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Slow Cooker Chicken Stew

A comforting and hearty stew filled with tender chicken and a medley of vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 grams boneless, skinless chicken thighs or breasts
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4 medium potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1 liter low-sodium chicken broth
  • 30 grams tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 30 grams all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish, optional)

Method
 

Preparation
  1. Sear the chicken in a hot skillet until golden brown to enhance flavor and color.
  2. Place the seared chicken, diced vegetables, potatoes, minced garlic, and bay leaves into the slow cooker.
  3. Sprinkle thyme, salt, and pepper over the ingredients and stir to distribute evenly.
  4. Pour in the chicken broth. If using flour for thickening, whisk it with a little broth or water before adding it, or sprinkle it over the other ingredients and stir to incorporate.
  5. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken and vegetables are tender.
  6. Remove the bay leaves before serving. Taste and adjust seasoning, then serve garnished with fresh parsley.

Notes

Serve warm in generous bowls with crusty bread or over rice for a complete meal. Excellent for leftovers, easily reheated.