From Mila's kitchen
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.
Recipe
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
Method at a glance
Why this recipe works
- 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.
Recipe-specific success guide
- 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.
Storage and reheating
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.
What to serve with it
Crusty bread works well with the broth; rice is optional because the stew already contains potatoes.
Pinterest friendly
Save this chicken recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
