Simple Crockpot Chicken Stew
This simple crockpot chicken stew is the kind of cozy dinner I love making on a busy day. It simmers low and slow until the chicken is tender, the vegetables are soft, and the broth turns rich and comforting.
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts
- 4 medium carrots sliced
- 3 celery stalks sliced
- 1 medium onion diced
- 3 potatoes peeled and cubed
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour or cornstarch for thickening
- 2 tablespoons water if using cornstarch
- 2 tablespoons olive oil optional, for extra richness
Instructions
- Start by chopping the vegetables and cutting the potatoes into even pieces. This helps everything cook evenly in the slow cooker. If you are using chicken breasts, you can leave them whole for easy shredding later.
- Place the chicken, carrots, celery, onion, potatoes, garlic, broth, tomato paste, thyme, parsley, bay leaf, salt, and pepper into the slow cooker. Stir gently so the tomato paste blends into the broth.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and the potatoes should be soft when done.
- Remove the chicken and shred it with two forks, then return it to the crockpot. This gives the stew a hearty, comforting texture.
- For a thicker stew, stir flour with a little broth from the pot or mix cornstarch with water, then add it back in. Cook for another 15 to 20 minutes until slightly thickened.
- Remove the bay leaf, taste the stew, and adjust the seasoning if needed. Serve warm in bowls and enjoy every cozy spoonful.
Notes
Substitutions: You can swap chicken thighs for chicken breasts if you prefer leaner meat. Sweet potatoes work well instead of white potatoes. If you want a thicker stew, use cornstarch mixed with water. For extra depth, stir in a little smoked paprika. If you need more vegetables, add peas, green beans, or mushrooms near the end of cooking.
Storage & Reheating: Let the stew cool before storing it in an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of broth if needed to loosen the texture.