A hearty and comforting classic, this Slow Cooker Chicken Stew is the perfect one-pot meal for a busy weeknight. Tender chicken and vegetables simmer in a flavorful broth, creating a satisfying and nourishing dish that the whole family will love. The slow cooker does all the work, so you can come home to a delicious and healthy dinner.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch chunks (Chicken thighs are recommended for juicier and more flavorful results)
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour
- 3 cups chicken broth (low-sodium preferred)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet potatoes work well)
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Preparation:
Step 1: Prepare the Chicken
Season the chicken pieces generously with salt and pepper. Place the flour in a shallow dish or bag. Toss the chicken in the flour, ensuring each piece is lightly coated. This helps to thicken the stew and adds a slight richness.
Step 2: Assemble the Stew
Place the floured chicken pieces in the bottom of your slow cooker. Add the diced potatoes, sliced carrots, sliced celery, diced onion, and minced garlic on top of the chicken.
Step 3: Make the Broth Mixture
In a separate bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Ensure the tomato paste is fully incorporated into the broth.
Step 4: Combine and Cook
Pour the broth mixture over the chicken and vegetables in the slow cooker. Stir gently to ensure all ingredients are moistened.
Step 5: Slow Cook to Perfection
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and the vegetables are easily pierced with a fork.
Step 6: Add Peas (Optional)
If using frozen peas, stir them into the stew about 30 minutes before serving. This ensures they are heated through but not mushy.
Step 7: Garnish and Serve
Before serving, remove the bay leaf from the stew. Sprinkle generously with fresh chopped parsley for a burst of freshness and color. Serve hot.
Why You’ll Love This Recipe:
- Effortless Comfort: The slow cooker does almost all the work, making it perfect for busy weeknights.
- Hearty and Satisfying: Packed with protein and vegetables, this stew is a complete and nourishing meal.
- Customizable: Easily adapt the vegetables and seasonings to your liking.
- Freezer-Friendly: Leftovers can be easily frozen for future meals.
- Flavorful: The slow cooking process allows the flavors to meld together beautifully, creating a rich and complex taste.
Serving Suggestions:
- Serve in a bowl with a side of crusty bread for dipping in the delicious broth.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Serve with a side salad for a complete and balanced meal.
- For a fancier presentation, serve in individual ramekins or bowls.
- Add a sprinkle of red pepper flakes for a touch of heat.
Tips:
- Browning the Chicken (Optional): For an even deeper flavor, you can brown the chicken in a skillet before adding it to the slow cooker. Sear the chicken in a little olive oil over medium-high heat for 2-3 minutes per side.
- Thickening the Stew: If you prefer a thicker stew, remove about 1 cup of the cooked potatoes, mash them, and stir them back into the stew. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
- Using Bone-In Chicken: For even more flavor, you can use bone-in chicken thighs or drumsticks. Be sure to remove the bones before serving. The bones add a rich depth of flavor to the broth.
- Vegetable Variations: Feel free to add other vegetables such as green beans, parsnips, turnips, or mushrooms.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Fresh Herbs: If you have fresh thyme and rosemary available, use about 1 tablespoon of each, chopped, in place of the dried herbs.
- Don’t Overcook: Overcooking can make the chicken dry. Check the chicken’s tenderness and the vegetable’s doneness towards the end of the cooking time.
Prep Time: 20 minutes Cook Time: 6-8 hours (low) or 3-4 hours (high) Total Time: 6 hours 20 minutes – 8 hours 20 minutes (low) or 3 hours 20 minutes – 4 hours 20 minutes (high)
Nutritional Information (Estimated per serving, without peas):
- Calories: Approximately 350-400 kcal
- Protein: 35-40g
- Fat: 10-15g (depending on chicken used)
- Carbohydrates: 25-30g
- Sodium: Varies depending on broth used
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion:
This Slow Cooker Chicken Stew is a simple, satisfying, and healthy meal that’s perfect for any occasion. With minimal effort, you can enjoy a flavorful and comforting stew that’s sure to become a family favorite. So gather your ingredients, toss them in the slow cooker, and let the magic happen! Enjoy!
Q&A:
Q1: Can I use chicken breasts instead of chicken thighs? A: Yes, you can use chicken breasts, but chicken thighs tend to be more flavorful and stay more moist during the slow cooking process. If using chicken breasts, be sure not to overcook them, as they can become dry.
Q2: Can I make this stew on the stovetop? A: Absolutely! To make it on the stovetop, use a large pot or Dutch oven. Follow the same steps for preparing the chicken and vegetables. Sauté the onions, carrots, and celery for about 5-7 minutes before adding the chicken and broth mixture. Bring to a simmer, then reduce heat and cover. Cook for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Q3: Can I freeze this stew? A: Yes, this stew freezes very well. Allow the stew to cool completely before transferring it to freezer-safe containers or bags. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Q4: What can I substitute for Worcestershire sauce? A: If you don’t have Worcestershire sauce, you can substitute a mixture of soy sauce, ketchup, and a little bit of vinegar. Alternatively, a small amount of balsamic vinegar can add a similar depth of flavor.
Q5: Can I add noodles to this stew? A: Yes, you can add noodles to this stew. Add about 1 cup of egg noodles during the last 30 minutes of cooking. You may need to add a little extra broth to prevent the stew from becoming too thick.
