Description

How to make a comforting Slow Cooker Chicken Stew with tender chicken, hearty vegetables, and savory broth that your whole family will adore on chilly evenings.

Ingredients

Scale

Hearty Stew Base:
2 lbs boneless, skinless chicken thighs
4 cups (32 oz) low-sodium chicken broth
1.5 lbs Yukon gold potatoes, peeled and 1-inch diced
3 large carrots, peeled and 1/2-inch sliced
2 stalks celery, 1/2-inch diced
1 large yellow onion, diced
Flavor Builders & Thickener:
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
Essential Seasonings:
1 teaspoon dried thyme
2 bay leaves
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, freshly ground
Finishing Touches:
1 cup frozen green peas
1/4 cup fresh parsley, chopped

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Instructions

Prep Ingredients: Start by dicing your potatoes, carrots, celery, and onion. Cut chicken thighs into 1-inch pieces. This initial prep makes the rest of the Slow Cooker Chicken Stew a breeze.
Load Slow Cooker: Place the diced chicken, potatoes, carrots, celery, and onion into your slow cooker. Pour in the low-sodium chicken broth. This forms the hearty base for your comforting Slow Cooker Chicken Stew.
Build Flavors: Stir in the minced garlic, tomato paste, flour, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. Ensure everything is well combined to thicken and flavor this delicious Slow Cooker Chicken Stew.
Slow Cook Stew: Cover your slow cooker and cook on high for 60 minutes. The stew is ready when the chicken is cooked through and vegetables are tender-crisp. Don’t lift the lid too often!
Add Peas: Gently stir in the frozen green peas during the last 5 minutes of cooking. This keeps them vibrant and fresh, adding a lovely pop of color and sweetness to your hearty stew.
Finish Stew: Carefully remove and discard the bay leaves from the stew; they’ve infused wonderful flavor. Give the stew a final gentle stir, ensuring everything is well combined and ready for serving.
Garnish & Serve: Ladle this comforting Slow Cooker Chicken Stew into warm bowls. Garnish generously with fresh chopped parsley for a bright finish. Serve warm and enjoy your easy, delicious comfort food tonight.

Notes

Always use boneless, skinless chicken thighs; breasts become dry and tough in the slow cooker.

Store leftover stew in an airtight container in the refrigerator for 3-4 days, cooling quickly before storing.

For a gluten-free stew, substitute all-purpose flour with a gluten-free blend or 1-2 tablespoons of cornstarch slurry.

Serve this comforting stew piping hot, garnished with fresh parsley, alongside crusty bread for soaking up the broth.

Prep vegetables and chop chicken a day in advance, storing them separately in the refrigerator for quicker assembly.

**Allergy Information:** Gluten, Fish