Slow Cooker Chicken Stew

A slow cooker full of tender chicken, soft carrots and potatoes, and a gently thickened broth — that’s what this stew delivers. I make it on blustery weeknights when everyone needs a warm, low-effort dinner that still tastes homemade. It’s forgiving (the slow cooker does most of the work), family-friendly, and stretches well for leftovers. If you enjoy simple comfort-food recipes that scale, you might also like this creamy dip that’s great for parties: buffalo chicken dip with cottage cheese.

Why you’ll love this dish

This slow cooker chicken stew is the kind of recipe that wins on convenience and flavor. You can brown the chicken in 10 minutes and then walk away for hours. The slow, moist cooking keeps thighs juicy and lets the vegetables absorb savory broth. It’s budget-friendly (potatoes and carrots bulk up the meal), kid-approved, and easy to adapt to what’s on hand. Make it for a cozy weeknight, a casual family dinner, or when you want a hands-off meal that still smells like home.

Step-by-step overview

• Brown the chicken to create flavor.
• Add aromatics, vegetables, herbs, and broth to the slow cooker.
• Let everything cook low and slow for about 7 hours.
• In the last hour, stir in a flour-milk mixture to thicken the stew.
• Remove the bay leaf and serve warm.

This quick overview sets expectations: a short active time up front (browning and chopping) followed by long hands-off simmering. Now gather the ingredients.

What you’ll need

• 1 1/2 lbs chicken thighs (bone-in or boneless; thighs stay juicier than breasts)
• 1 bay leaf
• 3 carrots, peeled and cut into chunks
• 6 cloves garlic, minced
• 1 cup frozen green peas
• 1 onion, chopped (large)
• 2 potatoes, cut into 1/2-inch cubes (about 1 pound)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cups chicken broth (low-sodium preferred)
• 3 tbsp all-purpose flour (see notes for thickening alternatives)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil
• 1/2 cup milk (whole or 2% — nondairy milks work for thinning but may change texture)

Substitutions/notes inline:

• Use boneless skinless thighs for faster cooking, but reduce time slightly.
• For gluten-free thickening, swap flour for 2 tbsp cornstarch mixed with 2 tbsp cold water (add during last 30 minutes).
• Use vegetable broth and chickpeas for a vegetarian spin (see Variations).

Step-by-step instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Season the chicken lightly with salt and pepper. Brown the thighs 3–4 minutes per side until golden. Transfer the browned chicken to the slow cooker.
3. Add the chopped onion and minced garlic to the slow cooker, followed by the carrots, cubed potatoes, frozen peas, bay leaf, rosemary, thyme, salt, and pepper. Nestle the chicken among the vegetables.
4. Pour 3 cups of chicken broth over everything so the ingredients are mostly covered.
5. Cover and cook on low for about 7 hours (or high for 3–4 hours) until the chicken is tender and vegetables are soft.
6. About 1 hour before serving, whisk 3 tablespoons of flour into 1/2 cup of milk until smooth. Stir this mixture into the stew to thicken. Continue cooking for the final hour so the stew thickens and the raw flour taste cooks out.
7. Remove and discard the bay leaf. Adjust seasoning with salt and pepper, shred or slice the chicken if desired, and serve.

Best ways to enjoy it

• Ladle over buttered egg noodles or steamed rice for a hearty bowl.
• Spoon onto mashed potatoes for a classic comfort pairing.
• Serve with thick slices of crusty bread or warm dinner rolls to soak up the broth.
• A simple green salad or steamed green beans provide fresh contrast.
• For drinks, an easy-bodied red like a Pinot Noir or a crisp white like Sauvignon Blanc complements the stew’s herbal notes.

Storage and reheating tips

• Refrigerator: Cool the stew within two hours and store in an airtight container for 3–4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, stirring occasionally. If reheating from frozen, simmer gently until heated through.
• Safety: Always bring reheated leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Browning adds depth: Don’t skip browning the thighs — those browned bits build richer flavor in the final stew.
• Control thickness: If the stew gets too thick, stir in extra broth or milk. If it’s thin, mix a little flour or cornstarch with cold water and simmer until thickened.
• Timing for peas: Add frozen peas toward the last hour to keep their color and texture.
• Herb boost: Fresh rosemary and thyme (half the amount of dried) can be stirred in at the end for bright flavor.
• Make-ahead: Assemble everything in the slow cooker insert the night before, refrigerate (covered), then start cooking in the morning for dinner.

If you enjoy creamy, crowd-pleasing chicken dishes, also check out this indulgent buffalo chicken dip with cottage cheese for game-day or party inspiration.

Creative twists

• Creamy twist: Swap half the broth for a cup of cream or coconut milk for richer texture.
• Spanish-style: Add a teaspoon of smoked paprika and chopped chorizo.
• Italian herbs: Replace rosemary and thyme with oregano and basil; finish with grated Parmesan.
• Spicy kick: Stir in a spoonful of harissa or cayenne to taste.
• Vegetarian version: Omit chicken, use vegetable broth, add a can of drained chickpeas and extra mushrooms for meaty texture.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep (chopping, browning) is 20–30 minutes. Slow cooker time is about 7 hours on low or 3–4 hours on high.

Q: Can I use frozen chicken thighs?
A: It’s safer to thaw chicken before browning. Frozen chicken can be added directly to a slow cooker, but it increases the time and may keep the meat in the danger zone longer; thawing first yields better and safer results.

Q: What if I don’t want to use flour?
A: Use cornstarch (mixed with cold water) or arrowroot as a gluten-free thickener. Add these in the last 20–30 minutes and simmer until glossy.

Q: Can I cook this on high instead of low?
A: Yes — high works in a pinch (3–4 hours), but low yields more tender chicken and melded flavors.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Repeated cooling and reheating increase food-safety risk. Store leftovers promptly and reheat only once.

Conclusion

For a different take with wine pairing ideas and a festive twist, see this detailed Slow Cooker Chicken Stew | Living Lou: Slow Cooker Chicken Stew | Living Lou.

Slow Cooker Chicken Stew

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• Author: amir_hassan
• Total Time: 450 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A comforting slow cooker chicken stew filled with tender chicken, soft carrots, and potatoes, perfect for a cozy weeknight dinner.

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Ingredients

• 1 1/2 lbs chicken thighs (bone-in or boneless)
• 1 bay leaf
• 3 carrots, peeled and cut into chunks
• 6 cloves garlic, minced
• 1 cup frozen green peas
• 1 onion, chopped (large)
• 2 potatoes, cut into 1/2-inch cubes (about 1 pound)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cups chicken broth (low-sodium preferred)
• 3 tbsp all-purpose flour
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil
• 1/2 cup milk (whole or 2%)

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Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Season the chicken lightly with salt and pepper. Brown the thighs for 3–4 minutes per side until golden. Transfer the browned chicken to the slow cooker.
3. Add the chopped onion and minced garlic to the slow cooker, followed by the carrots, cubed potatoes, frozen peas, bay leaf, rosemary, thyme, salt, and pepper. Nestle the chicken among the vegetables.
4. Pour 3 cups of chicken broth over everything so the ingredients are mostly covered.
5. Cover and cook on low for about 7 hours (or high for 3–4 hours) until the chicken is tender and vegetables are soft.
6. About 1 hour before serving, whisk 3 tablespoons of flour into 1/2 cup of milk until smooth. Stir this mixture into the stew to thicken. Continue cooking for the final hour.
7. Remove and discard the bay leaf. Adjust seasoning with salt and pepper, shred or slice the chicken if desired, and serve warm.

Notes

For gluten-free thickening, swap flour for cornstarch mixed with cold water. For a vegetarian version, use vegetable broth and add chickpeas.

• Prep Time: 30 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American