Slow Cooker Chicken Stew – A Cozy, Hearty Classic
A hearty and comforting slow cooker chicken stew made with tender chicken, potatoes, carrots, and a rich herb-infused broth — perfect for chilly evenings and meal prep.
Ingredients
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1½ lbs boneless skinless chicken thighs
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4 Yukon Gold potatoes, cubed
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3 large carrots, peeled and sliced
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2 celery stalks, chopped
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 tbsp tomato paste
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4–5 cups low-sodium chicken broth
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1 tsp dried thyme
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½ tsp rosemary
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1 bay leaf
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½ tsp paprika
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Salt and black pepper, to taste
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Optional: 1 cup peas, ¼ cup heavy cream, cornstarch slurry
Instructions
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Optional: Sear chicken thighs in a skillet until golden. Set aside.
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Add potatoes, carrots, celery, and onion to the slow cooker.
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Place chicken on top. Add garlic, tomato paste, herbs, salt, and pepper.
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Pour in broth to cover ingredients. Add bay leaf.
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Cook on low for 7–8 hours or high for 4–5 hours.
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In the final 30 minutes, stir in peas or thicken with cornstarch if desired.
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Remove bay leaf, shred chicken, and serve warm.
Notes
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Use sweet potatoes or mushrooms for variation.
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Add cream at the end for a richer broth.
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Store leftovers in the fridge or freezer.