Slow Cooker Chicken Stew Recipe
This hearty and comforting chicken stew is packed with tender chicken, vegetables, and a savory broth, perfect for cold nights or when you want a filling meal with minimal effort!
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 4 large carrots, sliced
- 3 potatoes, peeled and diced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- Fresh parsley for garnish
Instructions:
- Prepare the slow cooker:
Place the chicken, carrots, potatoes, celery, onion, and garlic in the slow cooker. Add the thyme, rosemary, bay leaf, salt, and pepper. - Add the broth:
Pour the chicken broth over the ingredients. Stir slightly to combine everything. - Cook the stew:
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken and vegetables are tender. - Add the peas:
About 30 minutes before serving, stir in the frozen peas and allow them to cook through. - Thicken the stew (optional):
If you’d like a thicker stew, mix the cornstarch with water to form a slurry. Stir the slurry into the stew, cover, and cook for an additional 15-20 minutes on high until the broth thickens. - Serve:
Remove the bay leaf and garnish the stew with fresh parsley. Serve hot with crusty bread or biscuits for dipping.
Enjoy this delicious, wholesome chicken stew!