Description

This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for any day of the week. Tender chicken thighs or breasts simmer with fresh vegetables like carrots, celery, onions, and potatoes in a flavorful broth enhanced by garlic, tomato paste, thyme, and bay leaves. The stew is slow-cooked to perfection, allowing all the flavors to meld beautifully, making it an ideal meal for family dinners or meal prepping. Optionally, it’s thickened with a bit of flour to create a rich, satisfying texture and garnished with fresh parsley for a burst of color and freshness.

Ingredients

Scale

Chicken and Broth

2 pounds boneless, skinless chicken thighs or breasts
4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste

Vegetables

3 carrots, diced
3 celery stalks, diced
1 onion, diced
4 medium potatoes, peeled and cubed
4 cloves garlic, minced

Thickening and Garnish

1/4 cup all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the ingredients: Dice the carrots, celery, onion, and potatoes, and mince the garlic. Trim any excess fat from the chicken thighs or breasts and cut them into large chunks if desired for easier serving.
Combine in slow cooker: Place the chicken pieces in the bottom of the slow cooker. Add the diced vegetables, minced garlic, tomato paste, dried thyme, and bay leaves. Pour in the low-sodium chicken broth and season with salt and pepper to taste.
Cook the stew: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through, and the vegetables are soft.
Optional thickening: About 30 minutes before serving, if a thicker stew is desired, mix the all-purpose flour with a small amount of cold water to form a slurry. Stir this into the stew, then cover and continue cooking for the remaining 30 minutes to thicken.
Finish and serve: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving hot.

Notes

Use boneless, skinless chicken thighs for more tender and flavorful meat, though breasts work well for a leaner option.
For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free thickener.
If you prefer a creamier stew, add a splash of cream or milk at the end of cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Adjust seasoning toward the end of cooking because flavors concentrate as the stew simmers.