Easy Slow Cooker Chicken Stew - Hearty & Warm

This slow cooker chicken stew is the kind of meal that makes the whole house smell like home. You toss everything in the pot in the morning, and by dinner, you have tender chicken, soft vegetables, and a broth that begs for bread.

I like to serve it with a thick slice of crusty bread for dipping. The stew soaks right in. It is the sort of dinner that does not need much else.

The slow cooker does all the work. You just need to chop a few things and let it go.

About the Ingredients

1.5 lbs (700g) boneless, skinless chicken thighs

Thighs stay moist in the slow cooker. You can use breasts, but they dry out faster, so check them earlier.

4 cups (960ml) low-sodium chicken broth

Low-sodium lets you control the salt. Regular broth works, but you may want to skip adding extra salt.

4 medium carrots, peeled and sliced

Carrots add sweetness and color. Baby carrots work too, just slice them in half.

3 celery stalks, sliced

Celery adds a savory note. If you do not have it, you can leave it out or add a chopped zucchini instead.

1 medium yellow onion, diced

Onion gives the stew a base flavor. A sweet onion like Vidalia also works.

3 cloves garlic, minced

Fresh garlic is best, but 1 teaspoon of garlic powder works in a pinch.

1 teaspoon dried thyme

Thyme pairs well with chicken. You can use 1 tablespoon fresh thyme if you have it.

1 teaspoon smoked paprika

Smoked paprika adds a subtle warmth. Regular paprika is fine, but you will miss the smoky note.

1 bay leaf

This adds flavor while cooking. Remember to remove it before serving.

2 tablespoons (30g) all-purpose flour

Flour thickens the stew. For a gluten-free option, use cornstarch mixed with water.

Salt and black pepper to taste

Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust at the end.

Fresh parsley, chopped, for garnish

Optional, but adds a fresh color and flavor.

Step-by-Step Instructions

1. Prep the vegetables

Peel and slice the carrots, slice the celery, and dice the onion. Mince the garlic. Put them all in the slow cooker.

2. Add the chicken

Place the chicken thighs on top of the vegetables. Season with salt, pepper, thyme, and smoked paprika. Add the bay leaf.

3. Pour in the broth

Pour the chicken broth over everything. It should mostly cover the ingredients. If not, add a little water.

4. Cook on low

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and reach 165°F (74°C) inside.

5. Shred the chicken

Carefully remove the chicken to a cutting board. Shred it with two forks. Discard the bay leaf.

6. Thicken the stew

In a small bowl, whisk the flour with 1/4 cup (60ml) of the hot broth until smooth. Stir this into the slow cooker. Add the shredded chicken back.

7. Cook and season

Cover and cook on HIGH for 15-20 minutes, until the stew thickens slightly. Taste and add more salt and pepper if needed.

8. Serve with bread

Ladle into bowls and top with fresh parsley. Serve with crusty bread for dipping.

How to Store SLOW COOKER- chicken stew » TE jog

Delicious Variations

• Add 1 cup of diced potatoes with the other vegetables for a heartier stew.
• Swap the chicken for 1.5 lbs of cubed beef stew meat. Cook on LOW for 8 hours.
• For a vegetarian version, use chickpeas and vegetable broth instead of chicken. Cook on LOW for 4-5 hours.

Frequently Asked Questions

This stew is a weeknight lifesaver. Make it once and you will see why it is a go-to. When you make it, let me know how it turns out. With warmth, Anika

Easy Slow Cooker Chicken Stew – Hearty & Warm

This slow cooker chicken stew is hearty, warming, and perfect for busy days. Tender chicken, veggies, and a savory broth, ready when you are.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1.5 lbs (700g) boneless, skinless chicken thighs
• 4 cups (960ml) low-sodium chicken broth
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons (30g) all-purpose flour
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

📋 Instructions

1. 1Prep the vegetables — Peel and slice the carrots, slice the celery, and dice the onion. Mince the garlic. Put them all in the slow cooker.
2. 2Add the chicken — Place the chicken thighs on top of the vegetables. Season with salt, pepper, thyme, and smoked paprika. Add the bay leaf.
3. 3Pour in the broth — Pour the chicken broth over everything. It should mostly cover the ingredients. If not, add a little water.
4. 4Cook on low — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and reach 165°F (74°C) inside.
5. 5Shred the chicken — Carefully remove the chicken to a cutting board. Shred it with two forks. Discard the bay leaf.
6. 6Thicken the stew — In a small bowl, whisk the flour with 1/4 cup (60ml) of the hot broth until smooth. Stir this into the slow cooker. Add the shredded chicken back.
7. 7Cook and season — Cover and cook on HIGH for 15-20 minutes, until the stew thickens slightly. Taste and add more salt and pepper if needed.
8. 8Serve with bread — Ladle into bowls and top with fresh parsley. Serve with crusty bread for dipping.

👨🍳 Chef's Note: The stew thickens as it sits. If you are making it ahead, you may need to add a splash of broth when reheating.

Servings: 6

Cuisine: American

Course: Main Course

Simple RecipesCooker15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat