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A bowl of Crock Pot Chicken Stew with potatoes, carrots, and shredded chicken, garnished with parsley.

Slow Cooker Chicken Stew

A hearty and cozy chicken stew made with tender chicken, potatoes, carrots, and fresh herbs. Perfect for a comforting meal!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12
Course: Dinner
Cuisine: American
Calories: 139
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 small yellow onions or 1 large diced (about 2 cups total)
  • 3 stalks celery diced fresh washed
  • 4 medium carrots peeled and diced about 2 cups total
  • 2 medium russet potatoes peeled and diced into small bite-sized pieces about 3 cups total
  • 2 small cloves garlic minced about 1 teaspoon
  • 1 bay leaf
  • 3 sprigs fresh thyme or about 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary or about 1 teaspoon dried rosemary
  • ½ teaspoon paprika sweet or smoked
  • ½ teaspoon poultry seasoning blend of herbs like sage thyme and marjoram
  • 3-4 lbs. bone-in chicken breasts or thighs skin removed bone-in preferred for flavor and juiciness
  • 3 cups low-sodium chicken broth or stock for less salt
  • 1 tablespoon cornstarch to thicken
  • 1 tablespoon cold water for the cornstarch slurry
  • Kosher salt and ground black pepper to taste
  • Chopped fresh parsley for garnish optional

Method
 

  1. Place the onions, celery, carrots, potatoes, garlic, bay leaf, salt, thyme, rosemary, paprika, and poultry seasoning into a large slow cooker. Stir gently to combine.
  2. Season the chicken with salt and pepper, then layer it on top of the vegetables in the slow cooker.
  3. Pour the chicken broth over the ingredients in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
  4. About 30 minutes before the end of the cooking time, remove the chicken from the slow cooker. Shred the meat using two forks and discard the bones. Return the shredded chicken to the pot.
  5. Discard the bay leaf and herb stems. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir the slurry into the stew. Cook uncovered on HIGH for 30 minutes, or until the broth thickens slightly.
  6. Taste the stew and adjust the salt and pepper as needed. Ladle the stew into bowls and garnish with fresh parsley before serving.

Nutrition

Serving: 1 servingCalories: 139kcalCarbohydrates: 11gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 48mgSodium: 130mgPotassium: 591mgFiber: 1gSugar: 2gVitamin A: 3521IUVitamin C: 6mgCalcium: 26mgIron: 1mg

Notes

This chicken stew is comforting and easy to make in a slow cooker. You can prep the vegetables the night before for a quicker morning prep!

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