Can I use bone-in chicken or remove the skin?

Yes, I can. In Slow Cooker Chicken Stew, I prefer boneless, skinless chicken for a tender, uniform texture. You can also use bone-in pieces, which add richer flavor and collagen. If you use bone-in, expect a touch longer cooking time and check that the meat falls apart. Remove skin to keep it lighter.

Can I cook this on high for 4 hours?

Yes. I often cook Slow Cooker Chicken Stew on high for about four hours. The result is less tender meat and a chunkier texture. Avoid lifting the lid during cooking to keep heat steady. Check the potatoes and chicken for doneness, then adjust seasoning.

Is this recipe gluten-free?

Yes, Slow Cooker Chicken Stew is gluten-free as written, but I watch broth labels. I use gluten-free chicken broth and avoid flour in seasoning to keep it safe from cross-contamination.

Can I freeze leftovers?

Absolutely. I freeze Slow Cooker Chicken Stew after cooking, or I freeze the raw components before cooking. Freeze in labeled portions for 2–3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

How can I thicken without cornstarch?

I like to thicken without cornstarch with a flour slurry whisked into the pot. You can also reduce the broth by simmering uncovered after cooking. Mashed potatoes or a splash of cream work too.

Slow Cooker Chicken Stew: 7 Ultimate Cozy Delicious.

Description

Slow Cooker Chicken Stew: A hearty, cozy, and fuss-free chicken stew cooked in the slow cooker with tender chicken, potatoes, carrots, and peas.

Ingredients

Scale

1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
3 carrots, peeled and sliced
3 medium potatoes, diced
2 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup frozen peas
3 cups chicken broth
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp paprika
1 bay leaf
2 tbsp olive oil
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

Heat olive oil in a skillet and sear chicken pieces until lightly browned (optional for extra flavor).
Place chicken, carrots, potatoes, celery, onion, and garlic in the slow cooker.
Add chicken broth, tomato paste, salt, pepper, thyme, paprika, and bay leaf. Stir to combine.
Cover and cook on low for 7 hours or high for 4 hours, until vegetables are tender and chicken is cooked through.
During the last 30 minutes, stir in peas. For a thicker stew, mix cornstarch and water, then stir into the stew and cook for 15–20 more minutes.
Remove bay leaf, adjust seasoning, and serve warm with crusty bread.

Notes

Optional: Sear the chicken first for extra flavor, but it can be skipped to keep things ultra-easy.
Can use a mix of chicken thighs and breasts if you prefer.
Leftovers refrigerate well for up to 3–4 days and freeze nicely for longer storage.
To thicken, add the cornstarch slurry during the last 15–20 minutes as noted.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Stew
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup (about 1/4 of recipe)
Calories: 480
Sugar: 6 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 140 mg

Keywords: Slow Cooker Chicken Stew, Crockpot chicken stew, hearty chicken stew, comfort food, family dinner