Slow cooker chicken stew combines chicken, potatoes, carrots, celery, onion, garlic, broth, and dried herbs in a covered slow cooker. It cooks for 6 to 7 hours on low or 3 to 4 hours on high, then the chicken is shredded and the broth can be thickened with the listed cornstarch slurry.
Slow Cooker Chicken Stew
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper to taste
- 4 cups chicken broth
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Place chicken, carrots, potatoes, celery, onion, and garlic into the slow cooker.
- Sprinkle in thyme, rosemary, paprika, salt, and pepper. Pour chicken broth over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.
- Remove chicken, shred or chop, then return to the pot.
- If desired, mix cornstarch with water and stir into the stew to thicken. Cook an additional 15–20 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Recipe Notes
- Use frozen vegetables to save time—just reduce broth slightly.
- Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
- Great with crusty bread or over rice.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 310
- Sugar
- 4g
- Sodium
- 550mg
- Fat
- 9g
- Saturated Fat
- 2g
- Unsaturated Fat
- 6g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 4g
- Protein
- 29g
- Cholesterol
- 95mg
Why you'll love this
- Potatoes and carrots cook in the broth from the beginning, while shredding the chicken near the end distributes it without requiring small raw pieces.
- The optional slurry is added only after the vegetables are tender, so thickness can be adjusted without changing their cooking time.
Tips for the best result
- Cut the potatoes and carrots into similar-sized pieces so they become tender at roughly the same time.
- Use thawed chicken and avoid repeatedly lifting the lid during the long cook.
- Confirm the chicken reaches 165°F before shredding and returning it to the stew.
Troubleshooting
The vegetables are firm
Continue cooking with the lid closed. Large or uneven pieces need more time; adding slurry will thicken the broth but will not soften them.
The stew is thinner than expected
Stir in the listed slurry and cook for the additional 15 to 20 minutes. Measure the broth rather than adding extra liquid at the start.
Stew turns out too watery.
remove the lid for the last 30 minutes of cooking time to allow some liquid to evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Refrigerate promptly and use within 3 to 4 days. Reheat to 165°F on the stove or in the microwave, not in the slow cooker.
Crusty bread works well with the broth; rice is optional because the stew already contains potatoes.
Frequently asked questions
Can I use chicken breasts instead of thighs in slow cooker chicken stew?
Yes, but they cook faster and can dry out. If using breasts, reduce cooking time by about an hour and check for doneness earlier.
How do I make my slow cooker chicken stew thicker?
Toss chicken in flour before adding it, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes.
Can I prep ingredients the night before?
Absolutely! Chop all vegetables and store in the refrigerator overnight. In the morning, just add everything to the slow cooker and turn it on.
What’s the best cooking temperature and time?
Low and slow yields the best results—7-8 hours on low allows flavors to develop fully and creates the most tender chicken.
Can I add frozen vegetables to my slow cooker chicken stew?
Yes, but add them during the last hour of cooking to prevent them from becoming mushy and losing their color.
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