Description
This Slow Cooker Chicken Stew Recipe is rich, hearty, and brimming with tender chicken, vegetables, and savory broth. Perfect for Saturday night dinners, busy weekdays, or cold weather comfort meals. Set it and forget it!
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut
- 4 cups low-sodium chicken broth
- 1 cup diced tomatoes (canned, undrained)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ½ tsp paprika
- Salt and black pepper to taste
- 2 bay leaves
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
1. Chop vegetables and cut chicken into chunks.
2. Add carrots, celery, potatoes, onion, garlic, corn, and green beans to the slow cooker.
3. Place chicken on top and pour in broth and diced tomatoes.
4. Stir in tomato paste, herbs, paprika, salt, and pepper. Add bay leaves.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
6. If desired, stir in cornstarch slurry to thicken during the last 15 minutes.
7. Remove bay leaves, adjust seasoning, and serve hot.
Notes
Use chicken thighs for extra tenderness.
You can swap potatoes with sweet potatoes or turnips for variety.
To make it creamy, add a splash of cream near the end.
Pairs beautifully with garlic bread or over rice.
This stew is great for leftovers and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg