Slow Cooker Chicken Stew — Easy, Cozy & Flavorful

Meta title: Slow Cooker Chicken Stew — Easy Crockpot Comfort Food (Ready in 6–8 hrs)
Meta description: Tender chicken, hearty vegetables, and a savory thyme-bay gravy — this easy slow cooker chicken stew recipe delivers cozy weeknight comfort. Includes step-by-step directions, tips, and printable card.

Warm, comforting, and simple to make — this Slow Cooker Chicken Stew is perfect for busy evenings, meal prep, or any day you want a one-pot dinner. Below you’ll find a fully SEO-optimized, step-by-step article with an easy printable recipe card, variations, storage tips, and schema for search engines.

Quick Facts (at-a-glance)

• Serves: 6

• Prep time: 15 minutes

• Cook time: 6–8 hours on LOW or 3–4 hours on HIGH

• Total time: 6 hr 15 min (LOW) / 3 hr 15 min (HIGH)

• Difficulty: Easy

• Best protein: Boneless skinless chicken thighs (more forgiving) — breasts okay if watched carefully.

Ingredients (serves 6)

• 2.25–2.5 lb (about 1–1.1 kg) boneless skinless chicken thighs, trimmed and cut into 1½–2 inch pieces

  • Swap: 3 lb bone-in thighs (increase cook time slightly) or 2.5 lb boneless chicken breasts (watch for dryness)

• 1.5 lbs (700 g) Yukon Gold or Russet potatoes, peeled and cut into 1–1½ inch chunks

• 3 medium carrots, peeled and cut into ½-inch rounds

• 2 stalks celery, sliced

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 4 cups (960 ml) low-sodium chicken broth

• 1/2 cup (120 ml) dry white wine or additional chicken broth (optional; for deglazing and depth)

• 2 tbsp tomato paste (optional — adds color & depth)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1–2 bay leaves

• 1 tsp smoked paprika or sweet paprika (optional)

• Salt and freshly ground black pepper, to taste (start with 1 tsp salt)

• 2 tbsp olive oil or vegetable oil (for browning — optional but recommended)

• 3 tbsp all-purpose flour (or 3 tbsp cornstarch as gluten-free thickener) — see thickening notes below

• 1 cup frozen peas (added at end) — optional

• 2 tbsp chopped fresh parsley (for finishing)

Equipment

• 4–6 quart (4–6 L) slow cooker / crockpot

• Skillet (for optional browning)

• Cutting board, chef’s knife, measuring cups/spoons, mixing bowl, whisk

Why brown the chicken? (short)

Browning is optional but highly recommended — it adds Maillard flavor and deeper color to the stew. If short on time, skip browning; add chicken directly to the slow cooker.

Step-by-Step Directions

Prep (0–15 minutes)

1. Prep ingredients: Trim and cut the chicken; chop potatoes, carrots, celery, onion; mince garlic. Measure broth and seasoning.

Optional Browning (adds 10–15 minutes but boosts flavor)

2. Brown the chicken: Heat 1–2 tbsp oil in a skillet over medium-high heat. Season chicken lightly with salt and pepper. Sear chicken in batches 1–2 minutes per side until golden (does not need to be cooked through). Transfer to a plate.

3. Deglaze pan (if using wine): Add white wine or 1/4 cup broth to skillet, scrape browned bits, pour into slow cooker.

Build the stew in the slow cooker

4. Layer vegetables: Place potatoes, carrots, celery, and onion into the slow cooker. Sprinkle minced garlic on top.

5. Add chicken and seasonings: Add the browned chicken (or raw chicken if skipping browning), tomato paste, thyme, bay leaves, paprika, salt and pepper.

6. Pour in broth: Add the 4 cups chicken broth (enough to mostly cover). Stir lightly to combine.

7. Cook:

   • LOW: Cook 6–8 hours.

   • HIGH: Cook 3–4 hours.
     Chicken is done when internal temperature reaches 165°F (74°C) and potatoes are tender.

Finish & thicken (last 15–20 minutes)

8. Thicken the stew (choose one):

   • Cornstarch slurry (GF): Whisk 2 tbsp cornstarch + 3 tbsp cold water until smooth. Stir into the slow cooker, replace lid, cook 10–15 minutes on HIGH to thicken.

   • Flour slurry (if not GF): Whisk 3 tbsp all-purpose flour into 4 tbsp softened butter (beurre manié) or mix with cold water to form paste; stir in and cook 10–15 minutes.

   • Alternative: Remove lid and cook on HIGH for 20–30 minutes to reduce liquid (stir occasionally).

9. Add quick vegetables: Stir in frozen peas and chopped parsley; cook 5 more minutes to heat through.

10. Taste & adjust: Remove bay leaves. Taste and add salt/pepper if needed.

Printable Recipe Card (condensed)

Slow Cooker Chicken Stew — Serves 6

Ingredients: (see full list above)
Directions: 1) Brown chicken (optional). 2) Put vegetables in slow cooker. 3) Add chicken + seasonings + broth. 4) Cook LOW 6–8 hr or HIGH 3–4 hr. 5) Thicken with slurry or reduce. 6) Stir in peas & parsley. Serve hot.

Tips for Best Results

• Use thighs for more tender, juicy results; breasts can dry if overcooked.

• Don’t start with frozen chicken in a slow cooker — it can stay too long in the temperature danger zone. Thaw first.

• Cut vegetables uniformly so everything cooks evenly.

• Add delicate herbs late (fresh parsley, basil) to preserve brightness. Robust herbs (thyme, rosemary) can be added early.

• For richer gravy, stir in 2 tbsp butter or 1/4 cup heavy cream at the end.

• If stew is too thin, remove 1 cup liquid, whisk in 1 tbsp cornstarch, return and simmer until thickened.

Variations & Dietary Swaps

• Gluten-free: Use cornstarch slurry; swap flour for gluten-free flour or almond flour thickener alternatives.

• Low-carb / Keto: Replace potatoes with cauliflower florets (add last 1 hour).

• Dairy-free: Skip cream and butter; use olive oil.

• Herbed Lemon Chicken Stew: Add 1 tbsp lemon zest and fresh dill at the end.

• Mexican-inspired: Swap potatoes for sweet potatoes, add 1 tsp cumin, ½ tsp chili powder, and finish with lime and cilantro.

Storage & Reheating

• Fridge: Store in airtight container up to 3–4 days.

• Freezer: Freeze up to 3 months (cool completely; use freezer-safe containers). Thaw overnight in fridge before reheating.

• Reheat: Reheat on stovetop over medium heat until simmering and chicken reaches 165°F (74°C), or microwave in covered dish until hot.

Food Safety Notes

• Chicken must reach an internal temperature of 165°F (74°C) before serving.

• Do not cook frozen chicken in a slow cooker. Thaw fully first.

• Keep slow cooker lid closed while cooking (only lift to check near the end).

Approximate Nutrition (per serving — estimate)

• Calories: ~350–450 kcal (varies by chicken cut, added cream, and portion size)

• Protein: ~30–35 g

• Carbohydrates: ~25–35 g
  (These are rough estimates. For precise values, use nutrition calculator with your exact ingredients.)

enjoy!