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Slow Cooker Chicken Stew: The Ultimate Comfort Food Recipe

Slow Cooker Chicken Stew: Is there anything more comforting than a warm, hearty stew simmering away on a chilly day? Imagine coming home after a long day to the aroma of tender chicken, perfectly cooked vegetables, and a rich, flavorful broth. This isn’t just dinner; it’s a hug in a bowl!

Stew, in its various forms, has been a staple in cultures around the world for centuries. It’s a testament to resourceful cooking, utilizing readily available ingredients and slow cooking techniques to create nourishing and satisfying meals. From the hearty stews of Ireland to the vibrant curries of India, the concept remains the same: simple ingredients transformed into something truly special.

What makes this Slow Cooker Chicken Stew so irresistible? It’s the perfect combination of convenience and flavor. The slow cooker does all the work, allowing the flavors to meld and deepen over time. The chicken becomes incredibly tender, practically melting in your mouth, while the vegetables retain their texture and sweetness. Plus, it’s a one-pot wonder, making cleanup a breeze! People love this dish because it’s not only delicious and comforting but also incredibly easy to prepare, making it a weeknight winner for busy families. So, let’s get started and create a culinary masterpiece with minimal effort!

Slow Cooker Chicken Stew this Recipe

Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 lb Yukon gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Getting Started: Preparing the Ingredients

Okay, let’s get started! First things first, we need to prep all our veggies and chicken. This part is crucial for a smooth cooking process. Trust me, having everything ready to go makes a huge difference.

  1. Chop the Onion: Grab your large onion and chop it into small, even pieces. Don’t worry about being perfect, but try to keep them roughly the same size so they cook evenly.
  2. Prepare the Carrots and Celery: Peel the carrots and chop them into bite-sized pieces. Do the same with the celery stalks. Again, consistency is key!
  3. Mince the Garlic: Mince those garlic cloves finely. You can use a garlic press if you have one, or just chop them as small as you can. The smaller the pieces, the more flavor they’ll release.
  4. Cube the Potatoes: Peel the Yukon gold potatoes and cut them into cubes, about 1-inch in size. Yukon golds are great because they hold their shape well in the slow cooker.
  5. Prepare the Chicken: Cut the boneless, skinless chicken thighs into 1-inch pieces. Make sure to trim off any excess fat.

Searing the Chicken (Optional but Recommended)

This step is optional, but I highly recommend it! Searing the chicken adds a beautiful color and depth of flavor to the stew. It’s a little extra work, but totally worth it in my opinion.

  1. Heat the Olive Oil: Heat the olive oil in a large skillet over medium-high heat. You want the pan to be nice and hot before adding the chicken.
  2. Sear the Chicken: Add the chicken pieces to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. You might need to do this in batches. Sear the chicken for about 2-3 minutes per side, until it’s nicely browned. It doesn’t need to be cooked through at this point, just browned.
  3. Set Aside: Remove the seared chicken from the skillet and set it aside.

Building the Stew in the Slow Cooker

Now for the fun part – putting everything together in the slow cooker! This is where the magic happens. Just layer everything in, and let the slow cooker do its thing.

  1. Add the Vegetables: Place the chopped onion, carrots, and celery into the bottom of the slow cooker. This creates a nice base for the stew.
  2. Add the Garlic: Sprinkle the minced garlic over the vegetables.
  3. Add the Chicken: Place the seared chicken (or uncooked chicken, if you skipped the searing step) on top of the vegetables.
  4. Pour in the Liquids: Pour the chicken broth and diced tomatoes (undrained) over the chicken and vegetables.
  5. Add the Potatoes: Add the cubed potatoes to the slow cooker.
  6. Season the Stew: Sprinkle the dried thyme, dried rosemary, salt, and pepper over the stew.
  7. Stir Gently: Give everything a gentle stir to combine.

Slow Cooking Process

This is the easiest part! Just set it and forget it (almost!). The slow cooker will work its magic, transforming all those ingredients into a delicious, comforting stew.

  1. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork. The potatoes should also be tender.
  2. Check for Doneness: After the cooking time is up, check the chicken and potatoes for doneness. If they’re not quite tender enough, cook for another 30-60 minutes.

Adding the Finishing Touches

Almost there! Now we’re going to add the final ingredients and thicken the stew (if desired). This is where we really bring it all together.

  1. Add the Frozen Vegetables: Stir in the frozen peas and frozen corn. Cook for another 15-20 minutes, or until the vegetables are heated through.
  2. Thickening the Stew (Optional): If you prefer a thicker stew, you can make a slurry with the all-purpose flour and cold water. In a small bowl, whisk together the flour and water until smooth. Gradually stir the slurry into the stew. Cook for another 10-15 minutes, or until the stew has thickened to your desired consistency. If you don’t want to use flour, you can also mash some of the potatoes against the side of the slow cooker to thicken the stew naturally.
  3. Taste and Adjust Seasoning: Taste the stew and adjust the seasoning as needed. You might want to add a little more salt, pepper, or herbs.

Serving and Enjoying Your Slow Cooker Chicken Stew

Finally, the moment we’ve all been waiting for! It’s time to serve up this delicious, comforting stew and enjoy the fruits of our labor.

  1. Serve Hot: Ladle the stew into bowls and serve hot.
  2. Garnish: Garnish with fresh chopped parsley for a pop of color and flavor.
  3. Enjoy!: Serve with crusty bread for dipping, if desired. Enjoy your homemade Slow Cooker Chicken Stew!

Tips and Variations

  • Add More Vegetables: Feel free to add other vegetables to the stew, such as mushrooms, green beans, or turnips.
  • Use Different Herbs: Experiment with different herbs, such as bay leaf, oregano, or sage.
  • Make it Spicy: Add a pinch of red pepper flakes for a little heat.
  • Use Different Potatoes: Russet potatoes can be used instead of Yukon gold potatoes, but they may not hold their shape as well.
  • Add Cream: For a richer stew, stir in a splash of heavy cream or half-and-half at the end of cooking.
  • Make it Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken the stew.
  • Storage: Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Why This Recipe Works

This recipe is a winner because it’s incredibly easy to make, packed with flavor, and perfect for a cozy night in. The slow cooker does all the work, so you can just set it and forget it. The combination of chicken, vegetables, and herbs creates a hearty and satisfying meal that everyone will love. Plus, it’s a great way to use up leftover vegetables!

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

  • Calories: Approximately 350-400 per serving
  • Protein: 30-35 grams
  • Fat: 15-20 grams
  • Carbohydrates: 25-30 grams
Frequently Asked Questions
  • Can I use frozen chicken? Yes, you can use frozen chicken, but you’ll need to increase the cooking time by about 1-2 hours. Make sure the chicken is fully cooked before serving.
  • Can I make this in an Instant Pot? Yes, you can make this in an Instant Pot. Use the “Soup” setting and cook for 20 minutes, followed by a natural pressure release.
  • Can I add wine to the stew? Yes, you can add a

    Slow Cooker Chicken Stew

    Conclusion:

    And there you have it! This Slow Cooker Chicken Stew isn’t just another recipe; it’s a warm hug in a bowl, a comforting classic reimagined for the modern, busy cook. I truly believe this is a must-try for anyone seeking a hearty, flavorful, and incredibly easy meal. The beauty of this recipe lies in its simplicity – minimal prep time, maximum flavor payoff. The slow cooker does all the heavy lifting, transforming humble ingredients into a symphony of savory goodness.

    But why is this particular chicken stew so special? It’s the depth of flavor, achieved through layering aromatic vegetables, tender chicken, and a rich, herby broth. It’s the convenience of setting it and forgetting it, allowing you to focus on other things while dinner practically cooks itself. And it’s the sheer versatility – this stew is a blank canvas for your culinary creativity.

    Looking for serving suggestions? I love serving this stew piping hot with a generous dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley. A crusty loaf of bread for soaking up all that delicious broth is an absolute must! For a heartier meal, consider serving it over mashed potatoes, rice, or even quinoa. The possibilities are endless!

    And speaking of versatility, let’s talk variations. Feel free to swap out the vegetables based on your preferences or what you have on hand. Carrots, celery, and potatoes are classic choices, but don’t be afraid to experiment with parsnips, sweet potatoes, or even butternut squash for a touch of sweetness. For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the slow cooker. If you’re a mushroom lover, sauté some sliced mushrooms with the onions and garlic before adding them to the pot for an earthy depth of flavor.

    If you’re watching your sodium intake, be sure to use low-sodium chicken broth and adjust the salt to your liking. You can also add a squeeze of lemon juice at the end to brighten the flavors and add a touch of acidity. For a richer, creamier stew, stir in a splash of heavy cream or coconut milk during the last 30 minutes of cooking.

    This Slow Cooker Chicken Stew is also incredibly freezer-friendly. Simply allow the stew to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to three months, making it a perfect make-ahead meal for busy weeknights.

    I’m confident that this recipe will become a staple in your household, just as it has in mine. It’s the perfect meal for a chilly evening, a comforting pick-me-up on a rainy day, or a simple and satisfying dinner any time of year.

    So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of this incredible chicken stew. I promise you won’t be disappointed.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see your creations and hear your feedback. Happy cooking!

    Slow Cooker Chicken Stew: The Ultimate Comfort Food Recipe

    A hearty and comforting slow cooker chicken stew packed with tender chicken, flavorful vegetables, and aromatic herbs. Perfect for a cozy night in!

    Save This Recipe
    Prep Time20 minutes
    Cook Time360 minutes
    Total Time380 minutes
    Yield6-8 servings
    👨‍🍳By: Tessa
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Add More Vegetables: Feel free to add other vegetables to the stew, such as mushrooms, green beans, or turnips.
    • Use Different Herbs: Experiment with different herbs, such as bay leaf, oregano, or sage.
    • Make it Spicy: Add a pinch of red pepper flakes for a little heat.
    • Use Different Potatoes: Russet potatoes can be used instead of Yukon gold potatoes, but they may not hold their shape as well.
    • Add Cream: For a richer stew, stir in a splash of heavy cream or half-and-half at the end of cooking.
    • Make it Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken the stew.
    • Storage: Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
    • Frozen Chicken: Yes, you can use frozen chicken, but you’ll need to increase the cooking time by about 1-2 hours. Make sure the chicken is fully cooked before serving.
    • Instant Pot: Yes, you can make this in an Instant Pot. Use the “Soup” setting and cook for 20 minutes, followed by a natural pressure release.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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