Why You’ll Enjoy This Slow Cooker Chicken Stew
This Slow Cooker Chicken Stew is perfect for anyone who loves a warm, hearty meal without spending all day in the kitchen. It combines tender chicken with delicious vegetables and comforting flavors, making it a family favorite. The slow cooking process allows all the ingredients to blend beautifully, creating a rich and satisfying dish that will keep everyone coming back for seconds. Plus, it’s a great way to use up those veggies sitting in your fridge!
How to Prepare Your Slow Cooker Chicken Stew
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Directions
- Start by searing the chicken in a hot skillet until it’s golden brown. This step adds flavor!
- Transfer the seared chicken into the slow cooker. Add in the diced carrots, celery, onion, potatoes, minced garlic, and bay leaves.
- Sprinkle thyme, salt, and pepper over everything and give it a good stir to mix the flavors.
- Pour the chicken broth over the ingredients. If you’re using flour, mix it with a little broth or water first, or just sprinkle it directly over the stew and stir to combine.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and veggies are tender.
- Before serving, remove the bay leaves, taste the stew, and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if you like.
Serving Your Delicious Stew
Serve your Slow Cooker Chicken Stew in deep bowls with a sprinkle of fresh parsley on top for a pop of color. It goes wonderfully with crusty bread or warm dinner rolls on the side to soak up all the tasty broth.
Storing Leftovers
If you have leftovers, store the stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container for the stew to expand when frozen.
Tips for Perfecting Your Chicken Stew
- For extra flavor, consider adding a splash of white wine to the broth.
- If you prefer a thicker stew, add more flour, or try mashing some potatoes in the pot before serving.
- Feel free to customize the veggies based on your preferences or what you have on hand!
Fun Variations to Try
You can easily switch things up with this recipe! Try adding green beans, peas, or corn for different textures and flavors. You can also experiment with herbs, like rosemary or oregano, for a unique twist.
Nutritional Information
This recipe serves about 6-8 people and contains roughly:
- Calories: 350 per serving
- Protein: 30g
- Carbohydrates: 30g
- Fat: 10g
Please note that values may vary based on ingredient choices.
Serving Ideas for Family Gatherings
This stew is perfect for family dinners or gatherings. Pair it with a simple side salad or some steamed vegetables for a wholesome meal.
Pairing Suggestions
Enjoy your Slow Cooker Chicken Stew with:
- Crusty bread or soft rolls to dip
- A glass of white wine, like Chardonnay
- A light salad for a refreshing balance
Frequently Asked Questions
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken! Just add a little extra cooking time to ensure it’s fully cooked.
2. Is there a way to make this stew vegetarian?
Absolutely! Replace the chicken with a mix of hearty vegetables or beans and use vegetable broth instead of chicken broth.
3. Can I make this stew ahead of time?
Yes, this stew is great for meal prep! You can prepare it the night before and just cook it in the morning, or store cooked stew in the fridge for up to 4 days.
Slow Cooker Chicken Stew
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 pieces carrots, diced
- 3 stalks celery, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- to taste Salt and pepper
- 1/4 cup all-purpose flour (optional, for thickening)
- to taste Fresh parsley, chopped (for garnish, optional)
Instructions
Preparation
- Start by searing the chicken in a hot skillet until it’s golden brown. This step adds flavor!
- Transfer the seared chicken into the slow cooker. Add in the diced carrots, celery, onion, potatoes, minced garlic, and bay leaves.
- Sprinkle thyme, salt, and pepper over everything and give it a good stir to mix the flavors.
- Pour the chicken broth over the ingredients. If you’re using flour, mix it with a little broth or water first, or just sprinkle it directly over the stew and stir to combine.
Cooking
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and veggies are tender.
- Before serving, remove the bay leaves, taste the stew, and adjust the seasoning if needed.
Serving
- Serve hot, garnished with fresh parsley if you like, and enjoy with crusty bread or warm dinner rolls.
