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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and chunky potato-carrot vegetables in a thick, golden gravy. Cook low for 6–8 hours, then thicken with a cornstarch slurry for a rich, spoonable finish.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 2 lb bone-in chicken thighs
baby potatoes
  • 1 lb baby potatoes
carrots
  • 3 carrots
celery
  • 3 celery
onion
  • 1 onion
garlic
  • 4 garlic
chicken broth
  • 2 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
tomato paste
  • 2 tbsp tomato paste
dried thyme
  • 1 tsp dried thyme
dried rosemary
  • 1 tsp dried rosemary
bay leaf
  • 1 bay leaf
cornstarch
  • 3 tbsp cornstarch
water
  • 3 tbsp water
fresh parsley
  • 0.25 cup fresh parsley
salt and pepper
  • 1 salt and pepper

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add baby potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  2. Nestle bone-in chicken thighs on top of the vegetables so the pieces sit mostly in the center.
  3. Add garlic, chicken broth, cream of chicken soup, and tomato paste over everything so the chicken is partially coated.
  4. Sprinkle dried thyme, dried rosemary, and bay leaf across the top for even seasoning coverage.
Cook until tender
  1. Cook on Low for 6-8 hours until the chicken is very tender and the vegetables are easily pierced with a fork.
  2. Cook on High for 3-4 hours until the chicken is very tender and the vegetables are easily pierced with a fork.
Shred and thicken
  1. Remove the chicken thighs, then discard the skin and bones and shred the meat into bite-size pieces.
  2. Remove the bay leaf from the stew and stir it out so it doesn’t get served.
  3. Whisk cornstarch and water together, then stir the slurry into the stew.
  4. Cook on High for 20 minutes until the gravy looks glossy and thick enough to coat a spoon.
Finish and serve
  1. Return the shredded chicken to the slow cooker and stir to distribute it through the thickened stew.
  2. Season with salt and pepper to taste, then garnish with fresh parsley right before serving.

Notes

For best texture, shred the chicken while it’s still warm so the meat separates easily, then stir it back in after thickening. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot throughout (thicken may look denser after chilling). Freezing is yes—freeze up to 3 months, then thaw overnight in the fridge and reheat. For a lighter option, use low-sodium chicken broth and reduced-fat cream of chicken soup.