Go Back Email Link
–+ servings
Slow cooker chicken stew social media image.
Print Recipe
4.80 from 10 votes

Slow Cooker Chicken Stew

Made with chicken thighs and loaded with veggies in a flavorful broth, this Slow Cooker Chicken Stew is the perfect meal for a cold night.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • 2 Russet potatoes, peeled and diced
  • 3 Celery Stalks, sliced slices into 1" pieces
  • 3 Large Carrots, peeled and sliced
  • 1 Small yellow onion, peeled and diced
  • 15 ounce Canned diced tomatoes
  • 3 Garlic cloves
  • 1/2 tablespoon Italian seasoning
  • 1 Bay leaf
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon Black pepper more or less to taste
  • 2 cups Low sodium chicken broth
  • 1 tablespoon Tomato paste
  • 3 pounds Boneless skinless chicken thighs about 6-8 thighs
  • 2 tablespoons Cornstarch
  • 1/4 cup Milk
  • 2 tablespoons Fresh chopped parsley

Instructions

  • Place the vegetables in the bottom of a 6 quart slow cooker. Pour in the chicken broth, then add the Italian seasoning, bay leaf, salt and 1/4 teaspoon pepper and add the tomato paste.
  • Sprinkle chicken with a little salt and pepper then add to the slow cooker on top of the vegetables.
  • Cover and cook on LOW for 6 hours or on HIGH for 4 hours, or until vegetables are tender and chicken is cooked through.
  • About 15-30 minutes before serving, whisk together cornstarch and milk in a small bowl until cornstarch is dissolved. Pour into the slow cook and gently stir until combined. Cover and turn to low or warm setting until ready to serve (within 30 minutes).

Notes

  • Refrigerating: Cool completely and store in an airtight container in the fridge for up to 4-5 days.
  • Freezing: Cool completely and store in airtight freezer safe containers and freezer for up to 4-6 months. Keep in mind that the texture of the veggies and potatoes may be a little mushy upon thawing. Thaw before reheating.
  • Reheating: I recommend reheating in a small saucepan on the stove top. You can also microwave for 60-90 second, stirring halfway through. 
  • To make on the stove top, heat melt some butter and saute the vegetables. Add the herbs and seasonings and saute for another minute. Add the broth and bring to a boil, then add the chicken and potatoes. Reduce to a simmer and cover and cook for about 20-30 minutes or until chicken and potatoes are cooked through. Add cornstarch slurry and heat for an additional 5-10 minutes.

Nutrition

Calories: 456kcal | Carbohydrates: 41g | Protein: 50g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 631mg | Potassium: 1770mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10847IU | Vitamin C: 24mg | Calcium: 112mg | Iron: 5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code