I get tender chicken, hearty vegetables, and a rich savory broth from this slow cooker stew, the kind of dinner that makes everyone ask for seconds. One bowl is all it takes to see why this Cheff Recipes favorite never lasts long.
I’m obsessed with this Slow Cooker Chicken Stew because it tastes like I actually tried, even when my day was pure chaos. I love how the chicken thighs turn rich and tender, with every bite soaking up that savory, brothy goodness.
The Yukon Gold potatoes make it hearty without feeling heavy, and I swear I keep going back for “just one more” spoonful. But the real reason I adore it?
Big flavor, low drama, zero fussy energy. And leftovers hit even harder the next day.
Thick, satisfying, deeply savory. This is the kind of dinner I crave on repeat always.
Ingredients
- Chicken thighs stay juicy and make the stew feel hearty, not boring.
- Yellow onion melts in and gives that cozy, savory base.
- Carrots add a little sweetness, color, and soft bite.
- Potatoes make it filling, like dinner that actually sticks with you.
- Celery brings a fresh, mellow crunch in the background.
- Garlic makes everything smell like you tried harder than you did.
- Chicken broth keeps it rich without feeling too heavy.
- Diced tomatoes add brightness and a little tang.
- Tomato paste gives the broth deeper, slow-cooked flavor.
- Worcestershire sauce adds that “what is that?” savory kick.
- Thyme, rosemary, and bay leaf keep it classic and cozy.
- Plus, peas add color and a sweet little pop at the end.
- Cornstarch slurry helps the stew turn thick and spoonable.
- Basically, salt, pepper, and parsley finish it off just right.
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 large yellow onion, chopped
- 4 medium carrots, sliced into 1/2 inch rounds
- 3 medium russet or Yukon Gold potatoes, peeled and cubed (about 4 cups)
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 14 ounces diced tomatoes, undrained (1 can)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 cup frozen peas, added at the end
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
- 1 tablespoon olive oil
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped for garnish
How to Make this
1. Pat chicken thighs dry, season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, then heat 1 tablespoon olive oil in a skillet over medium-high heat and brown chicken pieces 2 to 3 minutes per side; transfer to the slow cooker.
2. Add chopped onion, sliced carrots, peeled cubed potatoes, sliced celery and minced garlic to the slow cooker.
3. Stir in 14 ounces undrained diced tomatoes, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon crushed dried rosemary and 1 bay leaf.
4. Pour in 4 cups low sodium chicken broth to cover the ingredients, scraping any browned bits from the skillet into the slow cooker.
5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until chicken and vegetables are tender.
6. About 15 minutes before serving, remove and discard the bay leaf and stir in 1 cup frozen peas.
7. Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth, then stir the slurry into the stew and cook uncovered for 10 to 15 minutes on HIGH or until the stew has thickened to your liking.
8. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
9. Sprinkle 2 tablespoons chopped fresh parsley over the stew before serving.
10. Serve hot with crusty bread or over mashed potatoes if desired.
Equipment Needed
1. Slow cooker (6 to 7 quart)
2. Large skillet (for browning chicken)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Mixing bowl and small bowl for cornstarch slurry
7. Whisk or fork (to mix slurry)
8. Tongs or slotted spoon (to turn and transfer chicken)
9. Ladle or large serving spoon for serving
FAQ
Slow Cooker Chicken Stew Recipe Substitutions and Variations
- 2 pounds boneless skinless chicken thighs: substitute boneless skinless chicken breasts (use slightly less cooking time to avoid drying) or 2 pounds boneless pork shoulder (similar cook time, slightly different flavor).
- 3 medium russet or Yukon Gold potatoes: substitute 3 cups peeled and cubed sweet potatoes (adds sweetness, similar texture) or 4 cups cubed turnips or parsnips (firmer, cook until tender).
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening: substitute 3 tablespoons all purpose flour mixed with cold water (may need slightly longer to thicken) or 1/4 cup instant mashed potato flakes for quick thickening and a creamier body.
- 1 cup frozen peas, added at the end: substitute 1 cup frozen green beans (chopped) or 1 cup frozen corn (adds sweetness); if using fresh vegetables, add later and adjust cook time so they stay tender.
Pro Tips
1. Brown the chicken well in batches so you get those flavorful browned bits. Scraping the fond into the cooker adds a depth that the broth alone cannot replace.
2. Cut the vegetables roughly the same size so everything finishes at the same time. If you prefer a silkier texture, dice the potatoes smaller and add them later in the cook.
3. For a brighter finish, stir in a splash of apple cider vinegar or a squeeze of lemon juice right before serving. It wakes up the flavors without changing the stew into something tangy.
4. If you need to thicken more than the cornstarch slurry allows, mash a cup of the cooked potatoes into the broth and stir. It gives body and keeps the stew naturally flavored and gluten free.
Slow Cooker Chicken Stew Recipe
I get tender chicken, hearty vegetables, and a rich savory broth from this slow cooker stew, the kind of dinner that makes everyone ask for seconds. One bowl is all it takes to see why this Cheff Recipes favorite never lasts long.
6
servings
499
kcal
Equipment: 1. Slow cooker (6 to 7 quart)
2. Large skillet (for browning chicken)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Mixing bowl and small bowl for cornstarch slurry
7. Whisk or fork (to mix slurry)
8. Tongs or slotted spoon (to turn and transfer chicken)
9. Ladle or large serving spoon for serving
Ingredients
-
2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
-
1 large yellow onion, chopped
-
4 medium carrots, sliced into 1/2 inch rounds
-
3 medium russet or Yukon Gold potatoes, peeled and cubed (about 4 cups)
-
2 stalks celery, sliced
-
3 cloves garlic, minced
-
4 cups low sodium chicken broth
-
14 ounces diced tomatoes, undrained (1 can)
-
2 tablespoons tomato paste
-
1 tablespoon Worcestershire sauce
-
1 teaspoon dried thyme
-
1/2 teaspoon dried rosemary, crushed
-
1 bay leaf
-
1 cup frozen peas, added at the end
-
2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
-
1 tablespoon olive oil
-
1 to 1 1/2 teaspoons kosher salt, to taste
-
1/2 teaspoon freshly ground black pepper, to taste
-
2 tablespoons fresh parsley, chopped for garnish
Directions
- Pat chicken thighs dry, season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, then heat 1 tablespoon olive oil in a skillet over medium-high heat and brown chicken pieces 2 to 3 minutes per side; transfer to the slow cooker.
- Add chopped onion, sliced carrots, peeled cubed potatoes, sliced celery and minced garlic to the slow cooker.
- Stir in 14 ounces undrained diced tomatoes, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon crushed dried rosemary and 1 bay leaf.
- Pour in 4 cups low sodium chicken broth to cover the ingredients, scraping any browned bits from the skillet into the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until chicken and vegetables are tender.
- About 15 minutes before serving, remove and discard the bay leaf and stir in 1 cup frozen peas.
- Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth, then stir the slurry into the stew and cook uncovered for 10 to 15 minutes on HIGH or until the stew has thickened to your liking.
- Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
- Sprinkle 2 tablespoons chopped fresh parsley over the stew before serving.
- Serve hot with crusty bread or over mashed potatoes if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 598g
- Total number of serves: 6
- Calories: 499kcal
- Fat: 19.8g
- Saturated Fat: 5g
- Trans Fat: 0.02g
- Polyunsaturated: 1.3g
- Monounsaturated: 11.7g
- Cholesterol: 133mg
- Sodium: 517mg
- Potassium: 1640mg
- Carbohydrates: 33g
- Fiber: 5g
- Sugar: 6.5g
- Protein: 44g
- Vitamin A: 6682IU
- Vitamin C: 44mg
- Calcium: 67mg
- Iron: 3.1mg
