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Slow Cooker Chicken Stew Recipe

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4 from 15 reviews

This Slow Cooker Chicken Stew is a comforting and hearty dish perfect for busy days. Made with tender chicken breasts, fresh vegetables, and aromatic herbs, it’s slow-cooked to perfection for deep, rich flavors. The stew is thickened with a cornstarch and milk slurry, making it creamy without the heaviness of cream. Ideal for family meals, it serves six and offers a wholesome balance of protein, vegetables, and satisfying broth.

Ingredients

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts, fat trimmed and cut into 1-inch chunks
  • 1 ½ cups yellow onion, diced
  • 5 carrots, cut into bite sized pieces
  • 1 pound baby Yukon gold potatoes
  • 3 celery sticks, chopped
  • 3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon tomato paste
  • 4 teaspoons garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ½ cup milk
  • ¼ cup cornstarch
  • 1 ¼ cups frozen peas

Instructions

  1. Prepare Ingredients: Add the chicken chunks, diced onion, chopped carrots, baby Yukon gold potatoes, and chopped celery into the slow cooker, distributing them evenly.
  2. Mix Broth and Seasonings: In a medium bowl, whisk together the low-sodium chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and dried thyme until well combined.
  3. Add Broth and Bay Leaves: Pour the broth mixture over the chicken and vegetables in the slow cooker. Place the two bay leaves on top to infuse their flavor during cooking.
  4. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken and vegetables are tender and flavors meld.
  5. Thicken Stew: In a small bowl, whisk the milk and cornstarch together until smooth with no lumps. Stir this slurry along with the frozen peas into the slow cooker, then continue cooking for an additional 20 minutes to allow the sauce to thicken and peas to cook through.
  6. Finish and Serve: Remove the bay leaves from the stew and stir well. Taste and adjust seasoning if desired before serving hot.

Notes

  • For a richer taste, use whole milk or substitute with cream.
  • You can add other vegetables like mushrooms or green beans according to preference.
  • Adjust seasoning to taste before serving, especially salt and pepper.
  • This stew freezes well; store in airtight containers for up to 3 months.
  • If thicker stew is desired, increase the cornstarch by one tablespoon.

Find it online: https://cookedbygrace.com/slow-cooker-chicken-stew-recipe/