Name: Slow Cooker Chicken Stew with Tender Thighs Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 3 pounds bone-in chicken thighs - extra fat trimmed; 2 teaspoons salt, divided; 1 ½ teaspoons ground black pepper, divided; 2 tablespoons olive oil, plus more for sautéing; 1 medium yellow onion, diced; 6 cloves garlic, minced; 4 medium carrots, peeled and sliced; 3 medium red potatoes, quartered; 3 bay leaves; 1 cup frozen peas; ¼ cup finely chopped Italian parsley; 1 ½ tablespoons tomato paste; 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried rosemary); 5 cups chicken broth, divided (plus more as needed); ⅓ cup all-purpose flour

Getting a cozy, stick-to-your-ribs dinner on the table takes just a few minutes of prep with this Slow Cooker Chicken Stew with Tender Thighs Recipe. It's one of those meals that fills your kitchen with comfort and leaves you with little to do but enjoy the warmth.

The image shows a close-up of a slow cooker filled with a thick, orange broth soup that has a glossy, smooth texture. Visible in the soup are chunks of cooked chicken with a pale, soft texture, bright orange slices of carrots, and small, round green peas scattered throughout. There are also shredded chicken pieces mixed in, adding a fibrous layer to the dish. Some finely chopped green herbs are sprinkled on top of the soup, adding contrast. The soup looks warm and hearty, with the ingredients evenly distributed in the rich broth. A black spoon is scooping some of the soup, lifting a mix of chicken, carrots, peas, and broth. The slow cooker is black and set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Stew with Tender Thighs Recipe
Top Tip
How to Serve Slow Cooker Chicken Stew with Tender Thighs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Stew with Tender Thighs Recipe

Why You'll Love This Recipe

This Slow Cooker Chicken Stew with Tender Thighs Recipe has been a go-to for those days when I want dinner ready but without fussing over the stove. The slow cooker does most of the work, and the result is incredibly flavorful and tender chicken with veggies that people actually enjoy eating.

Hands-Off Cooking: You prep once, then let the slow cooker work its magic while you relax or get on with your day.
Rich Flavor from Simple Ingredients: The bone-in chicken thighs and herbs infuse the stew deeply, creating a broth that’s both savory and comforting.
Perfectly Tender Chicken: Slow cooking on high keeps those thighs juicy and fall-off-the-bone tender every time.
Customizable and Cozy: Whether you want to swap veggies or add your favorite herbs, this recipe is very forgiving and easy to make your own.

Ingredients & Why They Work

Each ingredient in this stew plays a role in creating that hearty, comforting feel we crave on chilly evenings. Quality bone-in chicken thighs are the soul of this dish, bringing richness and flavor, while the veggies add sweetness, texture, and freshness. Here are the key players and why they work so well together:

Flat lay of whole bone-in chicken thighs with trimmed fat, a medium yellow onion diced, six peeled garlic cloves, four peeled and sliced medium carrots, a small dollop of thick red tomato paste in a white ceramic bowl, fresh thyme leaves scattered, minced fresh rosemary sprigs, three quartered medium red potatoes, three whole bay leaves, a small white ceramic bowl of chicken broth, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl filled with frozen green peas, finely chopped fresh Italian parsley arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in chicken thighs: The bones add amazing depth to the broth and keep the meat moist and tender when slow-cooked.
Yellow onion: Provides a subtle sweetness and aromatics that build the stew’s base flavor.
Garlic: Adds that unmistakable warmth and savory pop that makes everything taste homemade.
Carrots: Bring natural sweetness and a lovely soft texture after slow cooking.
Tomato paste: A little goes a long way to boost umami and color in the broth.
Fresh thyme and rosemary: These herbs infuse cozy, earthy notes that pair beautifully with chicken.
Red potatoes: Great for stewing — they hold their shape nicely and soak up those flavors without turning mushy.
Bay leaves: Add a subtle herbal layer that quietly completes the flavor profile.
Chicken broth: The cooking liquid that carries all the flavors — homemade or good-quality store-bought works well.
All-purpose flour: Used to thicken the stew late in cooking for that perfect, satisfying texture.
Frozen peas: Stirred in at the end for a pop of sweetness and color.
Italian parsley: Freshly chopped at the finish to brighten up each spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding a little extra kick sometimes—like a splash of smoked paprika or a handful of chopped celery for crunch. The beauty of this Slow Cooker Chicken Stew with Tender Thighs Recipe is how adaptable it is, so don’t hesitate to tweak it to your liking. Make it yours!

Variation: When I want a lower-carb version, swapping potatoes for cauliflower florets works surprisingly well—you still get that satisfying texture without the starch.

Step-by-Step: How I Make Slow Cooker Chicken Stew with Tender Thighs Recipe

A white bowl filled with a thick chicken stew showing three main layers: the bottom layer is a rich, golden brown broth, the middle layer features chunky vegetables including orange carrot slices, green peas, and large yellow potato pieces, and the top layer has shredded light brown chicken pieces sprinkled with chopped green herbs. Resting on the edge of the bowl is a golden, flaky biscuit with a textured surface. The bowl sits on a white marbled surface with a hint of a striped cloth underneath, and another similar bowl partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear to Lock in Flavor

First, season your chicken with salt and pepper, then sear it in a hot skillet with olive oil until it gets a beautiful golden brown on both sides. This step is what makes the flavor really pop and helps the stew develop that rich, deep taste. Let the chicken sit undisturbed in the pan so it browns properly rather than steaming.

Step 2: Sauté the Veggies and Build Base

Using the same pan (don’t clean it just yet!), toss in some more olive oil, then add diced onion and sliced carrots. Sauté for about five minutes, stirring occasionally and scraping up those golden bits on the bottom — they hold so much flavor! Next, add the garlic, thyme, rosemary, and tomato paste. Stir and cook until fragrant, about one to two minutes, adding a little chicken broth to loosen it all up and capture every delicious bit.

Step 3: Combine Everything in the Slow Cooker

Transfer the veggies and that flavorful liquid into your slow cooker. Add the seared chicken thighs, quartered red potatoes, bay leaves, the rest of the chicken broth, and a pinch more salt and pepper. Set your slow cooker to HIGH for 4 hours—this timing keeps the chicken tender without turning it stringy.

Step 4: Thicken and Add Final Touches

About 30 minutes before it’s done, mix the flour with some room-temperature chicken broth to create a smooth slurry. Stir this into the stew along with frozen peas. This step thickens the broth beautifully and adds a burst of color and sweetness from the peas.

Step 5: Shred Chicken and Finish

Remove the chicken to a plate, shred the meat (discard the bones), then stir it back into the stew. Toss in chopped parsley and adjust seasoning with salt and pepper to taste. Now it's ready to serve!

Top Tip

I’ve made this stew dozens of times, and the difference between a good stew and a great one often comes down to these few tricks I’ve learned along the way.

Don’t Skip Searing: It adds essential flavor layers and texture contrast that you can’t get by just tossing everything raw into the slow cooker.
Use Room Temperature Broth for Slurry: Mixing flour with hot liquid will cause lumps—make sure your broth is at room temp before stirring it in.
Time Your Thickening Step: Adding the peas and slurry too early can mush up your veggies—saving them for the last 30 minutes keeps everything vibrant and just-right.
Beware Overcooking Chicken: I’ve found cooking on HIGH for 4 hours hits the sweet spot. Longer low-and-slow cooks sometimes make thighs stringy, so keep an eye on it.

How to Serve Slow Cooker Chicken Stew with Tender Thighs Recipe

The image shows a black slow cooker filled with small red potatoes sitting in a reddish-brown broth. A woman's hand is pouring clear liquid from a glass measuring cup above the potatoes, creating a splash. The potatoes are spread evenly in the cooker, some slightly submerged, and the broth has small bits of herbs floating inside. The slow cooker is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish with a sprinkle of fresh Italian parsley — it brightens the whole dish and makes it feel fresh and inviting. Sometimes I add a few twists of fresh cracked black pepper on top too, to enhance the aroma right before serving.

Side Dishes

Crusty bread or flaky buttermilk biscuits are my favorites to serve alongside this stew to soak up every last drop of the delicious broth. If you want something lighter, a simple green salad with a vinaigrette balances the richness perfectly.

Creative Ways to Present

For holidays or special dinners, I’ve served this stew in big rustic bowls topped with a dollop of crème fraîche or a spoonful of sour cream and freshly chopped chives. It adds a lovely tang and a touch of elegance to this humble dish.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. I find this stew tastes even better the next day after the flavors meld. It keeps well for up to 3 days, so it’s perfect for meal prep lunches or quick dinners.

Freezing

This stew freezes beautifully—just make sure it cools completely before transferring to freezer-safe containers. It stays tasty for 2-3 months and defrosts evenly without losing texture.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, adding a splash of broth or water refreshes the stew to a perfect consistency. You can also reheat in the microwave, just cover loosely and stir halfway through.

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook faster and are easier to shred, but bone-in adds more depth of flavor to the broth. If using boneless, keep an eye on the cooking time to avoid overcooking.

What if I don’t have fresh herbs like thyme or rosemary?

Dried herbs work just fine here—just use about one-third of the amount compared to fresh (e.g., ¾ teaspoon dried thyme instead of 2 teaspoons fresh). Add them early so they have time to infuse the stew.

Can I freeze this chicken stew?

Yes! This stew freezes really well once cooled. Store it in airtight containers or heavy-duty freezer bags and defrost overnight in the fridge before reheating gently.

Why cook on HIGH for 4 hours instead of LOW for longer?

I’ve tried both, and cooking on HIGH for 4 hours keeps the chicken juicy and tender without becoming stringy. Longer cooking on LOW can sometimes dry out the thighs, though if you prefer, you can experiment with your slow cooker settings.

Final Thoughts

This Slow Cooker Chicken Stew with Tender Thighs Recipe is one of those dishes that has quietly become a family favorite in our home. It’s simple enough for a weekday meal but special enough for guests. I love how the slow cooker makes the chicken fall-apart tender and the broth rich and aromatic without complicated techniques. I hope you’ll find this recipe as comforting and reliable as I do—give it a try, and get ready to scoop up hugs in a bowl!