Easy Slow Cooker Chicken Stew for Busy Weeknight Dinners

Slow Cooker Chicken Stew transforms hectic weeknights into cozy family dinners. Tender chicken, hearty vegetables, and rich broth come together with minimal prep, making it perfect for potlucks, Sunday meal prep, or when you need comfort food without spending hours at the stove. Budget-friendly ingredients meet maximum flavor in every spoonful.

Love More Recipes? Try My Slow Cooker Street Corn Chicken or this Sweet Hawaiian Crock Pot Chicken next.

Why You’ll Love This Recipe

• Set-and-forget convenience – Prep in 15 minutes, walk away for 8 hours, return to dinner ready
• Budget-friendly meal – Affordable chicken and vegetables feed families without breaking the bank
• Complete nutrition – Protein, vegetables, and potatoes deliver balanced meal in one bowl
• Adaptable recipe – Swap vegetables based on what’s in your fridge or pantry
• Leftovers improve – Flavors deepen overnight, creating even tastier next-day lunches

Equipment Needed

• 6-quart slow cooker
• Large skillet for searing
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Ladle for serving

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Ingredients You’ll Need

• 2 lbs boneless skinless chicken thighs or breasts
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4 medium potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• ¼ cup all-purpose flour (optional for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Chicken selection: Thighs stay moister during long cooking times compared to breasts. Dark meat provides richer flavor and costs less per pound at most grocers.

Vegetable flexibility: Carrots, celery, and onions create classic mirepoix base. Frozen mixed vegetables work as shortcut—add during final hour to prevent mushiness.

Tomato paste magic: This concentrated ingredient adds umami depth and richness. Small amount creates big flavor impact without tasting tomato-forward.

Potato choices: Yukon Gold holds shape better than Russets. Red potatoes work wonderfully and add color variety to your bowl.

Step-by-Step Instructions

Step 1: Sear the Chicken

Pat chicken dry with paper towels and season generously with salt and pepper. Heat large skillet over medium-high heat until hot. Sear chicken pieces 3-4 minutes per side until golden brown—this step adds crucial flavor depth to final stew.

Step 2: Load the Slow Cooker

Place seared chicken at bottom of slow cooker. Layer diced vegetables—carrots, celery, onion, potatoes—on top of chicken. Scatter minced garlic throughout and tuck in bay leaves for easy removal later.

Step 3: Add Seasonings and Liquid

Sprinkle dried thyme over vegetables along with additional salt and pepper. Whisk tomato paste into chicken broth until dissolved, then pour mixture over everything in slow cooker until ingredients are mostly covered.

Step 4: Cook Low and Slow

Cover slow cooker with lid and cook on low setting for 6-8 hours or high setting for 3-4 hours. Resist lifting lid during cooking—each peek adds 15-20 minutes to total time.

Step 5: Thicken If Desired

If you prefer thicker stew, mix flour with cold water to create slurry. Stir into stew during final 30 minutes of cooking on high setting. Alternatively, mash some potatoes against side of pot for natural thickening.

Step 6: Serve and Garnish

Remove bay leaves before serving. Ladle hot stew into bowls and garnish with fresh chopped parsley. Serve with crusty bread for soaking up delicious broth.

Pro Tips & Cooking Hacks

• Brown chicken night before and refrigerate—morning assembly becomes even faster
• Use slow cooker liners for quick cleanup with zero scrubbing required
• Add splash of white wine or apple cider vinegar for brightness in final minutes
• Freeze portions in individual containers for grab-and-go lunches up to 3 months
• Add frozen peas or corn during last 15 minutes for pop of color and sweetness

Tips & Variations

Flavor swaps: Replace thyme with rosemary or Italian seasoning for different herb profiles. Add teaspoon of paprika for subtle smoky undertone without heat.

Dietary tweaks: Make it dairy-free naturally—this recipe contains no butter or cream. Use gluten-free flour blend or cornstarch for thickening if needed.

Make-ahead strategy: Chop all vegetables night before and store in refrigerator. Morning assembly takes under 10 minutes when prep work is done ahead.

Serving Suggestions

Classic pairings: Serve with crusty French bread, buttery dinner rolls, or cornbread for soaking up flavorful broth. [Internal link: Easy No-Knead Bread Recipe] complements this stew perfectly.

Side dish options: Simple green salad with vinaigrette cuts through richness. Steamed green beans or [Internal link: Roasted Brussels Sprouts] add vegetables without extra cooking time.

Garnish ideas: Beyond parsley, try fresh thyme leaves, cracked black pepper, or drizzle of olive oil. Grated Parmesan cheese adds savory umami punch.

Common Mistakes

• Don’t skip searing – Browning chicken creates fond that adds incredible depth to broth
• Avoid cutting vegetables too small – They turn to mush during long cooking; aim for 1-inch pieces
• Don’t lift the lid repeatedly – Temperature drops significantly each time, extending cooking duration
• Never use frozen chicken – Start with thawed meat for food safety and even cooking throughout
• Don’t add dairy early – If using cream, stir in only during final 15 minutes to prevent curdling

What to Serve With Slow Cooker Chicken Stew

Bread options: Crusty sourdough, garlic bread, or homemade biscuits turn this stew into complete meal. Bread serves double duty soaking broth and adding satisfying carbs.

Complete meal context: This stew already contains protein, vegetables, and starch, making sides optional. Light cucumber salad or simple coleslaw adds refreshing crunch contrast.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, frozen vegetables work great as time-saver. Add them during final hour of cooking to maintain texture and prevent mushiness from extended heat exposure.

How do I store leftovers?

Store cooled stew in airtight containers in refrigerator up to 4 days. Reheat gently on stovetop or microwave individual portions. Flavors improve after day or two.

Can I make this on the stovetop instead?

Absolutely—after searing chicken, transfer everything to large pot. Bring to boil, reduce to simmer, cover and cook 45-60 minutes until chicken is tender and cooked through.

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