Slow Cooker Chicken Stew is everything a good stew should be: tender chicken, hearty vegetables, and a rich, herby broth, no cream required. I use bone-in chicken thighs so the meat stays juicy through hours of slow cooking, and I cut the potatoes and carrots into large chunks so they hold their shape instead of turning mushy. It only takes about 20 minutes of hands-on prep. Load the slow cooker, then let it do the rest.
The Stew My Mom Made Every Sunday
This recipe is really special to me because I grew up eating chicken stew in Brazil. My mom used to make it for our Sunday family lunches (which are a big deal there!), and my sister and I absolutely loved it.
My dad would cook it sometimes too, so I’d say this is definitely one of our true family recipes. Even my sister, who doesn’t cook much, still makes chicken stew when she does. It’s that comforting and nostalgic.
Here in Canada, when I’m short on time, I make my Instant Pot Chicken Stew. It’s so quick, but I also love cooking it in the slow cooker. It fills my house with the same cozy aroma that reminds me of my childhood.
I love serving it with warm garlic bread to soak up the rich broth, mashed potatoes and a fresh arugula salad on the side to brighten things up. I hope you enjoy this delicious comfort food as much as my family and I have over the years! 💛
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken thighs: I’ve tested this recipe with thighs, and bone-in, skinless chicken thighs and it’s great because they stay juicy, tender, and flavorful even after hours of cooking. You can use chicken breasts, but they can turn dry or stringy if cooked too long. If you want melt-in-your-mouth chicken, thighs are the way to go.
Tomato Sauce and Tomato Paste: I’ve experimented with and without tomato paste, and it’s absolutely worth adding. The tomato sauce adds body and a mild acidity. The paste deepens the color and makes a richer, more flavorful broth. It’s what makes this stew taste like it simmered all day on the stove.
Carrots and Baby Potatoes: I recommend cutting your carrots and potatoes into large chunks so they hold their shape and don’t become mushy during the long cooking time. I’ve tried smaller pieces before, and they tend to fall apart too easily. Larger chunks absorb the flavorful broth while staying hearty.
Fresh Herbs (Thyme, Rosemary, and Bay Leaves): After testing with both dried and fresh herbs, fresh definitely wins. I tie them together in a small bouquet garni so they infuse the broth gently and evenly. They give the stew that cozy, homey aroma that fills your kitchen while it cooks.
How to Make Slow Cooker Chicken Stew
Before you start: I use a 6-quart slow cooker for this. Anything smaller and the broth won’t fully cover the chicken thighs.
Step 1: I heat the olive oil in a skillet over medium heat and sauté the onion and celery for 3 to 4 minutes, then add the garlic for one more minute. I don’t skip this step even though it adds a dish to wash. Raw onion straight into the slow cooker stays sharp and a little raw tasting after hours of cooking, and sautéing it first builds a base flavor you can’t get any other way.
Step 2: I transfer the onion mixture to the slow cooker, then add the chicken thighs, seasonings, coconut aminos, broth, tomato sauce, tomato paste, carrots, and potatoes, and nestle in the tied herbs. I stir gently just to combine everything, not to break down the vegetables.
Step 3: I cook it on low for 6 to 8 hours, or high for 3 to 4, until the chicken is falling off the bone. I always use bone-in thighs here. The bone slows the cooking just enough that the meat stays juicy through a long braise instead of drying out the way boneless pieces can.
Step 4: I pull the chicken out, discard the bones, and shred or chop the meat before returning it to the pot. I shred after cooking, not before, because the meat holds its moisture much better when it cooks in one piece.
Step 5: I fish out the herb bundle, taste, and adjust the seasoning. Long cooking mellows salt and pepper more than you’d expect, so I always taste again right before serving.
Olivia’s Tips
Avoid lifting the lid too often:
Every time you open the lid, heat escapes and cooking time extends by about 15–20 minutes. Trust the process!
Thicken the stew if needed:
If the broth feels too thin, remove the lid for the last 30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to create a silky, hearty texture.
Let it rest before serving:
Give the stew about 10 minutes to settle before serving—this allows the flavors to meld beautifully and the broth to thicken slightly.
Slow Cooker Chicken Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups white onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 2 pounds bone-in skinless chicken thighs (about 5-6 pieces)
- 1 teaspoon dried Italian seasoning
- 1 tablespoon onion powder
- Salt and ground black pepper to taste
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 1 ½ cups low-sodium chicken broth
- ½ cup tomato sauce
- 1 –2 tablespoons tomato paste for richer color and flavor
- 2 large carrots chopped
- 2 cups baby potatoes halved
- 1 bouquet garni tie together: 2 sprigs fresh thyme, 1 sprig rosemary, and 1 bay leaf
- 2 tablespoons fresh chopped parsley or chives optional, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Add onion and celery; cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Place the bone-in chicken thighs in the slow cooker. Top with the onion, celery, and garlic mixture. Add Italian seasoning, onion powder, black pepper, coconut aminos, chicken broth, tomato sauce, tomato paste, carrots, and potatoes. Stir gently to combine.
- Nestle the tied thyme, rosemary, and bay leaf into the stew.
- Cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and falling off the bone.
- Carefully transfer the chicken thighs to a plate. Remove and discard the bones. Shred or chop the chicken meat, then return it to the slow cooker.
- Remove the bouquet garni. Taste the stew and adjust seasoning if needed.
- Garnish with fresh parsley or chives. Serve warm with crusty bread or a crisp side salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Sounds great 👍
It’s so good! And it’s so easy to make!
Can this be made with boneless thighs?
thanks
Yes you can and it’ll be delicious too!