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overhead shot of slow cooker chicken stew.
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5 from 2 votes

Slow Cooker Chicken Stew

This Chicken Stew is a great meal to serve a large crowd or enjoy over a relaxing weekend as there will be plenty of leftovers.
Prep Time10 minutes
Cook Time7 hours 30 minutes
Total Time7 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Sarah Olson

Equipment

Ingredients

  • 1.5 lbs. chicken breast
  • 1 large onion chopped
  • 3 celery stalks chopped
  • 4 carrots peeled and chopped
  • 2 russet potatoes peeled and chopped into bite-sized pieces
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 sprigs fresh thyme (or 1 tsp. dried)
  • 1 sprig fresh rosemary (or 1/2 tsp. dried)
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • Fresh parsley for garnish
US Customary - Metric

Instructions

  • Add the chopped onion, celery, carrots, potatoes, bay leaves, fresh thyme and fresh rosemary to the slow cooker.
  • Place the chicken breasts on top of the vegetables. Season generously with salt and pepper, add the minced garlic.
  • Pour the chicken broth over the chicken and vegetables, ensuring everything is well submerged.
  • Cover and cook on low for 7-8 hours or high for 3-4 hours.
  • About 30 minutes before the cooking time is up, remove the chicken from the slow cooker. Allow it to cool slightly, then chop into bite-sized pieces.
  • Discard the bay leaves, thyme sprigs, and rosemary sprig from the slow cooker.
  • Return the chopped chicken to the slow cooker.
  • In a small bowl, mix together the cornstarch and water to create a slurry. Stir this into the slow cooker.
  • Continue cooking the stew on high for another 30 minutes, or until the stew has thickened to your liking.
  • Ladle the stew into bowls, garnish with fresh parsley, and serve warm. Enjoy!

Video

Notes

  • You can opt to shred the chicken instead of chopping it for a different texture.
  • For a creamier stew, you can add a splash of heavy cream or milk during the last 30 minutes of cooking.
  • Feel free to add other vegetables such as peas or corn for added flavor and nutrition.
  • Remember, slow cookers can vary in temperature, so adjust your cooking time as needed.
  • For storage: Allow the stew to cool completely before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • For freezing: This slow cooker chicken stew freezes well. Once cooled, portion the stew into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
  • Reheating: When reheating, you may need to add a bit of water or additional chicken broth if the stew is too thick. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

Nutrition

Calories: 352kcal | Carbohydrates: 34g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1143mg | Potassium: 1442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10410IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 2mg

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