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Nothing warms you quite like a bowl of Crockpot Chicken Stew—an easy, hearty comfort food that practically cooks itself.
I first whipped up this Crockpot Chicken Stew one frosty November evening when my kitchen felt more like the Arctic than my cozy haven. What makes it special? Tender chicken, farm-fresh vegetables and a silky broth that hugs you from the inside out. It’s seasonal but simple, healthy yet indulgent—think 30 grams of protein, under 350 calories per serving, and zero fuss if you’ve got 10 minutes to spare. You’ll find that this slow-cooker recipe turns dinner into pure joy, whether you’re feeding kids after soccer practice or craving solo comfort on a midweek slump.
Why You’ll Love This Recipe
• No babysitting required—set it and forget it in your slow-cooker.
• Hands-free prep: about 15 minutes from chopping board to Crockpot.
• Hearty enough for hungry teens but gentle on sensitive stomachs.
• Budget-friendly ingredients you likely have on hand.
• Gluten-free and easy to tweak for dairy-free diets.
• Packed with veggies—carrots, celery, potatoes—for extra fiber.
• Protein-rich chicken thighs stay moist after hours on low.
• Serves six, making it perfect for Sunday supper or weekday leftovers.
Ingredients
• 2 pounds boneless, skinless chicken thighs (substitute chicken breasts if you’re watching fat)
• 4 cups low-sodium chicken broth (store-brand works fine; I like Swanson for depth)
• 1 pound Yukon Gold potatoes, diced (waxy holds shape best)
• 3 medium carrots, sliced on the diagonal (for even cooking)
• 2 stalks celery, chopped (save the leafy ends for garnish)
• 1 large yellow onion, chopped fine
• 3 cloves garlic, minced (or 1 teaspoon jarred garlic)
• 2 tablespoons tomato paste (adds body and slight tang)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 bay leaves
• ½ cup frozen peas (stir in at end so they don’t get mushy)
• 3 tablespoons all-purpose flour (or arrowroot starch for gluten-free)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• Optional garnish: chopped parsley, a squeeze of lemon juice
Directions
1. Brown the chicken. In a skillet over medium-high heat, warm olive oil. Season thighs with salt and pepper, then sear 3 minutes per side until lightly golden. This step adds extra depth—trust me, you’ll taste the difference.
2. Deglaze the pan. Add a splash of chicken broth to scrap up those fondy bits from the skillet. Pour everything into your slow-cooker.
3. Layer veggies and flavor. Nestle potatoes, carrots, celery, onion, and garlic around the chicken. Dollop in tomato paste, sprinkle thyme, tuck in bay leaves. Season lightly; you can always adjust later.
4. Thicken the stew. In a small bowl, whisk flour into remaining cup of broth until smooth. Pour into Crockpot. This creates that silky, stick-to-your-spoon consistency.
5. Cook low and slow. Cover, set on low for 4–5 hours or high for 2½–3 hours. You want the chicken at least 165°F and veggies tender. (Tip: give it a gentle stir at halfway mark if you peek.)
6. Shred and finish. Remove chicken, shred with two forks, then return to pot. Stir in frozen peas and simmer another 10 minutes—just enough to heat through without turning them to mush.
7. Rest and serve. Turn off heat, let stew stand uncovered for about 10 minutes. Discard bay leaves, taste for salt and pepper, then ladle into bowls. Garnish with parsley or a squeeze of lemon if you like a bright pop.
Servings & Timing
Yields: 6 generous bowls
Prep Time: 15 minutes
Cook Time: 4–5 hours on low (2½–3 hours on high)
Rest Time: 10 minutes
Total Time: approximately 4 hours 25 minutes (low setting)
Variations
• Swap chicken thighs for turkey breast to lighten up the protein.
• Stir a cup of pearl barley instead of potatoes—adds chew and whole-grain goodness.
• Add a can of diced tomatoes and a handful of basil for an Italian spin.
• For extra creaminess, swirl in ½ cup heavy cream or Greek yogurt just before serving.
• Turn up the heat with a pinch of red pepper flakes or a diced jalapeño.
• Make it vegan by swapping tofu cubes, using vegetable broth, and thickening with cornstarch.
Storage & Reheating
Store cooled stew in airtight containers. In the fridge, it stays fresh for 3–4 days. For the freezer, portion into freezer-safe bags or containers; freeze up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove or microwave, stirring occasionally. Make-ahead tip: prep all ingredients in a zip-top bag, then dump into Crockpot the next morning—stress-free dinner awaits.
Notes
• Browning the chicken isn’t required but really ups the flavor profile—it’s those browned bits that make the broth taste homemade.
• Yukon Golds keep their shape; russets can turn mealy if you’re not careful.
• Flour slurry works beautifully, but arrowroot or cornstarch are great if you need gluten-free.
• Peas go in last to keep their color bright and their texture intact.
• Taste and adjust salt right before serving—slow-cooker broths can concentrate as they cook.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—you may lose a bit of fat-rich flavor, but breast meat still yields a tasty, lean stew. Cook time stays nearly the same.
Q: How can I thicken the stew if it’s too thin?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into stew, then cook another 10–15 minutes on high.
Q: Is this recipe gluten-free?
A: Easily—just swap arrowroot or cornstarch for the flour and double-check your broth label.
Q: Can I convert this to an Instant Pot?
A: Sure—use the “Sauté” function to brown chicken, then pressure-cook on high for 8 minutes, quick release, shred, stir in peas, then simmer on “Keep Warm.”
Q: My stew tastes bland—what happened?
A: Likely under-seasoned. Slow cooking concentrates flavors, so add salt and pepper to taste at the end, and a splash of lemon or vinegar brightens everything.
Q: Can I add leafy greens?
A: Spinach or kale work—toss in during the last 10 minutes so they wilt but don’t get slimy.
Q: Why is my chicken tough?
A: Either it cooked too long on high heat or the thighs weren’t fully covered by broth. Ensure liquid comes at least halfway up the meat.
Conclusion
This Crockpot Chicken Stew is your new go-to Crockpot meal for busy days, chilly nights, or whenever you crave pure comfort food. With minimal hands-on time and maximum flavor, it’s proof that slow cooking really can feed a crowd with zero stress. Give it a try, leave a comment below with your tweaks, and don’t forget to explore my other hearty dinners—Crockpot Beef Stew and Slow-Cooker Pot Roast await!
Crockpot Chicken Stew
Ingredients
- 2 pounds boneless, skinless chicken thighs substitute chicken breasts if preferred
- 4 cups low-sodium chicken broth store-brand recommended
- 1 pound Yukon Gold potatoes diced
- 3 medium carrots sliced on the diagonal
- 2 stalks celery
- 1 large yellow onion chopped fine
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1/2 cup frozen peas
- 3 tablespoons all-purpose flour or arrowroot starch for gluten-free
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley, a squeeze of lemon juice
Instructions
- In a skillet over medium-high heat, warm olive oil. Season thighs with salt and pepper, then sear 3 minutes per side until lightly golden. This step adds extra depth.
- Add a splash of chicken broth to scrape up the fondy bits from the skillet. Pour everything into the slow-cooker.
- Nestle potatoes, carrots, celery, onion, and garlic around the chicken. Add tomato paste, thyme, bay leaves, and season lightly.
- Whisk flour into remaining broth until smooth. Pour into the Crockpot for a silky consistency.
- Cover and cook on low for 4–5 hours or high for 2½–3 hours until chicken is at least 165°F and veggies are tender.
- Remove chicken, shred, then return to pot. Stir in frozen peas and simmer for 10 more minutes.
- Let stew stand uncovered for about 10 minutes. Discard bay leaves, adjust seasoning, and serve with garnish.
