Slow Cooker Tender Chicken Stew Recipe is my go-to comfort meal when I want something warm, hearty, and entirely hands-off. Imagine juicy chicken, silky potatoes, and rich broth bubbling away while you take a break from cooking — pure magic.
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Why You'll Love This Recipe
This Slow Cooker Tender Chicken Stew Recipe has been a reliable favorite for me, especially on chilly days when I crave something comforting but don't want to babysit the stove. It's flavorful, simple, and perfect for busy weeks.
- Savory Flavor Profile: The slow simmer with herbs and tomato paste builds layers of rich, deep taste you won’t believe came from a single pot.
- Hands-Off Convenience: You get dinner ready with minimal prep and the slow cooker does the hard work for hours.
- Moist & Tender Chicken: Using bone-in thighs locks in moisture and infuses the stew with incredible richness.
- Versatile & Customizable: Easily swap veggies, add more herbs, or adjust seasonings to make it your own.
Ingredients & Why They Work
Every ingredient here is chosen to build a stew that’s both luxurious and satisfying. From the hearty chicken thighs to fragrant herbs, these components meld beautifully in a slow cooker.
- Bone-in chicken thighs: They add juicy flavor and richness thanks to the bones and fat, which you can trim if preferred.
- Yellow onion: Sweetness and texture that soften during cooking and meld into the broth.
- Garlic cloves: Fresh garlic adds that warming aroma and depth.
- Carrots: Naturally sweet and tender once slow-cooked, balancing savory flavors.
- Tomato paste: Provides umami and a subtle tang, creating a richer broth base.
- Fresh thyme and rosemary: These herbs lift the recipe with bright, earthy notes.
- Red potatoes: Firm enough to hold shape but soft enough to soak up flavor; baby reds or Yukon gold are great alternatives.
- Bay leaves: Classic stew addition that adds a mild, aromatic depth.
- Chicken broth: The main liquid that carries all flavors together and keeps the dish juicy.
- All-purpose flour: For thickening the stew into a cozy, velvety texture.
- Frozen peas: Stirred in at the end for a pop of fresh color and sweetness.
- Italian parsley: Mixed in last to add freshness and a bit of brightness.
Make It Your Way
I love tweaking this Slow Cooker Tender Chicken Stew Recipe depending on the season or what’s in the fridge. It’s super forgiving and easy to personalize.
- Variation: Sometimes I swap the red potatoes for Yukon Gold for a creamier texture — both work wonderfully!
- Herb swaps: If fresh rosemary or thyme aren’t on hand, dried herbs do a good job; just adjust the amounts as directed for more concentrated flavor.
- Extra veggies: I occasionally toss in parsnips or celery for added earthiness.
- Protein options: Boneless thighs or even chicken breasts can replace bone-in thighs, just watch the cooking time to avoid drying out.
Step-by-Step: How I Make Slow Cooker Tender Chicken Stew Recipe
Step 1: Sear the Chicken for Maximum Flavor
Start by seasoning those chicken thighs generously with salt and pepper. Then heat olive oil in a large skillet over medium-high heat. Let the chicken sear on each side without disturbing it so a beautiful golden crust forms — this adds a depth of flavor your stew will thank you for. Once browned, transfer the chicken to your slow cooker. Trust me, this step makes a world of difference even though it takes a little extra time upfront.
Step 2: Build the Base with Veggies and Herbs
Using the same skillet (don’t wipe it clean!), add a splash more olive oil and sauté diced onion and sliced carrots for about 5 minutes. As the onion softens, scrape up all those browned bits stuck on the pan with a wooden spoon — that’s flavor gold! Add garlic, thyme, and rosemary, cooking until fragrant, then stir in tomato paste. Pour in some chicken broth to deglaze the pan again before transferring everything to the slow cooker. This layering sets the stew’s flavorful foundation.
Step 3: Add Potatoes and Set to Slow Cook
Place quartered red potatoes and bay leaves into the slow cooker, add the remaining chicken broth, and season lightly with salt and pepper. Cover and set your slow cooker to HIGH for about 4 hours. This cooking time yields tender chicken without drying it out. If you prefer low and slow, you can go for 6 hours on LOW, but watch texture closely.
Step 4: Thicken & Finish with Peas and Parsley
About 30 minutes before serving, mix flour with some room-temperature chicken broth to make a slurry and stir it into the stew along with frozen peas. This will thicken the broth slightly and add a bit of sweetness. Remove the chicken, shred it off the bones, discard bones, and stir the shredded meat back in along with freshly chopped Italian parsley. Taste and adjust seasonings as needed before serving.
Top Tip
Over the years, I’ve learned a few tricks that make this Slow Cooker Tender Chicken Stew Recipe truly stand out and help avoid common pitfalls.
- Searing is Worth It: Taking the extra 10 minutes to brown the chicken before slow cooking adds an unmatched depth of flavor — don’t skip this step!
- Don’t Overcook on Low: Cooking on LOW for much longer than 6 hours can make the chicken stringy; I prefer 4 hours on HIGH for perfect tenderness.
- Deglaze the Pan Well: Scraping those little brown bits during sautéing intensifies flavor — use broth to loosen anything sticking to the skillet.
- Add Peas Last: Stirring in frozen peas during the final 30 minutes keeps them bright and fresh, not mushy.
How to Serve Slow Cooker Tender Chicken Stew Recipe
Garnishes
I love topping my stew with a little more fresh chopped parsley for color and brightness right before serving. Occasionally, a few twists of fresh black pepper or a sprinkle of grated Parmesan makes it extra special.
Side Dishes
This stew pairs wonderfully with warm crusty bread or flaky buttermilk biscuits — perfect for soaking up every last drop of that luscious broth. A simple green salad on the side balances the richness brilliantly.
Creative Ways to Present
For family dinners or casual dinner parties, I’ve served this stew in rustic individual bowls with a big hunk of bread on the side. For a special twist, try ladling it over creamy mashed potatoes or buttered egg noodles for a cozy, elevated twist.
Make Ahead and Storage
Storing Leftovers
After it cools, I store my leftover stew in airtight containers in the fridge. It keeps beautifully for up to 3 days and the flavors only get better overnight.
Freezing
This recipe freezes well too — perfect for batch cooking. Freeze in individual portions and thaw overnight in the fridge before reheating. Just note that potatoes can sometimes soften a bit after freezing but still taste great.
Reheating
I reheat leftovers gently on the stove over low heat, stirring occasionally, so the stew warms through without drying out. A splash of extra broth or water helps if it thickened too much overnight.
Frequently Asked Questions:
Yes! Boneless chicken thighs or even breasts will work, but be careful not to overcook as they tend to dry out faster. You won’t get the same rich flavor from the bones, so adding extra herbs or broth can help enhance taste.
While it’s an extra step, browning the chicken before slow cooking really brings out deeper flavor and richer color. It also adds a nice texture to the stew. If you’re short on time, you can skip it, but I highly recommend searing for best results.
Thanks to the flour slurry added near the end, the stew thickens into a pleasantly hearty texture — not too watery, not too thick. If you prefer it thinner, you can skip the flour or add more broth afterward to loosen it up.
Absolutely! It actually tastes fantastic the next day, once flavors have had time to meld. You can refrigerate it overnight and gently reheat before serving. Just stir well and add a splash of broth if it seems too thick.
Final Thoughts
This Slow Cooker Tender Chicken Stew Recipe feels like a warm hug on a busy day — it’s easy, forgiving, and always satisfying. I’m confident you’ll love how effortlessly you can create something this comforting and flavorful. Give it a try for your next cozy night in—you’ll wonder why you didn’t make it sooner!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Chicken Stew is a hearty, comforting dish featuring tender bone-in chicken thighs simmered with carrots, red potatoes, and aromatic herbs in a rich broth. Perfect for an easy weeknight dinner, this stew is thickened with a flour slurry and finished with fresh parsley for a burst of freshness.
Ingredients
Chicken and Seasoning
- 3 pounds bone-in chicken thighs - extra fat trimmed
- 2 teaspoons salt (divided)
- 1 ½ teaspoons ground black pepper (divided)
- 2 tablespoons olive oil - for searing
Vegetables and Herbs
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots - peeled and sliced
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
- 3 medium red potatoes, quartered (or baby red potatoes)
- 3 bay leaves (dried or fresh)
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Liquids and Thickener
- 5 cups chicken broth, divided (plus more as needed)
- ⅓ cup all-purpose flour
Instructions
- Season and Sear Chicken: Season chicken thighs with 2 teaspoons salt and 1 teaspoon ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown without disturbing to develop color. Transfer seared chicken to a large slow cooker.
- Sauté Vegetables: In the same skillet, add more olive oil if needed. Sauté diced onions and sliced carrots for 5 minutes. Scrape the brown bits from the pan with a wooden spoon as onions release moisture to deglaze. Add splash of broth if spots start to burn.
- Add Aromatics and Tomato Paste: Add minced garlic, thyme, and rosemary to the skillet; sauté until fragrant for 1-2 minutes. Stir in tomato paste to coat the vegetables. Pour about ½ to ¾ cup chicken broth to deglaze brown bits. Transfer this mixture to the slow cooker with the chicken.
- Add Potatoes and Bay Leaves: Add quartered potatoes and bay leaves to the slow cooker. Season with ½ teaspoon salt and some freshly ground black pepper. Pour in 4 cups chicken broth. Cover and cook on HIGH for 4 hours.
- Thicken Stew and Add Peas: About 30 minutes before cooking ends (3.5 hours in), mix ⅓ cup flour with ⅓ cup room temperature chicken broth to make a slurry. Stir slurry and frozen peas into the slow cooker. Continue cooking for the remaining 30 minutes until stew thickens.
- Shred Chicken and Final Seasoning: Remove chicken from slow cooker, shred meat with a fork, and discard bones. Return shredded chicken to slow cooker, stir in chopped parsley, and adjust seasoning with salt and pepper as needed.
- Serve: Serve the stew warm with bread or biscuits. Enjoy your comforting meal!
Notes
- If your slow cooker has a sauté or browning function, use it to sear chicken and sauté vegetables in one pot without transferring.
- Cook on HIGH for 4 hours to avoid stringy chicken; you may cook on LOW for 6 hours if preferred.
- Bone-in chicken thighs add more flavor and moisture to the stew.
- If you use skin-on chicken, remove skin before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-ahead option: Prepare the day before and reheat in a microwave or stovetop.
- Substitutions: Use boneless chicken thighs or chicken breasts instead of bone-in thighs.
- Use dried herbs as indicated if fresh herbs are unavailable.
- Yukon gold potatoes can be used in place of red potatoes; avoid russet potatoes as they disintegrate easily.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
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