Description

This Slow Cooker Chicken Stew is a comforting, hearty dish featuring tender bone-in chicken thighs simmered with potatoes, carrots, and aromatic herbs in a rich broth. Perfect for cozy dinners, it combines bone-in chicken flavor with slow-cooked vegetables thickened to the perfect consistency using a flour slurry. Easy to prepare with minimal hands-on time, this stew is perfect served with fresh bread or biscuits.

Ingredients

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Chicken and Seasoning

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

Vegetables and Aromatics

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

Herbs and Flavorings

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)

Liquids and Thickener

5 cups chicken broth, divided (plus more as needed)
⅓ cup all-purpose flour

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Instructions

Season and Sear Chicken: Season the chicken thighs evenly with 2 teaspoons salt and 1 teaspoon ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear on each side undisturbed until golden brown, about 4-5 minutes per side. Transfer the seared chicken to the slow cooker.
Sauté Vegetables: In the same skillet, add a bit more olive oil if needed. Add diced onion and sliced carrots; sauté for 5 minutes until the onions release moisture and begin to soften. Use a wooden spoon to scrape the brown bits from the pan to deglaze. Add a splash of chicken broth if any spots start burning.
Add Garlic and Herbs: Stir in minced garlic, fresh thyme, and rosemary. Cook for 1-2 minutes until fragrant. Then add tomato paste, stirring to coat the vegetables evenly. Pour in ½ to ¾ cup chicken broth and scrape the bottom of the skillet to deglaze the pan. Transfer this vegetable mixture to the slow cooker with the chicken.
Add Potatoes and Bay Leaves: Add the quartered potatoes and bay leaves to the slow cooker. Season with the remaining ½ teaspoon salt and a few grinds of black pepper. Pour in 4 cups chicken broth. Cover and cook on HIGH for 4 hours.
Prepare Flour Slurry and Add Peas: About 30 minutes before the cooking time ends, mix the ⅓ cup all-purpose flour with ⅓ cup room temperature chicken broth to make a slurry. Add the slurry and the frozen peas to the slow cooker. Stir gently to combine, then continue cooking on HIGH for the last 30 minutes to thicken the stew.
Shred Chicken and Finish: Remove the chicken from the slow cooker and discard bones. Roughly shred the meat with forks. Return the shredded chicken to the slow cooker and stir in the chopped Italian parsley. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Serve the stew warm, accompanied by fresh bread or biscuits for a comforting meal. Enjoy!

Notes

If your slow cooker has a sauté or browning function, you can use it to sear the chicken and sauté the vegetables all in one pot for less cleanup.
Cooking on HIGH for 4 hours yields tender, moist chicken. Cooking longer, especially on LOW, may make the chicken stringy, but this depends on your preference.
Bone-in chicken thighs infuse the stew with deep flavor and stay moist and tender during slow cooking.
If using skin-on chicken thighs, remove the skin from the stew at the end before serving for best texture.
Refrigerate leftovers in an airtight container for up to 3 days.
This stew can be made ahead and reheated gently in a microwave or on the stovetop.
Substitute boneless chicken thighs or chicken breasts if preferred, but flavor and texture may vary.
Use dried herbs if fresh are unavailable, adjusting quantities as noted (¾ teaspoon dried thyme, ¼ teaspoon dried rosemary).
Yukon gold potatoes or other red potatoes work well; avoid Russets as they break down too much in slow cooking.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 115 mg