This Slow Cooker Chicken Stew is a hearty and comforting meal packed with tender chicken, vegetables, and a flavorful broth. Slow-cooked with fresh herbs, garlic, and a touch of white wine, this dish is perfect for a cozy dinner. Serve it with toasted bread, cornbread, or biscuits for the ultimate comfort meal.

Full Recipe:

Ingredients

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Freshly ground salt and pepper, to taste
2 cups chicken broth
½ cup dry white wine*
1 tablespoon Worcestershire sauce**
1 teaspoon balsamic vinegar
2 teaspoons chopped fresh rosemary (fresh is best!)
2 teaspoons chopped fresh thyme (fresh is best!)
½ teaspoon dried oregano
1 teaspoon salt (plus more to taste)
Lots of freshly ground black pepper
6 cloves garlic, finely minced
1 large yellow onion, cut into chunks
3 large carrots, peeled and cut into ½-inch diagonal slices
1 pound Yukon gold potatoes, diced into ½-inch cubes
¼ cup all-purpose flour (or gluten-free flour substitute)
½ cup unsweetened almond milk (or heavy cream/regular milk)
⅔ cup frozen peas

Directions

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chicken pieces, season generously with salt and pepper, and brown for 5-6 minutes. The chicken does not need to be fully cooked—just seared. Transfer to a 6 or 8-quart slow cooker.
Add the following to the slow cooker: chicken broth, white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, salt, and pepper. Stir to combine.
Add garlic, onion, carrots, and potatoes to the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Cooking slow and low enhances the flavors!
Remove ½ cup of broth from the slow cooker and transfer to a medium bowl. Stir in ½ cup milk and whisk in ¼ cup flour until smooth (no lumps). Pour this mixture back into the slow cooker and stir.
Stir in the frozen peas and cook uncovered on HIGH for 15-20 minutes until the stew thickens.
Taste and adjust seasoning with more salt and pepper, if needed. Serve hot with fresh thyme, toasted French bread, cornbread, crackers, or biscuits.

Nutrients (Per Serving – Based on 4 Servings)

Calories: 427 kcal
Carbohydrates: 35.2 g
Protein: 39.1 g
Fat: 11.6 g
Saturated Fat: 2.4 g
Fiber: 5.6 g
Sugar: 6.1 g

Why You’ll Love This Recipe

There are plenty of reasons to make this slow cooker chicken stew a staple in your home:

Effortless to prepare: The slow cooker does most of the work, making it a fantastic set-it-and-forget-it meal.
Deep, rich flavors: Cooking low and slow allows the flavors to develop beautifully, creating a deliciously savory broth.
Tender, juicy chicken: Slow cooking ensures that the chicken is perfectly moist and fall-apart tender.
Hearty and filling: Packed with protein, fiber, and nutrient-rich vegetables, this stew is both satisfying and nutritious.
Customizable: You can easily tweak the ingredients to fit your dietary preferences or what you have on hand.

The Secret to a Flavorful Slow Cooker Chicken Stew

Slow cooking is an excellent way to build deep, rich flavors. Here are a few key elements that make this stew incredibly tasty:

Searing the chicken: Browning the chicken before slow cooking adds an extra layer of savory flavor and helps lock in moisture.
Aromatics and herbs: Fresh thyme, rosemary, and oregano bring warmth and depth, while garlic and onions enhance the broth.
A touch of acidity: A splash of white wine and balsamic vinegar balances the richness and brings a subtle brightness to the dish.
Slow and steady cooking: Cooking on low for 7-8 hours allows the flavors to develop fully, resulting in a stew that tastes like it’s been simmering all day.

Choosing the Right Chicken for the Stew

This recipe uses boneless, skinless chicken thighs, which are ideal for slow cooking because they remain tender and juicy. However, you can substitute with:

Chicken breasts: A leaner option, though they can become slightly dry if overcooked.
Bone-in, skinless chicken thighs: These add even more flavor and richness to the broth. Just remove the bones before serving.

If using frozen chicken, make sure to thaw it completely before adding it to the slow cooker for even cooking.

The Best Vegetables for Chicken Stew

This stew is packed with a variety of colorful, nutrient-dense vegetables that add flavor, texture, and heartiness.

Carrots: Provide natural sweetness and a pop of color.
Yukon gold potatoes: Creamy and slightly buttery, these potatoes hold their shape well in slow cooking. You can also use red potatoes or russets.
Onions and garlic: Essential aromatics that form the base of the stew’s deep flavor.
Frozen peas: Added at the end for a touch of freshness and vibrant color.

For more variety, you can also add:

Celery: Adds extra texture and mild sweetness.
Parsnips: A slightly sweet, earthy alternative to carrots.
Mushrooms: Bring a rich, umami depth to the stew.
Sweet potatoes: A nutritious alternative to Yukon gold potatoes.

How to Thicken the Stew

A great stew should have a rich, thick consistency without being overly heavy. This recipe uses a combination of flour and milk to achieve the perfect texture.

Flour slurry: Mixing flour with a small amount of broth and milk before adding it to the slow cooker ensures a smooth, lump-free thickening agent.
Gluten-free alternative: Swap the flour for cornstarch or arrowroot powder for a gluten-free version.
Creamy option: Using heavy cream instead of milk will create a richer, creamier broth.

If you prefer a thicker stew, let it cook uncovered for the last 15-20 minutes to allow some of the liquid to evaporate.

What to Serve with Slow Cooker Chicken Stew

This hearty stew pairs well with a variety of sides that enhance its flavors and make the meal even more comforting.

Crusty French bread: Perfect for soaking up the rich broth.
Cornbread: A slightly sweet and buttery side that complements the savory stew.
Buttermilk biscuits: Soft, flaky biscuits are a classic choice for stews.
Steamed rice or quinoa: Adds extra texture and makes the dish even more filling.
Side salad: A fresh green salad with a light vinaigrette balances out the richness.

How to Store and Reheat Leftovers

This stew stores well and tastes even better the next day as the flavors continue to develop.

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Place cooled stew in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Warm over medium heat, stirring occasionally, until heated through.
- Microwave: Heat in 1-minute intervals, stirring in between, until hot.
- Slow cooker: Reheat on low for 1-2 hours if you have extra time.

If the stew thickens too much after refrigerating, add a splash of broth or water when reheating to bring it back to the perfect consistency.

Customizing Your Chicken Stew

One of the best things about this recipe is how easily you can adapt it to your preferences.

Make it dairy-free: Use unsweetened almond milk or coconut milk instead of regular milk.
Go low-carb: Swap the potatoes for cauliflower florets or turnips for a low-carb option.
Add grains: Stir in cooked barley, farro, or wild rice for extra texture.
Boost the protein: Add white beans or chickpeas for a protein-rich twist.
Spice it up: A pinch of red pepper flakes or cayenne can add a little heat.

Why This Recipe is Great for Meal Prep

This Slow Cooker Chicken Stew is an excellent choice for meal prep because:

It reheats well and tastes even better over time.
It’s freezer-friendly, making it ideal for batch cooking.
It’s highly versatile, so you can change up the sides or add different toppings to keep it exciting throughout the week.

Conclusion

Slow Cooker Chicken Stew is the perfect balance of comfort, nutrition, and convenience. With tender, slow-cooked chicken, hearty vegetables, and a deeply flavorful broth.With minimal prep and hands-off cooking, this recipe allows you to enjoy a homemade, wholesome meal without spending hours in the kitchen.

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