Crockpot Chicken Stew

Nothing warms you quite like a bowl of Crockpot Chicken Stew—an easy, hearty comfort food that practically cooks itself.

No ratings yet

Prep Time 15

Cook Time 4

Total Time 4

Course Main Course

Cuisine American

Servings servings

Calories 350 kcal

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

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.

Browning the chicken adds flavor. Yukon Gold potatoes hold shape best. Adjust salt and pepper, and taste before serving.

Calories: 350kcal

Keyword Chicken Stew, Comfort Food, Crockpot Chicken Stew, Slow Cooker Recipe

Love this recipe?Follow us at @Recipecs for more