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–+ servings
Bertha Jones

Slow Cooker Chicken Stew

A hearty and comforting chicken stew, packed with tender meat and vibrant vegetables, perfect for busy families and chilly nights.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Base Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish, optional)

Method
 

Preparation
  1. Heat a skillet over medium-high heat. Add a splash of oil and sear the chicken until golden brown on both sides.
  2. In your slow cooker, layer the seared chicken, diced carrots, celery, onion, potatoes, minced garlic, and bay leaves.
  3. Sprinkle dried thyme, salt, and pepper over the top. Gently stir to make sure everything is mixed well.
  4. Pour in the chicken broth. If you’d like a thicker stew, take the optional flour and whisk it with a bit of broth or water before adding it in.
Cooking
  1. Cover and set your slow cooker to low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart.
  2. Remove the bay leaves, taste for seasoning, and serve warm, garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 3g

Notes

This stew pairs beautifully with crusty bread or fluffy rice. Leftovers can be stored in an airtight container in the fridge for up to four days or frozen for up to three months. Consider adding a splash of white wine for depth, or puree a portion for a thicker texture.

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