Slow-cooked chicken stew is warm, rich, and deeply comforting — tender chicken, soft potatoes, and sweet carrots meld in a savory broth that feels like a hug in a bowl. The texture is a mix of fork-tender meat and chunky, yet yielding, vegetables; the tomato paste and thyme give it a gentle depth without overpowering the whole. This recipe is easy because the slow cooker does most of the work: a quick sear, a few simple steps, and hours later you have a full meal. Serve with crusty bread or over rice for a quick weeknight win, or ladle into bowls for a cozy weekend dinner. For more slow-cooker tips and variations, see this slow cooker chicken stew recipe guide.
Why You’ll Love This Slow Cooker Chicken Stew
- Hands-off cooking: Sear quickly, then let the slow cooker finish the dish.
- Deep, layered flavor from tomato paste, thyme, and browned chicken.
- Comforting texture: tender chicken with soft potatoes and melt-in-your-mouth carrots.
- Flexible protein: use thighs for richness or breasts for a lighter stew.
- Easy thickening option with flour for a stew-like body without extra steps.
- Budget-friendly ingredients make a large, filling meal for the family.
- Mild, crowd-pleasing flavor that adapts well to herbs or added veggies.
- Great for leftovers — flavors deepen after resting overnight.
What Is Slow Cooker Chicken Stew?
Slow cooker chicken stew is a one-pot, low-and-slow meal of chicken and chunky vegetables cooked in a savory broth. It tastes warm and homey: the broth is savory and slightly tomato-forward from the tomato paste, the thyme brings an herbal note, and the slow heat softens the potatoes and carrots until they nearly melt into the stew. The cooking method — searing the chicken first, then slow-cooking everything together — builds more flavor than simply placing raw ingredients in the crock. The vibe is pure comfort food: ideal for weeknights, chilly weekends, or any time you want a simple but satisfying meal.
Ingredients for Slow Cooker Chicken Stew
For the Base
- 2 pounds boneless, skinless chicken thighs or breasts (about 900 g)
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
For the Sauce
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (optional, for thickening)
To Serve
- Fresh parsley, chopped (for garnish, optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use thighs for richer flavor and more forgiving texture; breasts are leaner but can dry if overcooked.
- Vegetables: You can add frozen peas or green beans in the last 30 minutes (optional). Do not add watery vegetables like zucchini early in the cook; they break down.
- Broth: Low-sodium chicken broth lets you control salt; use regular broth if preferred but reduce added salt.
- Tomato paste: Adds depth without acidity; substitute with 2 tablespoons canned tomato sauce if needed (optional).
- Flour: Use as a simple thickener. For a gluten-free option, use 2 tablespoons cornstarch mixed with equal cold water and stir in during the last 30 minutes (optional).
- Herbs: Fresh thyme can replace dried (use 1 tablespoon fresh) if available.
Step-by-Step Instructions
Step 1 – Prep and sear the chicken
Pat the chicken dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with a little oil. Sear the chicken pieces until golden brown on both sides, about 2–3 minutes per side. Don’t worry about cooking through.
Visual cue: The chicken should have a nice brown crust but still be slightly raw inside.
Step 2 – Add ingredients to the slow cooker
Place the seared chicken into the slow cooker. Add diced carrots, celery, onion, potatoes, minced garlic, and the two bay leaves on top of the chicken.
Step 3 – Season and combine
Sprinkle the dried thyme, salt, and pepper over the ingredients. Stir gently to mix the vegetables and distribute seasonings without shredding the chicken.
Step 4 – Add liquids and thicken if using flour
Pour in the 4 cups of low-sodium chicken broth and stir in the 2 tablespoons of tomato paste until well combined. If using flour, whisk the 1/4 cup all-purpose flour with a little of the broth in a small bowl to form a smooth slurry, then add to the slow cooker and stir. This helps prevent lumps.
Step 5 – Cook low and slow
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken and vegetables should be tender and the flavors melded.
Step 6 – Finish and serve
Remove the bay leaves. Taste and adjust salt and pepper. If you used flour, check thickness; if it’s too thin, remove the lid and cook on high for 10–20 minutes to reduce. Garnish with chopped parsley before serving.
Pro cue: If using breasts and they become dry, shred them and stir into the sauce — the broth will rehydrate the meat.
Pro Tips for Success
- Sear for flavor: Browning the chicken adds a big flavor boost; don’t skip this step if you can.
- Salt gradually: Add a light amount at the start, then adjust at the end to avoid oversalting.
- Cut even pieces: Dice carrots and potatoes into similar sizes so everything cooks evenly.
- Low vs. high: Use low for best texture and flavor development; high works if you’re short on time.
- Thickening: If the stew is still thin after cooking, mix 1–2 tablespoons flour with cold water and stir in, then cook uncovered 10–20 minutes.
- Bay leaves: Remove before serving—tough and sharp if eaten.
- Test potatoes: They should be tender but not mushy; if they overcook, next time add them later in the cook.
Flavor Variations
- Optional herb boost: Add 1 teaspoon dried rosemary or 1 tablespoon fresh chopped parsley near the end.
- Creamy finish (optional): Stir in 1/2 cup heavy cream or sour cream in the last 15 minutes for a richer stew.
- Mushroom add-in (optional): Sauté 8 ounces sliced mushrooms and add them with the vegetables for earthier flavor.
- Lemon-herb lift (optional): Stir in 1 tablespoon fresh lemon juice and a handful of chopped parsley at the end to brighten flavors.
- Root veggie mix (optional): Swap half the potatoes for sweet potato or parsnip for a different sweet note.
- Spicy kick (optional): Add 1/4 teaspoon red pepper flakes with the thyme for gentle heat.
Serving Suggestions
- Classic: Serve with crusty bread or dinner rolls to soak up the broth.
- Over grains: Spoon stew over cooked rice, mashed potatoes, or buttered egg noodles.
- Light side: Pair with a simple green salad dressed in lemon vinaigrette.
- Family-style: Put the slow cooker on the table for self-serve bowls and garnish station.
- Weeknight meal: Add a side of steamed green beans or roasted broccoli for a full plate.
- Comfort combo: Top with extra parsley and a sprinkle of black pepper for a warm finish.
- Kid-friendly: Shred the chicken and mash some potatoes into the broth to make a milder, spoon-friendly dish.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop vegetables and measure spices the day before. Store them in sealed containers so assembly is quick. You can also sear the chicken and refrigerate for up to 24 hours before adding everything to the slow cooker.
- Fridge storage: Store leftover stew in an airtight container for 3–4 days. The flavors improve after a day.
- Reheating: Reheat on the stove over medium-low, stirring occasionally until hot. For microwave reheating, use 1-minute intervals, stirring between, until steaming.
- Texture changes: Potatoes and carrots can soften further after refrigeration. Reheat gently to avoid turning veggies into mush.
Storage and Freezing Instructions
- Freezing: This stew freezes well. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave some headspace for expansion. Freeze up to 3 months for best quality.
- Thawing: Thaw in the fridge overnight before reheating. Reheat on the stove over low heat until hot.
- Note about texture: Potatoes may become softer after freezing and thawing; if you want firmer texture for reheat, consider undercooking potatoes slightly before freezing and finishing on reheat.
- If you do not want to freeze: Remove potatoes from the stew before freezing the broth and chicken; add fresh potatoes when reheating to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~350 kcal | 30 g | 28 g | 10 g | 4 g | 450 mg
Estimates vary by brands and portions.
FAQ About Slow Cooker Chicken Stew
Q: Why is my stew too watery?
A: Cook uncovered for 10–20 minutes on high to reduce liquid, or mix a small flour or cornstarch slurry and stir in to thicken.Q: How do I prevent dry chicken?
A: Use thighs for juicier results; if using breasts, avoid overcooking and consider shredding them and stirring back into the broth.Q: Can I add frozen vegetables?
A: Yes — add frozen peas or green beans in the last 30 minutes so they stay bright and not mushy.Q: How long does it take on low vs. high?
A: Low: 6–8 hours. High: 3–4 hours. Low gives better texture and depth.Q: Can I skip searing the chicken?
A: You can, but searing adds flavor and color. If pressed for time, add a little extra tomato paste for depth.Q: Is it safe to cook potatoes for this long?
A: Yes, they will become tender and absorb flavor. If you prefer firmer potatoes, add them later in the cook (last 2–3 hours on low).
Notes
- Warm the broth slightly before adding to the slow cooker to speed up heat time and reduce cook time variability.
- Use a slotted spoon to plate if you want less broth on each bowl.
- For a glossy finish, stir in a small pat of butter at the end.
- If you like a chunkier stew, cut potatoes and carrots slightly larger next time.
- Taste as you go — slow cookers can concentrate or dilute flavors based on model and lid fit.
Troubleshooting
- Bland flavor: Add a little more salt, a squeeze of lemon, or an extra teaspoon of tomato paste to lift flavors.
- Overcooked chicken: Shred the meat and mix back into the stew; serve over rice to hide texture.
- Too thin: Simmer uncovered to reduce liquid, or add a slurry of flour or cornstarch to thicken.
- Vegetables too soft: Cut larger next time or add potatoes later in the cook.
- Burnt bits at bottom: Reduce heat setting and stir mid-cook if you notice sticking; add a bit more broth if needed.
- Too salty: Add peeled, raw potato chunks and cook 10–15 minutes to absorb excess salt, then remove them.
Final Thoughts
This Slow Cooker Chicken Stew is simple, forgiving, and full of homey flavor. It works for busy nights and lazy weekends alike — minimal prep, big results. Try it as written first, then use the optional swaps to make it your own.
Conclusion
If you want another take or photos to guide you, check this detailed Slow Cooker Chicken Stew | Living Lou recipe for inspiration and serving ideas.
Slow Cooker Chicken Stew
Ingredients
For the Base
- 2 pounds boneless, skinless chicken thighs or breasts Use thighs for richer flavor; breasts can dry if overcooked.
- 3 pieces carrots, diced
- 3 stalks celery, diced
- 1 piece onion, diced
- 4 medium potatoes, peeled and cubed Cut into even pieces for even cooking.
- 4 cloves garlic, minced
For the Sauce
- 4 cups low-sodium chicken broth Use regular broth if preferred but reduce added salt.
- 2 tablespoons tomato paste Adds depth without acidity; can substitute with canned tomato sauce.
- 1 teaspoon dried thyme Fresh thyme can replace dried (use 1 tablespoon fresh).
- 2 pieces bay leaves Remove before serving.
- 1/4 cup all-purpose flour Optional for thickening; use cornstarch for gluten-free.
To Serve
- 1 tablespoon fresh parsley, chopped Optional garnish.
Instructions
Preparation
- Pat the chicken dry and season lightly with salt and pepper.
- Heat a skillet over medium-high heat with a little oil. Sear the chicken pieces until golden brown on both sides, about 2–3 minutes per side.
Cooking
- Place the seared chicken into the slow cooker. Add diced carrots, celery, onion, potatoes, minced garlic, and the bay leaves on top of the chicken.
- Sprinkle the dried thyme, salt, and pepper over the ingredients. Stir gently to mix the vegetables and distribute seasonings.
- Pour in the chicken broth and stir in the tomato paste until well combined. If using flour, whisk it with a little broth in a small bowl to form a smooth slurry, then add it to the slow cooker.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken and vegetables are tender.
Finishing Touches
- Remove the bay leaves. Taste and adjust salt and pepper. If the stew is too thin, cook on high uncovered for 10–20 minutes to reduce.
- Garnish with chopped parsley before serving.