This slow cooker chicken stew is warm, hearty, and loaded with soft, tender chicken and chunky vegetables in a savory broth. The chicken becomes meltingly tender, potatoes and carrots soak up the broth, and the garlic and thyme add a gentle, homey flavor. It’s very easy because the slow cooker does most of the work and you can brown the chicken quickly for extra flavor. Serve it with crusty bread, over rice, or with a simple salad for a complete meal. If you enjoy creamy slow-cooker chicken dishes, you can find a related idea at creamy slow cooker chicken inspiration.

Why You’ll Love This Slow Cooker Chicken Stew Recipe

Hands-off cooking: brown the chicken, then let the slow cooker finish the work.
Deep, homey flavor from seared chicken, garlic, and a long, gentle simmer.
Thick, comforting broth when you use the optional flour for a stew-like texture.
Uses basic, budget-friendly ingredients you likely have on hand.
Flexible: thighs or breasts both work and you can swap vegetables.
Makes great leftovers and reheats well for busy weeknights.
Easy to scale up for family dinners or to feed a crowd.
Gentle seasoning that lets the chicken and vegetables shine.

What Is Slow Cooker Chicken Stew Recipe?

This is a slow-cooked stew made with boneless, skinless chicken, carrots, celery, potatoes, onion, and garlic in a savory chicken broth with tomato paste and thyme. The taste is warm and comforting: the broth is mild and rich, the chicken is tender, and the vegetables add sweetness and texture. The cooking method is low-and-slow in a slow cooker (or Crock-Pot), which breaks down the chicken and melds flavors without constant attention. The vibe is classic comfort food — perfect for a weeknight dinner, a lazy weekend meal, or a cozy family table.

Ingredients for Slow Cooker Chicken Stew Recipe

For the Base

2 pounds boneless, skinless chicken thighs or breasts
3 carrots, diced
3 celery stalks, diced
1 onion, diced
4 medium potatoes, peeled and cubed

For the Flavor

4 cloves garlic, minced
4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste

Optional for Texture

1/4 cup all-purpose flour (optional, for thickening)

To Serve

Fresh parsley, chopped (for garnish, optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs stay moister and add flavor; breasts are leaner. Both listed options work fine.
Broth: Low-sodium chicken broth is best so you can control salt. Use regular broth if you prefer stronger flavor.
Potatoes: Yukon Gold or russet work well; baby potatoes are fine if you cube them.
Flour: For a gluten-free option, use 3 tablespoons cornstarch mixed with cold water and stir in during the last 20–30 minutes of cooking. If you skip flour, the stew will be more broth-like.
Tomato paste: Adds depth. You can use a splash of canned crushed tomatoes if needed, but stick to the listed amount for balanced flavor.
Herbs: Swap dried thyme for dried rosemary or a teaspoon of Italian seasoning if you want a different herb profile.

Step-by-Step Instructions

Step 1 – Sear the chicken

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. You don’t need to cook through.
Visual cue: The chicken should have a light brown crust, not blackened.

Step 2 – Add ingredients to the slow cooker

Place the seared chicken, diced carrots, celery, onion, potatoes, minced garlic, and bay leaves into the slow cooker.

Step 3 – Season and combine

Sprinkle the dried thyme, salt, and pepper over the ingredients. Stir gently to spread the flavors without breaking up the potatoes.

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 tomato paste.
If using the flour, either whisk the 1/4 cup flour with a little broth or water until smooth and then stir it into the slow cooker, or sprinkle the flour over the ingredients and stir well to avoid lumps.

Step 5 – Cook low and slow

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and vegetables are tender and cooked through.
Pro cue: Choose low for richer flavor and more tender textures; high works if you’re short on time.

Step 6 – Finish and serve

Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Pro Tips for Success

Dry the chicken before searing to get a better brown crust and more flavor.
Don’t overfill the slow cooker; keep ingredients below the max fill line for even cooking.
Use low-sodium broth so you can control the final salt level. Taste at the end and add salt last.
If using breasts, check them earlier for doneness to avoid drying out—they can finish cooking faster than thighs.
For a smoother broth, whisk the flour with cold liquid before adding to avoid lumps.
If the potatoes are very small, cut them into larger pieces so they don’t disintegrate during long cook times.
Remove bay leaves before serving to avoid a sharp, bitter bite if left in.

Flavor Variations

Optional: Add 1 cup frozen peas in the last 15 minutes of cooking for color and sweetness.
Optional: Stir in 1/2 cup heavy cream or 1/2 cup sour cream at the end for a creamier stew (adds richness).
Optional: Add 1 teaspoon smoked paprika for a mild smoky flavor that pairs well with tomato paste.
Optional: Finish with a squeeze of lemon juice just before serving to brighten the flavors.
Optional: Swap the tomato paste for 2 tablespoons of pesto (stir in at the end) for a herb-forward twist.
Optional: Add a parsnip or turnip with the root vegetables for an earthy variation.

Serving Suggestions

Serve with a thick slice of crusty bread or dinner rolls to soak up the broth.
Spoon over steamed rice or egg noodles for a more filling meal.
Pair with a simple green salad tossed with vinaigrette to cut the richness.
Serve with a side of roasted Brussels sprouts or green beans for more vegetables.
For weeknight ease, ladle into deep bowls and top with chopped parsley and a grind of black pepper.
Offer grated cheese on the side for anyone who wants extra richness.

Make-Ahead, Storage & Reheating

Make-ahead: Chop vegetables and mince garlic up to 24 hours ahead and store in airtight containers in the fridge. You can also brown the chicken and refrigerate it for a day before assembling.
Storage: Refrigerate leftovers in a sealed container for up to 3–4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Microwave in covered portions, stirring halfway, until hot.
Texture note: Potatoes may absorb broth and soften further after refrigeration. Add a splash of broth or water when reheating if the stew seems thick.

Storage and Freezing Instructions

Freezing: You can freeze the stew for up to 3 months. Cool completely, transfer to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion.
Thawing: Thaw in the refrigerator overnight before reheating.
If you prefer, freeze the cooked chicken and vegetables separately from the broth to preserve texture; combine and heat gently when ready to eat.
If freezing is not recommended: none — freezing is fine here, but expect a slight texture change in potatoes and celery. If you want to avoid that, par-cook vegetables slightly less before freezing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 360 kcal | 32 g | 25 g | 12 g | 4 g | 520 mg

Estimates vary by brands and portions.

FAQ About Slow Cooker Chicken Stew Recipe

Q: How do I thicken the stew if it’s too thin?
A: Mix 1–2 tablespoons cornstarch with cold water and stir into the stew, then cook 15–20 minutes more. Alternatively, use the optional flour method at the start.

Q: Why are my potatoes falling apart?
A: Potatoes can break down if cut too small or if cooked on high for too long. Use larger cubes and prefer low heat to keep shape.

Q: Can I use frozen chicken?
A: It’s better to thaw first. Frozen chicken takes longer to reach safe temperature and raises food safety concerns in a slow cooker.

Q: Is it necessary to sear the chicken?
A: Searing adds flavor and color but is optional. If you skip searing, the stew will still be tasty though slightly less deep in flavor.

Q: How do I adjust seasonings for a salt-sensitive diet?
A: Use low-sodium broth and skip added salt until the end. Taste and add small amounts as needed.

Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes. Simmer in a large pot on low for 45–60 minutes, stirring occasionally, until chicken and vegetables are tender.

TastyInspo Notes

Finish with a few fresh parsley leaves on top for a bright look and fresh pop of flavor.
If you like texture contrast, reserve some diced raw carrot and add them in the last 30 minutes of cooking.
For cleaner plating, skim fat from the top after chilling and reheating for a leaner presentation.
Use a wide bowl to show the colorful vegetables and make it easier to spoon up broth and solids.
Add a grind of fresh black pepper and a tiny drizzle of olive oil at the end for a glossy finish.

Troubleshooting

Bland flavor: Add more salt, a squeeze of lemon, or a splash of Worcestershire sauce for depth.
Too thick: Stir in up to 1 cup extra chicken broth or water and simmer 10–15 minutes.
Too watery: Mix 1–2 tablespoons cornstarch with cold water and stir in, cook until thickened.
Overcooked chicken: Shred and stir back into the stew; serve over rice to mask texture.
Vegetables too firm: Continue cooking on low for another 30–60 minutes until tender.
Burnt bottom: Reduce the heat, transfer stew to a clean slow cooker or pot, and continue cooking gently.

Final Thoughts

This slow cooker chicken stew is simple, filling, and forgiving. It’s a reliable weeknight go-to that makes plenty of comforting leftovers and can be tweaked for your taste. The slow cooker lets flavors develop with minimal effort, so you get a warm, satisfying meal without stress.

Conclusion

For a full take on a slow cooker chicken stew with a slightly different twist and serving idea, see the recipe at Slow Cooker Chicken Stew | Living Lou.