Slow Cooker Chicken Stew

5 from 1 vote

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.

Prep Time20

Cook Time3

Total Time3 20

Course: dinner

Cuisine: American

Keyword: Slow Cooker Chicken Stew

Servings: people

Author: Olivia Ribas

Equipment

1 Slow Cooker

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

US Customary - Metric

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

To store: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day as everything melds together.

To freeze: Let the stew cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. I like to portion it out for easy weeknight meals.

To reheat: Thaw overnight in the fridge, then warm it on the stove over medium heat until hot. You can also reheat individual portions in the microwave. If it thickens too much, just stir in a splash of broth or water to loosen it up.

Nutrition