Get ready for a cozy, flavorful dinner that practically cooks itself! This Slow Cooker Chicken Stew uses tender chicken thighs, so it stays juicy and never gets tough. It also has hearty potatoes and carrots cut into large pieces to keep them from getting mushy. The stew is filled with a rich, flavorful broth that brings comfort in every bowl.
I like to sauté the onions and garlic first before adding them to the slow cooker. It makes a big difference in depth and aroma. Finished with fresh herbs like thyme, rosemary, and bay leaf, this stew is rustic, nourishing, and perfect for chilly days.
Olivia’s Personal Note
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.
Olive Oil: I always start this stew by sautéing the onions, garlic, and celery in olive oil before adding them to the slow cooker. After testing it a few times, I found that this extra step makes a huge difference. It releases the natural sweetness of the aromatics and gives the stew a deeper, more layered flavor.
Chicken Thighs: I’ve tested this recipe with both chicken breasts and thighs, and bone-in, skinless chicken thighs win every time. They stay juicy, tender, and flavorful even after hours of cooking, while breasts can turn dry or stringy. 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.
Coconut Aminos (or Low-Sodium Soy Sauce): I love adding just a tablespoon or two. It adds a subtle savory depth and enhances the overall flavor without making the stew taste like soy sauce. I’ve tested both options, and coconut aminos give a slightly sweeter note that balances beautifully with the tomatoes.
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
Step 1: Heat olive oil in a skillet over medium heat. Sauté onion and celery for 3–4 minutes, then add garlic and cook for 1 minute.
Step 2: Transfer the mixture to the slow cooker. Add chicken thighs, seasonings, coconut aminos or soy sauce, broth, tomato sauce, tomato paste, veggies and Nestle in the tied herbs. Stir gently to combine.
Step 3: Cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender. Remove chicken, discard bones, shred or chop, and return it to the slow cooker.
Step 4: Discard the herb bundle, adjust seasoning, and garnish with fresh parsley or chives 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!
Adjust seasoning at the end:
After long cooking, flavors can mellow. Taste before serving and add a pinch of salt, pepper, or even a splash of lemon juice or apple cider vinegar to brighten things up.
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?
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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!