Introduction

This slow cooker chicken stew is a comforting and hearty meal perfect for any day of the week. Packed with tender chicken, fresh vegetables, and aromatic herbs, it simmers effortlessly to deliver rich, deep flavors. It’s a simple recipe that fills your kitchen with warmth and satisfies the whole family.

A white speckled bowl filled with three layers of chicken soup sits centered on a matching white speckled plate. The top layer shows shredded pale chicken pieces, bright orange carrot slices, small chunks of light yellow potatoes, and translucent celery, all in a clear golden broth, garnished with fresh green herbs and black pepper. Around the plate are pieces of rustic torn bread with a golden-brown crust and a soft, fluffy inside. Nearby, more torn pieces of the same bread rest on a white marbled textured surface, scattered lightly with green herbs. A silver spoon is placed to the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs (about 900 g), trimmed
4 cups low-sodium chicken broth (960 ml)
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 medium onion, diced
2 celery stalks, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the chicken on both sides, 2–3 minutes per side. This step is optional but adds deeper flavor. Alternatively, you can add chicken directly to the slow cooker.
Step 2: Place carrots, potatoes, onion, celery, and garlic in the slow cooker. Add tomato paste, dried thyme, dried rosemary, and bay leaf; stir to combine with the vegetables.
Step 3: Nestle the browned or raw chicken thighs on top of the vegetables. Pour in the chicken broth until ingredients are mostly submerged. Cover the slow cooker.
Step 4: Cook on low for 6 hours or on high for 3–4 hours until the chicken is fully cooked and vegetables are tender.
Step 5: Remove the chicken and shred or cube it with two forks, then return it to the slow cooker. For a thicker stew, mix the flour with 3 tablespoons of cold broth to form a slurry, stir it into the stew, and cook uncovered for an additional 10–15 minutes until slightly thickened.
Step 6: Discard the bay leaf, adjust seasoning with salt and pepper to taste, stir in chopped parsley, and serve hot with crusty bread or over rice if desired.

Tips & Variations

For extra depth of flavor, brown the chicken before adding it to the slow cooker, but you can skip this step to save time.
Feel free to add other vegetables like peas, green beans, or mushrooms during the last hour of cooking.
If you prefer a thicker stew, the flour slurry is a simple way to thicken without changing the flavor.
Use bone-in chicken thighs for a richer taste, but adjust the cooking time accordingly.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of chicken soup sits on a white plate, placed on a white marbled surface. The soup has three main layers: at the bottom is a golden clear broth, filled with chunks of light brown shredded chicken, soft orange carrot slices, and pale yellow potato pieces. The top layer is sprinkled with small bright green chopped herbs. Around the bowl, there are pieces of torn bread with a rough, soft texture. A spoon with a dark handle rests beside the bowl on the white plate. In the blurred background, a similar bowl of soup on a white plate is partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may become dry during the slow cooking process. Thighs are preferred for their tenderness and flavor.

Do I need to brown the chicken before slow cooking?

No, browning the chicken is optional. It adds extra flavor and color, but you can skip it to save time and add the chicken directly to the slow cooker.