Slow Cooker Chicken Stew Recipe

This Slow Cooker Chicken Stew is the perfect meal for those chilly evenings when you’re craving something warm and comforting. It’s packed with tender chicken, hearty vegetables, and a rich, flavorful broth that’s simmered to perfection in your slow cooker. Plus, it’s incredibly easy to make, with just a few minutes of prep time and then your slow cooker does all the work.

This stew is a great way to use up leftover chicken or rotisserie chicken, and it’s also a fantastic meal prep option. Make a big batch on the weekend and enjoy it for lunches or dinners throughout the week.

Why You’ll Love This Slow Cooker Chicken Stew

• Flavorful and Hearty: This stew is packed with flavor, thanks to the combination of tender chicken, vegetables, herbs, and spices. It’s also incredibly hearty and satisfying, making it a perfect meal for a cold day.
• Easy to Make: This recipe is a breeze to make, even for beginner cooks. You’ll have a delicious stew simmering in your slow cooker in no time!
• Versatile: You can easily customize this stew with different vegetables, herbs, or spices to create your own unique flavor combinations.
• Perfect for Leftovers: This stew tastes even better the next day, making it perfect for meal prep or a quick and easy weeknight dinner.

this Recipe

Ingredients for Slow Cooker Chicken Stew

• Chicken Thighs: I like to use boneless, skinless chicken thighs for this recipe because they’re more flavorful and juicy than chicken breasts.
• Olive Oil: Used for browning the chicken.
• Salt and Pepper: To season the chicken.
• Carrots: Adds sweetness and nutrients.
• Onion: A chopped onion adds a savory base to the stew.
• Garlic: Minced garlic adds a punch of flavor.
• Potatoes: I use Russet potatoes for this recipe, but you can use any type of potato you like.
• Coconut Aminos: Adds a savory depth of flavor.
• Salt, Oregano, and Rosemary: These herbs and spices add a warm, earthy flavor to the stew.
• Bay Leaf: Adds a subtle depth of flavor.
• Chicken Broth: Forms the base of the stew.
• Almond Milk: I use almond milk for this recipe, but you can use any type of milk you prefer.
• Cornstarch: Used to thicken the stew.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the stew for some heat.
• Veggie Variety: Toss in some other vegetables like mushrooms, celery, or parsnips.
• Herby Twist: Add some chopped fresh herbs, like parsley or thyme, to the stew.
• Creamy Twist: Use half-and-half or heavy cream instead of almond milk for a richer stew.

How to Make Slow Cooker Chicken Stew

Step 1: Brown the Chicken (Optional)

Cut the chicken into bite-sized pieces and season with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until browned on all sides and cooked through. This step is optional, but it adds a lot of flavor to the stew. If you’re short on time, you can skip this step and add the raw chicken directly to the slow cooker.

Step 2: Combine Ingredients in the Slow Cooker

Add the browned chicken, carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker. Pour in the chicken broth and stir to combine. Cover and cook on LOW for 6 hours.

Step 3: Thicken the Stew

In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine. Cover and cook on HIGH for 30-45 minutes, or until the stew has thickened to your liking.

Step 4: Season and Serve

Season the stew with black pepper to taste. Serve hot with your favorite sides, such as crusty bread or a simple salad.

Tips and Tricks

• Chicken Choice: I like to use boneless, skinless chicken thighs for this recipe because they’re more flavorful and juicy than chicken breasts.
• Slow Cooker Time: You can adjust the cooking time depending on your slow cooker and your preferred tenderness for the chicken and vegetables.
• Seasoning: Taste the stew and adjust the seasoning as needed.

How to Serve

This Slow Cooker Chicken Stew is delicious with:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the stew and sopping up the flavorful broth.
• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty stew.
• Mashed Potatoes: Creamy mashed potatoes are another great side dish option.

Make Ahead and Storage

• Make Ahead: You can prepare the stew ahead of time and store it in the refrigerator for up to 4 days.
• Freezing: You can freeze the stew for up to 3 months.
• Reheating: Reheat the stew on the stovetop over medium heat. You may need to add more broth or milk to thin it out, as it will thicken as it sits in the refrigerator.

FAQs

Can I use a different type of meat?
Yes, you can use boneless, skinless chicken breasts instead of chicken thighs. You can also use other types of meat, such as beef or pork, but you may need to adjust the cooking time accordingly.

Can I add different vegetables to the stew?
Absolutely! You can add other vegetables, such as mushrooms, celery, parsnips, or turnips. Just be sure to adjust the cooking time accordingly, depending on the type of vegetable.

Can I make this stew without a slow cooker?
Yes, you can make this stew on the stovetop. Just brown the chicken in a large pot or Dutch oven and then simmer the stew for about 1 hour, or until the chicken and vegetables are tender.

There you have it! A delicious and easy recipe for Slow Cooker Chicken Stew. I hope you enjoy it!

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