I have a confession: I make this slow-cooker chicken stew on the coldest evenings, when the house smells like warm broth and memories. It’s the kind of dinner that doesn’t fuss — it simmers into something gentle and deeply comforting while you handle the day’s last errands or collapse on the couch for thirty minutes. Think tender chicken, melt-in-your-mouth potatoes, sweet carrots and celery, all wrapped in a broth that tastes like it has been simmering for hours (even though most of the work is hands-off). If you like easy, homey dinners that feed a crowd and coax the family to the table, this recipe will become one of your weeknight lifelines. For more oven- and casserole-style comfort, I sometimes pair it with a simple chicken casserole idea I keep in heavy rotation: chicken casseroles.
Why you’ll love this dish
This slow-cooker chicken stew is pure home cooking — budget-friendly, forgiving, and excellent when you want something wholesome without hovering over the stove. It’s great for busy weeknights, for feeding tired guests, or for making ahead on a Sunday and enjoying all week.
“Simple to assemble, miraculous on taste — every spoonful feels like a warm hug.” — a friend who never believed in slow cookers until she tried this
Reasons to make it:
- Low hands-on time: sear, toss, and forget until dinner.
- Flexible: use thighs for richer flavor or breasts for a leaner stew.
- Family-friendly: mild, savory flavors most kids and picky eaters accept.
- Makes great leftovers — even better the next day.
The cooking process explained
Before you dig in, here’s a quick overview so you know what to expect:
- Sear the chicken briefly to develop color and flavor. This step is optional but worth the few extra minutes.
- Add the chicken, vegetables, potatoes, garlic, bay leaves, and seasonings to the slow cooker.
- Pour in chicken broth and tomato paste (plus whisked flour if you want a thicker stew).
- Cook slowly until the chicken is shreddable/tender and the vegetables are soft — 6–8 hours on low or 3–4 hours on high.
- Finish by removing bay leaves, adjusting seasoning, and garnishing with fresh parsley.
This gives you a clear, relaxed timeline: prep in about 20 minutes, then go about your day while the slow cooker does the heavy lifting.
What you’ll need
- 2 pounds boneless, skinless chicken thighs or breasts (thighs = more flavor; breasts = leaner)
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed (Yukon Golds hold shape nicely)
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Notes and substitutions:
- For gluten-free thickening, substitute 2 tablespoons cornstarch mixed with cold water instead of flour.
- Add a splash of white wine or a squeeze of lemon at the end for brightness.
- Swap potatoes for parsnips or sweet potatoes for a sweeter profile.
Step-by-step instructions
- Pat the chicken dry and season both sides with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken 2–3 minutes per side until golden brown. You’re not cooking it through — just building flavor.
- Transfer the seared chicken to the slow cooker. Add the diced carrots, celery, onion, cubed potatoes, minced garlic, and bay leaves.
- Sprinkle the dried thyme evenly over the ingredients. Add a little extra salt and pepper now — slow cooking can mute seasoning.
- Whisk the tomato paste into the chicken broth until smooth, then pour the broth into the slow cooker. If you’re using the flour, whisk it with 2–3 tablespoons of the broth (or water) until lump-free, then stir into the cooker. This will help the stew thicken as it cooks.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken should be tender and the potatoes soft when pierced with a fork.
- Remove and discard the bay leaves. Taste and adjust the seasoning with salt and pepper. If you prefer a chunkier texture, shred some of the chicken with two forks and stir it back into the stew.
- Ladle into bowls and sprinkle with chopped fresh parsley before serving.
Best ways to enjoy it
This stew is a blank canvas for cozy pairings:
- Serve with crusty bread or warm dinner rolls to sop up the broth.
- A simple green salad or steamed green beans add brightness and contrast.
- For a heartier meal, spoon stew over buttered egg noodles or rice.
- Top with a dollop of sour cream or plain yogurt for creaminess, or scatter a little grated Parmesan for umami.
Plating tip: ladle into deep bowls, leave some chunks of potato and carrot visible, and finish with parsley for a homey, appetizing look.
Storage and reheating tips
- Refrigerator: Store cooled stew in airtight containers for 3–4 days.
- Freezer: Freeze in portioned airtight containers for up to 3 months. Leave a little headspace; liquids expand.
- Reheating: Gently reheat on the stove over medium-low, stirring occasionally until simmering. Add a splash of broth or water if it’s too thick. Microwaving is fine for single servings — cover and reheat in 1-minute bursts, stirring in between.
- Food safety: Don’t leave the stew at room temperature for more than two hours. Reheat leftovers to an internal temperature of 165°F (74°C).
Pro chef tips
- Don’t skip searing if you can help it — that golden crust adds a deeper flavor to the finished stew.
- If your slow cooker runs hot, check an hour earlier on the recommended time. Every model behaves slightly differently.
- For an even thicker stew without flour, remove a cup of the cooking liquid, blend until smooth, and stir it back in.
- Want a shortcut? Use pre-cut vegetables from the supermarket to shave off prep time.
- If you like bold flavor, add a teaspoon of smoked paprika or a bay leaf extra toward the beginning.
For another recipe that’s great for feeding a hungry crowd (and that uses similar slow-cooked comfort principles), see this award-winning chili I love: award-winning chili.
Creative twists
- Creamy version: Stir in 1/2 cup heavy cream or coconut milk in the last 10 minutes of cooking.
- Herb-forward: Swap thyme for rosemary, or add a handful of chopped fresh parsley and dill at the end.
- Mediterranean: Add olives, a squeeze of lemon, and omit the tomato paste for a different profile.
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño when you add the garlic for warmth.
- Vegetables up: Toss in mushrooms or peas during the last 30 minutes of cooking for more variety.
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts are leaner and will cook faster, so check tenderness a bit earlier. Thighs stay juicier and are more forgiving in long cooks.
Q: Do I have to sear the chicken?
A: No — the stew will still taste good without searing. Searing adds an extra layer of flavor and color, but it’s optional if you’re short on time.
Q: How do I thicken the stew without flour?
A: Mix 1–2 tablespoons cornstarch with cold water and stir into the hot stew, cooking a few minutes until thickened. Or blend a cup of cooked potatoes and stir back in.
Q: Can I assemble this the night before?
A: Yes. Place everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, set it to cook as directed. If you seared the chicken, do that just before starting to cook.
Q: Is it freezer-friendly?
A: Absolutely. Cool the stew, portion it, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Conclusion
This slow-cooker chicken stew is one of those recipes that quietly becomes a staple: approachable, nourishing, and endlessly adaptable. If you want a slightly different take or additional methods for slow-cooked chicken stews, check this helpful version at Slow Cooker Chicken Stew – Slow Cooker Meals. For another perspective and useful tips from a food blogger who leans into slow-simmered flavors, see Slow Cooker Chicken Stew – The Almond Eater.
Enjoy the slow, warm magic — and don’t be surprised if someone asks for the recipe twice.
Slow-Cooker Chicken Stew
Ingredients
Method
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken 2–3 minutes per side until golden brown. This step is optional.
- Transfer the seared chicken to the slow cooker. Add the diced carrots, celery, onion, cubed potatoes, minced garlic, and bay leaves.
- Sprinkle the dried thyme evenly over the ingredients. Add a little extra salt and pepper.
- Whisk the tomato paste into the chicken broth until smooth, then pour into the slow cooker. If using flour, whisk it with 2–3 tablespoons of the broth or water until lump-free, then stir into the cooker.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until chicken is tender and vegetables are soft.
- Remove and discard the bay leaves. Taste and adjust the seasoning.
- For a chunkier texture, shred some of the chicken and stir it back into the stew.
- Ladle into bowls and sprinkle with fresh parsley before serving.