Description

Few meals are as cozy and soul-satisfying as a slow cooker chicken stew, a dish that speaks of warmth, simplicity, and delicious tradition. In many cultures, stews like this are beloved family staples, with recipes passed down through generations, each version slightly different but always comforting. This chicken stew is perfect for busy weekdays or a lazy weekend, filling your home with its enticing aroma while cooking. By the time it’s ready, you’ll have a nutritious, hearty meal everyone will enjoy.

Ingredients

Chicken: Use 2 pounds of boneless, skinless chicken thighs or breasts. Thighs bring a bit more richness, but either will work beautifully.
Vegetables: You’ll need 3 carrots (peeled and diced), 3 celery stalks (diced), and 1 large onion (diced), adding color, sweetness, and depth to the stew.
Potatoes: Four medium potatoes, peeled and cubed. Russet or Yukon Gold potatoes work best for their texture, but red potatoes hold up well, too.
Garlic: Four minced cloves of garlic add a warm, earthy kick.
Chicken Broth: Four cups of low-sodium broth form the base, creating a savory, rich flavor without overpowering the chicken and vegetables.
Tomato Paste: Two tablespoons to bring acidity and a hint of sweetness that rounds out the stew’s flavor.
Seasonings: A teaspoon of dried thyme, two bay leaves, and a bit of salt and pepper to taste. Feel free to add rosemary, parsley, or your favorite herbs for extra flavor.
Thickener (Optional): For a thicker stew, use 1/4 cup flour. Alternatively, you could use cornstarch mixed with water.
Fresh Parsley: A sprinkle of fresh parsley as a garnish adds a pop of color and freshness.

Instructions

Sear the Chicken: Start by searing the chicken on both sides in a hot skillet with a bit of oil. This step is optional but highly recommended, as it adds a richer flavor. Transfer the seared chicken to your slow cooker.
Prepare the Vegetables: Dice the carrots, celery, and onion. You can chop them into larger chunks for a heartier feel or dice them smaller if you prefer a finer texture.
Load the Slow Cooker: Layer the diced carrots, celery, onion, and potatoes over the chicken in the slow cooker, along with the minced garlic.
Add Seasonings and Liquid: Sprinkle in the thyme, salt, pepper, and add the bay leaves. Stir in the tomato paste to coat the vegetables evenly, then pour in the chicken broth. If you’re using flour, sprinkle it over the ingredients and stir gently to incorporate.
Set the Cooking Time: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. The long, slow cooking time allows the flavors to meld beautifully and gives the chicken and vegetables a tender, melt-in-your-mouth texture.
Finishing Touches: Remove the bay leaves before serving, then ladle the stew into bowls. Garnish with freshly chopped parsley for a burst of color and freshness.

Notes

For a dairy-free option, double-check your broth label to ensure no hidden dairy products. Additionally, this stew freezes beautifully, making it a great option for meal-prepping or busy weeknights.