Description
Slow Cooker Chicken Stew is the bowl of pure old-fashioned comfort that makes the whole house smell like Sunday dinner the moment you press start on your crockpot in the morning. This is the hearty family dinner that makes everyone slow down and sit together at the table.
Ingredients
For the Stew:
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- 2 lbs boneless, skinless chicken thighs (thighs stay far juicier than breasts through a long slow cook — use breasts if you prefer, but watch the time)
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- 4 medium Yukon Gold potatoes, peeled and cut into 1½-inch chunks (Yukon Golds hold their shape better than russets)
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- 3 large carrots, peeled and cut into 1-inch rounds
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- 3 stalks celery, sliced into 1-inch pieces
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- 1 medium yellow onion, diced
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- 4 cloves garlic, minced
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- 4 cups low-sodium chicken broth
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- 2 tablespoons tomato paste
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- 1 tablespoon Worcestershire sauce
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- 1 teaspoon dried thyme
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- 2 bay leaves
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- Salt and black pepper to taste
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- 3 tablespoons all-purpose flour (for thickening — whisk with a little cold broth first to avoid lumps)
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- 1 tablespoon olive oil (for optional searing)
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- Fresh flat-leaf parsley, chopped, for garnish
Instructions
Pat the chicken thighs completely dry with paper towels and season generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 3 minutes per side until golden brown
Add the diced onion, minced garlic, potato chunks, carrot rounds, and celery pieces to the slow cooker around and on top of the chicken. Stir the tomato paste and Worcestershire sauce into the chicken broth in a separate bowl until dissolved, then pour the mixture over everything.
Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. Do not lift the lid during cooking
Remove the chicken to a cutting board and shred it into bite-sized pieces with two forks. Discard the bay leaves. Whisk the flour with 3 tablespoons of cold broth or water in a small bowl until completely smooth.
Stir the slurry into the hot stew in the slow cooker, then return the shredded chicken. Cook on HIGH uncovered for 20 to 30 minutes until the broth thickens into a glossy, hearty stew consistency.
Taste the broth now and adjust salt, pepper, and thyme to your liking. Serve immediately with warm crusty bread or buttered dinner rolls alongside for soaking up every drop of that gorgeous broth.
Notes
Cut potatoes and carrots into large 1 to 1½-inch chunks — small pieces dissolve into mush over 7 to 8 hours.
Always whisk flour with cold liquid into a slurry before adding to hot stew — dry flour added directly creates lumps that never dissolve.
Stir 1 tablespoon of butter into the finished stew right before serving — it adds a glossy richness that makes the whole broth taste noticeably more finished.
Add a parmesan rind to the broth during the slow cook for a subtle savory umami depth.
This stew tastes even better the next day — make it ahead and reheat for a deeper, richer flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Soup, Stew
- Method: Slow Cooker
- Cuisine: American