Have you ever craved a warm, hearty meal that wraps you in comfort with every spoonful? There's nothing quite like a homemade chicken stew recipe to satisfy that craving. Making this beloved dish at home isn't just about saving money—it's about controlling ingredients, customizing flavors to your family's taste, and filling your kitchen with that irresistible aroma that only a slow-simmered stew can create. Whether you're cooking for a weeknight dinner or meal-prepping for the week ahead, mastering this slow cooker chicken stew will become one of your most valuable kitchen skills.

Ingredients List

    • 2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
    • 3 medium carrots, peeled and sliced into rounds
    • 3 medium potatoes, peeled and cubed
    • 2 celery stalks, chopped
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 4 cups low-sodium chicken broth
    • 1 cup frozen peas
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • Salt and black pepper to taste
    • Optional: 1 cup sliced mushrooms
    • Optional: Fresh parsley for garnish

For the Thickening Mixture:

    • 3 tablespoons all-purpose flour
    • 3 tablespoons butter, softened
    • 1/2 cup cold water

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This one-pot wonder comes together in just an hour, making it perfect for busy weeknights when you need something wholesome without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients Dice all vegetables into uniform sizes to ensure even cooking. Pat the chicken pieces dry with paper towels—this helps them brown better and adds depth to your chicken stew recipe.

Step 2: Sear the Chicken Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden. You don't need to cook it through—just build flavor. Remove and set aside.

Step 3: Sauté the Aromatics In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute. This aromatic base is essential for a flavorful slow cooker chicken stew.

Step 4: Build the Stew Return chicken to the pot. Add potatoes, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until vegetables are tender and chicken is cooked through.

Step 5: Thicken and Finish Mix flour and butter to form a paste (beurre manié). Stir into the stew along with frozen peas. Simmer uncovered for 10 minutes until thickened. Remove bay leaves before serving.

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 34g
    • Carbohydrates: 28g
    • Fat: 15g
    • Fiber: 4g
    • Vitamin C: 35% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Use gluten-free flour or cornstarch for thickening. Swap potatoes for cauliflower florets for a low-carb version. Use coconut oil instead of butter for dairy-free needs.

Flavor Variations: Add a splash of white wine after sautéing aromatics for depth. Stir in 1/2 cup of heavy cream at the end for a creamy version. Add smoked paprika for a subtle smoky note.

Meal Prep Tip: This stew actually tastes better the next day as flavors meld. Make a double batch and freeze half in portion-sized containers.

Common Mistakes to Avoid

Overcrowding the Pot: Sear chicken in batches if needed. Overcrowding steams rather than browns the meat, resulting in less flavor development.

Using Only Chicken Breast: Chicken thighs remain tender and juicy during long cooking, while breasts can become dry and stringy.

Adding Vegetables Too Early: Root vegetables need time, but delicate peas should go in during the last 10 minutes to maintain their bright color and texture.

Skipping the Searing Step: Browning adds crucial depth through the Maillard reaction. Don't skip this flavor-building step.

Storage / Leftovers Tips

Store your chicken stew recipe in airtight containers in the refrigerator for up to 4 days. The stew will thicken as it cools—simply add a splash of broth when reheating. For freezing, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Your slow cooker chicken stew will keep frozen for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth if needed to restore the desired consistency. Microwave individual portions in 2-minute intervals, stirring between, until heated through to 165°F for food safety.