This Slow Cooker Chicken Stew is a warm hug in a bowl! It features tender chicken, colorful veggies, and tasty herbs all simmered together for hours.
On busy days, I love just tossing everything in the pot and letting it do the work. Plus, the smell makes your home feel cozy! Who doesn’t love a dish that cooks itself?
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless thighs for more flavor and tenderness, but breasts work too! If you need a leaner option, try turkey. For a vegetarian stew, swap chicken for chickpeas or tofu, but adjust cooking time.
Vegetables: Carrots and potatoes are classic, but feel free to add other veggies like celery or green beans. If you don’t have fresh mushrooms, canned ones or even frozen can work well. Just adjust the cooking time slightly.
Broth: Chicken broth adds great depth, but vegetable broth can be used for a vegetarian stew. Homemade stock or low-sodium varieties also work, allowing you to control the saltiness.
Dairy: Heavy cream gives creaminess, but you can substitute half-and-half, whole milk, or even coconut milk for a dairy-free option. If you want fewer calories, use Greek yogurt stirred in at the end for creaminess.
How Do I Get My Chicken Stew Creamy and Flavorful?
The key to a creamy and flavorful stew starts with browning the chicken. This step adds depth and color to the dish. Here’s how to do it right:
- Use a large skillet to ensure even cooking. Heat olive oil over medium-high heat, then add chicken pieces.
- Cook until golden brown, about 3-4 minutes on each side. This caramelizes the chicken’s surface.
- Layer the cooked chicken on top of veggies in the slow cooker to keep it tender during cooking.
- Finally, stir in the cream about 30 minutes before serving to ensure it doesn’t curdle. This adds richness and a nice texture to your stew.
Remember to taste and adjust seasonings before serving. A sprinkle of fresh herbs at the end really brightens up the dish!
Slow Cooker Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This Slow Cooker Chicken Stew is a breeze to make! Prep time takes about 15-20 minutes, and cooking will take either 6-8 hours on low or 3-4 hours on high. Just let your slow cooker do its magic while you enjoy the delicious aroma filling your home!
Step-by-Step Instructions:
1. Brown the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chunks of chicken and brown them on all sides — this should take about 3-4 minutes per side. Once browned, remove the chicken from the skillet and set it aside.
2. Prepare the Veggies:
In your slow cooker, add the chopped carrots, diced potatoes, sliced mushrooms, chopped onion, minced garlic, and frozen peas. These colorful veggies will add both flavor and nutrition to your stew!
3. Combine Ingredients:
Next, place the browned chicken pieces on top of the vegetable mix in the slow cooker. Pour in the chicken broth and sprinkle the flour evenly on top. This will help thicken your stew. Then, add the dried thyme, rosemary, bay leaves, salt, and pepper to taste.
4. Let it Cook:
Gently stir the mixture to combine — try not to disturb the chicken too much! Then, cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until everything is tender and the chicken is cooked through.
5. Finish with Cream:
About 30 minutes before you’re ready to serve, stir in the heavy cream (or half-and-half) to add that rich, creamy texture to your stew. This is where the magic happens! Taste and adjust the seasoning if needed.
6. Serve and Enjoy:
When the cooking time is up, remember to remove the bay leaves before serving. Ladle the hearty stew into bowls, garnish with freshly chopped parsley or thyme, and serve hot. It pairs wonderfully with some crusty bread on the side!
This hearty, creamy chicken stew is great comfort food for chilly days and is super easy to prepare ahead of time. Enjoy the warmth and flavor with every spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the fridge or use the cold water method: seal the chicken in a bag and submerge it in cold water until thawed.
Can I Add Other Vegetables?
Absolutely! Feel free to get creative. You can add green beans, corn, or celery. Just keep in mind that denser vegetables may need longer cooking times, so chop them smaller for even cooking.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, make sure to let it cool completely before transferring to a freezer-safe container, where it can last for up to 3 months. Reheat on the stovetop or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the stew a day in advance. Just follow the recipe steps and store it in the fridge before cooking. When you’re ready, you can reheat it in the slow cooker or on the stove. Just be sure to add the cream shortly before serving for that fresh, creamy texture!