This Slow Cooker Chicken Stew is a warm and hearty dish that’s perfect for chilly days. Just toss in chicken, veggies, and spices, and let the slow cooker work its magic!
Honestly, the smell while it cooks is half the fun! I love serving this stew with some crusty bread to soak up all that delicious broth. Trust me; it’s comfort food at its best!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my go-to for their moisture and flavor. Breasts work too, but thighs tend to be more forgiving in the slow cooker. If looking for a lighter option, you can consider removing the skin and using turkey instead.
Carrots and Potatoes: Fresh veggies are best, but if you’re in a pinch, frozen carrots or potatoes can work as substitutes. Just toss them in later to avoid mushiness. Sweet potatoes can also be a nice twist for sweetness.
Broth: Low-sodium chicken broth keeps the stew flavorful without being too salty. If you need a vegetarian option, switch to vegetable broth, but do adjust the spices to enhance the flavor.
Herbs and Spices: While I love thyme and rosemary, feel free to mix it up with herbs like oregano or bay leaves for a different twist. A little splash of lemon juice adds brightness too!
How Can I Achieve Tender Chicken in My Stew?
The key to tender chicken is to not rush the cooking process. Slow cooking allows the chicken to gradually become tender and soak up all the flavors. Here’s how:
- Start with evenly cut pieces to ensure uniform cooking.
- Keep it covered while cooking; this helps maintain moisture.
- Avoid overcooking; check your chicken early if you’re using the high setting.
If you find the chicken is falling apart, simply shred it back into the stew for added texture and flavor!
What’s the Best Way to Thicken the Stew?
If you prefer a thicker stew, adding a flour slurry is effective. Here’s how to do it:
- Mix the flour with cold water until smooth to prevent lumps.
- Stir the slurry into the stew about 30 minutes before serving.
- Let it cook uncovered for a while so it thickens properly.
Alternatively, mashing a few of the potatoes in the stew can also create a nice thick texture without extra ingredients!
Slow Cooker Chicken Stew
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 large carrots, peeled and sliced into thick rounds
- 4 large potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
- Bread, for serving (optional)
How Much Time Will You Need?
This delicious slow cooker chicken stew requires about 15 minutes of prep time and then you can let it cook on low for 7-8 hours or on high for 4-5 hours. Perfect for a busy day when you want a warm, hearty meal waiting for you!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions are softened and fragrant, stirring occasionally to prevent burning.
2. Combine in the Slow Cooker:
Transfer the sautéed onions and garlic into your slow cooker. Then add the sliced carrots, chopped potatoes, sliced celery, and the bite-sized chicken pieces.
3. Season the Ingredients:
Sprinkle in the dried thyme, rosemary, paprika, salt, and pepper. Gently toss everything in the slow cooker to ensure that the spices are evenly distributed.
4. Add Broth and Bay Leaves:
Pour the low-sodium chicken broth over the mixture in the slow cooker. Toss in the bay leaves—these will add wonderful flavor!
5. Cook:
Cover the slow cooker, and set it to cook on low for 7-8 hours or on high for 4-5 hours. It’s ready when the chicken is fully cooked and the vegetables are tender.
6. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a small amount of cold water to create a smooth slurry about 30 minutes before serving. Stir the mixture into the stew and cook uncovered for the remaining time.
7. Final Touches:
Just before serving, don’t forget to remove the bay leaves! Taste the stew and adjust with extra salt and pepper if needed.
8. Serve and Enjoy:
Ladle the warm stew into bowls, garnish with chopped fresh parsley, and serve with some crusty bread on the side for soaking up that delicious broth. Enjoy your comforting meal!
Happy cooking!
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Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it is fully thawed before adding it to the slow cooker. Thawing in the refrigerator overnight is best, or you can use the quick method by submerging the sealed chicken in cold water for about an hour.
Can I Make This Stew Ahead of Time?
Definitely! You can prepare all the ingredients and put them in the slow cooker, then refrigerate until you’re ready to cook. Just be sure to let it sit at room temperature for about 30 minutes before turning on the slow cooker.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally for even heating. If it looks a bit thick, adding a splash of broth or water can help loosen it up!
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to get creative by adding other vegetables like green beans, peas, or even mushrooms. Just keep in mind that denser veggies like sweet potatoes might take longer to cook, so chop them small to ensure everything cooks evenly.
