Slow Cooker Chicken Stew
This creamy and savory slow cooker chicken stew combines tender chicken, hearty vegetables, and a splash of cream for a comforting one-pot meal that fills your home with delicious aromas.
Ingredients
Chicken & Vegetables
- 2 lbs chicken thighs or breasts, diced (thighs stay juicier; breasts are leaner)
- 4 cups chicken broth Swap for low-sodium if desired.
- 2 cups potatoes, cubed (Yukon gold or russet) Use starchy potatoes for thicker stew.
- 2 carrots, sliced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 cup frozen peas Add near the end to maintain texture.
- 1 cup heavy cream or coconut milk (for dairy-free version)
- 2 cloves garlic, minced
- 2 tsp dried thyme Add a bay leaf for extra flavor.
- Salt and pepper to taste
Instructions
Preparation
- Add the chicken, potatoes, carrots, onion, celery, and garlic into the slow cooker.
- Pour in the chicken broth and stir gently to combine the ingredients.
- Sprinkle in the dried thyme, then season with salt and pepper.
Cooking
- Cover the slow cooker and cook on low for 6–8 hours, or on high for 4–5 hours.
- About 30 minutes before serving, stir in the frozen peas and the heavy cream or coconut milk.
- Taste and adjust seasoning as needed.
- Serve warm in bowls and enjoy.
Notes
For a thicker stew, add a cornstarch slurry at the end or use starchy potatoes. Leftovers can be stored in an airtight container in the fridge for 3–4 days or frozen for up to 3 months.