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Slow Cooker Chicken Stew

A comforting and hearty chicken stew with tender chicken, flavorful vegetables, and a rich broth, perfect for busy family dinners.
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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
  • 1.5 lbs boneless, skinless chicken thighs (or breasts) Choose thighs for a more flavorful result.
  • 3 medium potatoes, diced Any variety of potato can be used.
  • 2 pieces carrots, sliced Cut into even slices for uniform cooking.
  • 1 medium onion, chopped Yellow or white onions work well.
  • 2 cloves garlic, minced Fresh garlic is recommended.
  • 4 cups low-sodium chicken broth Use low-sodium to control saltiness.
  • 1 cup frozen peas No need to thaw before adding.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper Season to personal preference.
  • optional fresh parsley for garnish Adds a fresh touch to the serving.

Method
 

Preparation
  1. Place boneless chicken thighs or breasts at the bottom of the slow cooker and season with salt and pepper.
  2. Layer the diced potatoes, sliced carrots, chopped onion, and minced garlic on top of the chicken.
  3. Pour in the low-sodium chicken broth until all the ingredients are covered.
  4. Sprinkle the dried thyme and rosemary over the mixture for added flavor.
Cooking
  1. Cover the slow cooker and set it to cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the veggies are tender.
  2. Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
  3. Stir in the frozen peas and let it heat through for about 10 more minutes.
Serving
  1. Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy your hearty meal!

Notes

Feel free to swap in seasonal vegetables like green beans or mushrooms based on your preferences. For leftovers, store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.