in as you would fresh ones. They’ll thaw and cook in the slow cooker, but be mindful that they may release a bit more water, so you might want to reduce the broth slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew for about 2-3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or microwave.
Can I Add Other Ingredients?
Definitely! Feel free to mix in other veggies like bell peppers, sweet potatoes, or even greens like spinach for extra nutrients. Just keep in mind that cooking times may vary slightly.