Hey there! Today, I’m excited to share a comforting recipe that’s perfect for busy weeknights or those cozy weekend dinners with the family: Slow Cooker Chicken Stew. Trust me, once you try this, it’ll quickly become a staple in your home (just like it did in mine). With life always on the move, recipes like these are a lifesaver, allowing you to throw everything together and let the slow cooker work its magic while you tackle your day.
Now, if you’re a fan of this slow-cooked goodness, you might want to check out my Beef and Vegetable Stew for another hearty meal idea!
Why you’ll love this recipe
There are a bunch of reasons to fall in love with this slow cooker chicken stew. For starters, it’s ridiculously simple. You just toss all the ingredients in, and the slow cooker does the heavy lifting.
Plus, it’s a meal the whole family will enjoy. Even my picky eaters approve, which is saying something!
Finally, this stew is flexible. You can switch up the veggies or adjust the seasoning to suit your family’s taste without breaking a sweat. What’s not to love?
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups yellow onion
- 5 carrots
- 1 pound baby Yukon gold potatoes
- 3 celery sticks
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Step-by-step instructions
Prep the Slow Cooker
First, pull out your trusty slow cooker. It should be a minimum of 6-quart to fit all the deliciousness we’re about to create.
Add Main Ingredients
Place your chicken, onion, carrots, potatoes, and celery in the slow cooker. These are the heart and soul of our stew.
Mix the Broth
In a medium-sized bowl, whisk together your chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Once combined, pour this liquid gold over the chicken and vegetables in the slow cooker. Toss in two bay leaves on top.
Cook
Cover the slow cooker. Let the stew cook on low for 7 to 8 hours (I usually set mine in the morning before anyone’s awake) or crank it up to high for 4 to 5 hours if you’re planning dinner later. Either way, your house will smell amazing.
Thicken and Serve
About 20 minutes before serving, whisk your milk and cornstarch together in a small bowl to avoid lumps (a tip I learned the hard way!). Stir the mixture and frozen peas into the stew. It’ll thicken beautifully. Finally, remove the bay leaves, give it a good stir, and you’re ready to serve!
Recipe tips & variations
- Feel free to swap Yukon gold potatoes with sweet potatoes for a touch of sweetness.
- If you like a little heat, sprinkle some red pepper flakes in the broth mixture.
- In a pinch, you can use chicken thighs instead of breasts—they add a richer flavor.
Storage & reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, I recommend on the stovetop over medium heat for the best texture. If you’re in a rush, the microwave works too—just add a splash of water or broth to keep it from drying out.
FAQs
How can I make it gluten-free?
Just ensure your Worcestershire sauce is gluten-free, and you’re good to go!
Can I freeze this stew?
Absolutely! Let it cool completely, then freeze in individual portions. It’ll keep for up to 3 months.
What if I don’t have cornstarch?
No worries—use all-purpose flour or arrowroot powder as alternatives for thickening.
Can I use fresh peas instead of frozen?
Certainly! Stir them in about 10 minutes before serving to avoid overcooking.
Recipes you may like
Fluffy and moist banana bread recipe – another classic, always a hit
Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
Slow Cooker Chicken Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting slow cooker chicken stew that’s perfect for busy weeknights or cozy weekend dinners.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 1/2 cups yellow onion
- 5 carrots
- 1 pound baby Yukon gold potatoes
- 3 celery sticks
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon tomato paste
- 4 teaspoons garlic
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup milk
- 1/4 cup cornstarch
- 1 1/4 cups frozen peas
Instructions
- First, pull out your trusty slow cooker. It should be a minimum of 6-quart to fit all the deliciousness we’re about to create.
- Place your chicken, onion, carrots, potatoes, and celery in the slow cooker. These are the heart and soul of our stew.
- In a medium-sized bowl, whisk together your chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Once combined, pour this liquid gold over the chicken and vegetables in the slow cooker. Toss in two bay leaves on top.
- Cover the slow cooker. Let the stew cook on low for 7 to 8 hours or crank it up to high for 4 to 5 hours.
- About 20 minutes before serving, whisk your milk and cornstarch together in a small bowl. Stir the mixture and frozen peas into the stew. Finally, remove the bay leaves, give it a good stir, and you’re ready to serve!
Notes
- Feel free to swap Yukon gold potatoes with sweet potatoes for a touch of sweetness.
- If you like a little heat, sprinkle some red pepper flakes in the broth mixture.
- In a pinch, you can use chicken thighs instead of breasts—they add a richer flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Let it cool completely, then freeze in individual portions. It’ll keep for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg