What makes a good slow cooker chicken stew
A good stew has tender chicken, vegetables that still hold their shape and a broth with some body. The slow cooker suits it well because the low heat softens root vegetables and keeps chicken thighs juicy. Compared with a chicken soup, a stew has less liquid and more substance, so you can serve it with just a piece of crusty bread.
Ingredients
Serves about 6.
- 2 pounds boneless, skinless chicken thighs (breasts work but can dry out)
- 1 1/2 pounds small potatoes, cut into 1-inch pieces
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons tomato paste (optional)
- 1 teaspoon dried thyme, 1 bay leaf, salt and pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (to thicken)
- 1 cup frozen peas, added at the end
Steps
- Add the onion, carrots, celery, potatoes and garlic to the slow cooker.
- Place the chicken on top. Add the broth, tomato paste if using, thyme, bay leaf, salt and pepper.
- Cover and cook on low for about 6 to 8 hours, or on high for about 3 to 4 hours, until the vegetables are tender and the chicken reaches at least 165°F (74°C).
- Remove the chicken, shred it, and return it to the pot. Discard the bay leaf.
- Stir in the cornstarch mixture and the peas, then cook on high for about 15 to 20 minutes, until slightly thickened.
- Taste and adjust the seasoning. A squeeze of lemon juice at the end can brighten it.
Raw chicken goes in the slow cooker safely as long as it is thawed and cooks through. It does not need to be browned first.
How to thicken the stew
- Cornstarch slurry: mix with cold water first, stir in, and cook until thickened.
- Mash some potatoes: press a few potato pieces against the side of the pot and stir.
- Flour and butter: a small roux added at the end also works.
- Lid off: cooking with the lid ajar for the last 30 minutes reduces the liquid.
A lighter version
To lighten the stew, use skinless chicken breasts or trimmed thighs, load up on vegetables such as green beans, mushrooms or leafy greens, use low-sodium broth, and skip the cream or butter. Calorie or point counts depend on the exact ingredients and portions, so calculate them with your own recipe rather than relying on a general figure.
Add-ins and variations
- Spinach, lemon and feta: wilt spinach into the pot at the end and finish with lemon and crumbled feta for a brighter, Mediterranean-style stew.
- Creamy: stir in a little cream or cream cheese near the end. See our creamy slow cooker chicken recipes for more ideas.
- Dumplings or noodles: drop biscuit dough on top for the last hour or add egg noodles as in our slow cooker chicken and noodles.
- White beans: add a drained can for extra protein and fiber.
Storing and freezing
Cool the stew and refrigerate within 2 hours. It keeps for 3 to 4 days. You can freeze it for a few months in airtight containers, though potatoes may become softer or grainy after thawing. Thaw in the refrigerator and reheat until steaming hot, to 165°F (74°C).
FAQ
Can you put raw chicken in the crockpot?
Yes, raw thawed chicken is common in slow cooker recipes. Make sure it reaches 165°F (74°C).
How do you use a slow cooker to make stew?
Add the vegetables and meat, add enough broth to partly cover them, cook low and slow, then thicken at the end.
What are the four ingredients in a slow cooker chicken?
Many simple versions use chicken, broth or a can of soup, a seasoning packet and one vegetable. This recipe uses more ingredients, but you can trim it down.
Can I use chicken breasts instead of thighs?
Yes, but cook them for the shorter end of the time range, since breast meat dries out more easily. For a more potato-focused dinner, see our chicken and potatoes in the slow cooker.