Description
This Slow Cooker Chicken Stew is a cozy, healthy, and easy dinner made with tender chicken, Yukon gold potatoes, carrots, celery, peas, and savory herbs in a thick, comforting broth. With just 25 minutes of prep and the slow cooker doing most of the work, this hearty homemade stew is perfect for busy weeknights and family meals.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup diced onion
- 1 tablespoon minced garlic (about 4 large cloves)
- 2 cups sliced carrots, cut into 1/4-inch-thick coins
- 2 cups Yukon gold potatoes, cut into 1/2-inch cubes
- 1 cup finely chopped celery
- 3 tablespoons all-purpose flour (or gluten-free 1:1 flour)
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 cup low-sodium chicken broth
- 1 cup peas
Instructions
- Chop all the vegetables and cut the chicken breasts into 1-inch cubes.
- Optional: Brown the chicken and vegetables in 1 tablespoon of olive oil before adding them to the slow cooker for extra flavor.
- In the slow cooker insert, combine the cubed chicken, onion, garlic, potatoes, carrots, celery, flour, black pepper, parsley, rosemary, sage, thyme, salt, bay leaf, and chicken broth. Stir to combine.
- Cover and cook on low for 6 hours or on high for 4 hours. Cooking on low is recommended for the best texture.
- When the cooking time is complete, stir in the thawed peas.
- Remove and discard the bay leaf. Stir the stew, check the seasoning, and serve warm.
Stovetop Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add the cubed chicken and cook for about 10 minutes, stirring occasionally, until lightly browned on all sides.
- Add the diced onion and minced garlic. Sauté for another 3 minutes, or until softened.
- Add the carrots, potatoes, celery, flour, parsley, black pepper, rosemary, sage, thyme, salt, and bay leaf. Stir well to combine.
- Add 2 cups of chicken broth, cover the pot, and bring the mixture to a simmer. The broth should begin to bubble and thicken after about 5 minutes.
- Reduce the heat to medium and cook, covered, for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Stir in the peas and cook until heated through. Remove the bay leaf before serving.
Notes
- Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Potatoes: Halved fingerling potatoes can be used instead of Yukon gold potatoes. Sweet potatoes may become too soft during the long cooking time.
- Broth: Chicken broth, chicken stock, and chicken bone broth can be used interchangeably.
- Peas: The peas can be omitted if preferred.
- Gluten-free option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Stovetop broth: Use 2 cups of chicken broth for the stovetop method instead of the 1/2 cup used in the slow cooker method.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: This stew can be frozen, although the potatoes may change texture slightly after thawing.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Dinner, Soup, Stew
- Method: Slow Cooker
- Cuisine: American