This Slow Cooker Chicken Stew is the definition of cozy comfort. It’s packed with tender chicken and hearty vegetables in a rich, herb-infused broth that simmers to perfection while you go about your day.
Simple ingredients, including pantry staples, simmer in the slow cooker to create this Slow Cooker Chicken Stew and the result is nothing short of magical. The broth turns rich and savory, the chicken and veggies soak it up, and the spice blend delivers classic stew flavor with that cozy roast chicken dinner vibe.
This recipe is the leaner cousin to my Classic Stovetop Beef Stew. Same depth, but with a distinct flavor profile from a dried-spice blend I created specifically for chicken.
Table of contents
Recipe Highlights
- Budget-friendly: Chicken thighs are an exceptionally budget-friendly cut and typically far more affordable than beef.
- Late start? No problem!: Chicken cooks more quickly than beef. Start it mid-day and it will be ready in time for dinner.
- Leftovers you’ll love: Great the next day. Refrigerate or freeze for hearty lunches or an easy future dinner.
- Stovetop friendly: Easily adapts to a Dutch oven on the stove. See the recipe card for the alternate cooking instructions.
Ingredient Notes
- Chicken thighs: Boneless, skinless thighs stay tender in the slow cooker. Chicken breasts work but tend to be a bit drier.
- Seasoning blend: This mixture of dried spices is specifically designed to create classic stew flavor with a nod toward cozy, chicken dinner feels. Lightly crush the dried rosemary between your fingers to release even more flavor. Dried herbs pack more of a punch and hold up far better than fresh herbs in the slow cooker.
- Tomato paste: Stir in with the aromatics so it caramelizes slightly and deepens the broth.
- Dry white wine: Pinot Gris or Sauvignon Blanc works well. The wine adds depth of flavor and I don’t think it would be as good without it. That being said, if you’d rather skip the alcohol, use more broth with 1 to 2 teaspoons lemon juice or a splash of white wine vinegar.
- Low-sodium chicken broth: Start low-sodium so you can season at the end. If you need gluten-free, choose a broth labeled gluten-free.
- Baby red potatoes: Hold their shape and the peels add nice color. Cut into 1/2-inch pieces for even cooking.
- Cornstarch: Mix equal parts cornstarch and cold water and stir in near the end to thicken the stew without flour. Using a cornstarch slurry instead of flour makes it easier to to control the consistency and makes it gluten free (always check labels).
- Frozen peas: Stir them in, straight from the freezer, during the last few minutes so they stay bright and don’t overcook.
- Bay leaves: Deepens that classic stew flavor. Be sure to discard them before serving.
How to Make Slow Cooker Chicken Stew
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Season and sear. Mix the spice blend, then sear the chicken in batches in hot oil, sprinkling about 2 teaspoons seasoning per batch. Transfer to the slow cooker and reserve the remaining seasoning.
- Build the base. Sauté the onion, celery, and garlic, then stir in the tomato paste, deglaze with the wine, and scrape everything into the slow cooker.
- Load and slow-cook. Add the broth, layer the potatoes and carrots over the top, and sprinkle in the remaining seasoning. Tuck the bay leaves into the liquid, cover with the lid, and cook on Low for 4 to 5 hours without stirring.
- Finish. Switch to High, then stir in the cornstarch slurry, peas, and parsley. Cook 15 to 20 minutes, stirring once or twice, until slightly thickened. The broth won’t be super thick and gravy-like, but it should have some body to it.
Storage Tips
Refrigerate: Transfer the cooled stew to an airtight container and store in the refrigerator for up for 3 to 4 days.
Freeze: Spoon into freezer-safe zip-top bags, press out as much air as possible, seal, and lay flat to freeze. Bags can be stacked to save freezer space. Keeps well for up to 3 months. Thaw overnight in the fridge. For a quicker thaw, submerge the sealed bag in cold water, changing the water every 30 minutes, until softened enough to pour into a pan.
Reheat: Warm gently on the stove or in the microwave in short bursts, stirring in between. The stew thickens when chilled, but I find that it loosens up enough when reheated without any additional liquid added.
More Cozy Chicken Dinners
- Braised Chicken Stew
- Chicken and Sausage Stew
- Roast Chicken and Vegetables
- Slow Cooker Chicken Cacciatore
- White Chicken Chili
- Instant Pot Ranch Chicken
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Slow Cooker Chicken Stew
This Slow Cooker Chicken Stew is the definition of cozy comfort. It’s packed with tender chicken and hearty vegetables in a rich, herb-infused broth that simmers to perfection while you go about your day.
Servings: 6
Ingredients
Chicken Stew Seasoning
- 1 ½ teaspoons sea salt
- 1 teaspoon paprika
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried sage
- ½ teaspoon freshly ground black pepper
For the Stew
- 2 ½ pounds boneless skinless chicken thighs, trimmed of fat and cut into bite-size pieces
- 2 tablespoons vegetable oil, plus additional as needed
- 1 cup diced white or yellow onion
- 2 ribs celery, chopped
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- ¾ cup dry white wine, like pinot gris or sauvignon blanc
- 4 cups low sodium chicken broth
- 1 pound baby red potatoes, unpeeled, cut into ½-inch pieces
- 3 to 4 medium carrots, peeled and sliced ¼ inch thick
- 2 bay leaves
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 cup frozen peas, no need to thaw
- 2 to 3 tablespoons fresh minced parsley
Instructions
- Combine the seasoning mix ingredients in a small bowl. Set aside.
- Heat the vegetable oil in a large nonstick skillet over MEDIUM-HIGH heat. Add half of the meat and sprinkle it with 2 teaspoons of the spice mixture. Sauté until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the chicken to a 6-quart slow cooker. Add a little additional oil to the pan, if needed, and repeat with the remaining chicken and an additional 2 teaspoons of the seasoning mix. Reserve the remaining spice mixture for later. Transfer the 2nd batch of chicken to the slow cooker.
- Add additional oil to the empty pan, if needed, and add the onion, celery, and garlic. Cook, stirring occasionally, just until softened. Add the tomato paste and stir until well combined. Add the white wine and increase the heat under the pot to bring the mixture to a boil, stirring to scrape up any bits from the bottom. Then, pour/scrape the mixture into the slow cooker with the chicken.
- Add the broth then layer the potatoes and carrots over the top and sprinkle the remaining seasoning mix over the top, but don’t stir. Finally, tuck the bay leaves into the liquid. Cover and cook on LOW for 4 to 5 hours, or until the chicken and vegetables are tender. (As the stew cooks, the liquid level will rise and everything will eventually be immersed and cook perfectly).
- Set the slow cooker to HIGH. In a small bowl, whisk together the water and cornstarch and stir it into the stew. Add the peas and parsley. Cover and continue to cook for 15 to 20 minutes or until slightly thickened, stirring once or twice. Remove and discard the bay leaves and serve.
Alternate Stovetop Directions
- Combine the seasoning mix ingredients in a small bowl. Set aside.
- Heat the vegetable oil in a Dutch oven over MEDIUM-HIGH heat. Add half of the meat to the pot and sprinkle with 2 teaspoons of the spice mixture. Sauté until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the chicken to a plate and set aside. Repeat with the remaining chicken, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later. Transfer the 2nd batch of chicken to the plate.
- Add additional oil to the empty pot, if needed, and add the onion, celery, and garlic. Cook, stirring occasionally, just until softened. Add the tomato paste and stir until well combined. Add the white wine and increase the heat under the pot to bring the mixture to a boil, stirring to scrape up any bits from the bottom of the pot. Add the broth, potatoes, carrots, and the seared chicken then add the remaining seasoning mix and stir to combine. Finally, tuck the bay leaves into the liquid. Bring to a low boil over MEDIUM heat, then reduce the heat to LOW, cover and cook for 1 hour, or until the chicken and vegetables are tender.
- In a small bowl, whisk together the water and cornstarch and stir it into the stew. Add the peas and parsley. Increase the heat as needed to bring the mixture to a low boil, then reduce the heat to LOW and simmer, stirring frequently until thickened, about 10 minutes. Remove and discard the bay leaves and serve.
Nutrition
Calories: 387 kcal · Carbohydrates: 27 g · Protein: 43 g · Fat: 9 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 180 mg · Sodium: 859 mg · Potassium: 1213 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 5666 IU · Vitamin C: 23 mg · Calcium: 67 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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