Can I use chicken breasts instead of thighs for this Slow Cooker Chicken Stew Recipe?

While chicken thighs are recommended for their tenderness and flavor in slow cooking, you can use boneless, skinless chicken breasts. Be aware they may dry out more easily; consider adding them during the last 2-3 hours of cooking on low.

How can I make my chicken stew thicker without cornstarch?

For a naturally thicker stew, you can mash some of the cooked vegetables (like potatoes if you add them, or carrots) against the side of the slow cooker, or remove a cup of the broth, blend it with a few veggies, and return it to the stew.

Can I add potatoes to this Slow Cooker Chicken Stew Recipe?

Absolutely! Potatoes are a wonderful addition. Cut them into 1-inch cubes and add them at the beginning of the cooking process along with the other vegetables so they have plenty of time to soften.

Is this Slow Cooker Chicken Stew suitable for meal prepping?

Yes, this chicken stew is excellent for meal prepping. It stores well in the refrigerator for several days and freezes beautifully, making it a convenient option for future meals.

Slow Cooker Chicken Stew Recipe

Description

A hearty and comforting Slow Cooker Chicken Stew recipe, perfect for a cozy meal. This stew features tender chicken and golden vegetables, all cooked to perfection in a slow cooker for maximum flavor and ease.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
Salt to taste
1 cup frozen peas
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)

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Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set aside.
Add the chopped onion, carrots, and celery to the same skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer the browned chicken and sautéed vegetables to the slow cooker.
Stir in the diced tomatoes (undrained), chicken broth, dried thyme, dried rosemary, and black pepper. Season with salt to taste.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas.
If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir this mixture into the slow cooker. Continue to cook until the stew has thickened to your desired consistency.
Serve hot and enjoy!

Notes

For extra flavor, you can add a bay leaf to the slow cooker along with the other seasonings, and remove it before serving.
Feel free to add other vegetables like potatoes (cut into 1-inch cubes) or mushrooms. Add potatoes at the beginning of cooking, and mushrooms during the last hour.
This stew freezes well. Store leftovers in an airtight container in the freezer for up to 3 months.
Serve with crusty bread or a side salad.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350-450
Sugar: 8-12g
Sodium: 500-700mg
Fat: 15-25g
Saturated Fat: 4-7g
Unsaturated Fat: 10-18g
Trans Fat: 0g
Carbohydrates: 25-35g
Fiber: 5-8g
Protein: 30-40g
Cholesterol: 90-120mg