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Slow Cooker Chicken Stew - Image 3

Slow Cooker Chicken Stew

A comforting slow cooker chicken stew with tender chicken, vegetables, and herbs. Perfect for busy weeknights or cozy weekends.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 3 cups chicken broth low-sodium preferred
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 cup potatoes diced
  • 1 onion yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf bay leaf
  • 1/2 cup frozen peas added at the end
  • 2 tbsp cornstarch mixed with 2 tbsp water for thickening
  • Salt and pepper to taste

Equipment

  • Slow cooker (6-quart or larger)
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Place the chicken pieces, carrots, celery, potatoes, onion, and garlic into the slow cooker. Pour in the chicken broth and add the thyme, rosemary, and bay leaf. Stir to combine.
  2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the vegetables are tender.
  3. About 30 minutes before serving, stir in the frozen peas. Mix the cornstarch with water to create a slurry, then stir it into the stew to thicken. Continue cooking until the stew reaches your desired consistency.
  4. Season with salt and pepper to taste. Remove the bay leaf before serving.

Notes

Chef's Tips:
• For a richer flavor, brown the chicken pieces in a skillet before adding to the slow cooker.
• Avoid over-stirring to prevent breaking down the vegetables.
• Serve with crusty bread to soak up the delicious broth.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.