If you want to make a hearty stew without turning on the oven, this easy slow cooker chicken stew is for you! Similar to a classic beef stew but made with chicken in a slow cooker, this stew is filled with tender and juicy chicken, a rich and creamy broth, and packed full of vegetables making it a filling and healthy meal that is perfect for a cold day.
Slow cookers are known for making delicious food without much effort, and that’s exactly what this recipe is. Aside from browning the chicken, you just need to add everything to a crockpot and then you can sit back and relax while it does the work. Not to mention, this chicken stew keeps well in the fridge and freezer, so it makes great leftovers or a simple meal prep idea.
What You’ll Need
- Chicken Thighs: I used boneless, skinless chicken thighs in my recipe as I think they provide the best flavor to the stew, but you could use chicken breasts if you prefer.
- Potatoes: I used russet potatoes but any white potato, such as Yukon gold potatoes, will work. They can be peeled or left unpeeled, that’s completely up to you.
- Carrots and Peas: Some classic stew veggies. Feel free to add some celery if you like.
- Onion and Garlic: Some aromatics to build the base of flavor.
- Chicken Broth: You can use homemade or store-bought broth.
- Flour: A little all-purpose flour to thicken the stew.
- Herbs: A mixture of thyme, rosemary, and bay leaf to deepen the flavor. To use fresh herbs simply double the amount.
- Milk: To thicken the stew a little further and give it a creamy texture. If you don’t have milk, you can use half the amount of heavy cream and add a bit more broth.
In addition to the above, you’ll also need some olive oil to cook the chicken, as well as some salt and black pepper to season.
