Slow Cooker Chicken Stew
This hearty slow cooker chicken stew is perfect for a cozy dinner. Packed with tender chicken, fresh vegetables, and aromatic herbs, it simmers away to create a comforting meal with minimal effort.
Equipment
- 1 slow cooker (6-quart or larger)
- 1 chopping board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- to taste salt
- to taste black pepper
- 1 cup frozen peas
Instructions
- Start by preparing the vegetables. Chop the onion, slice the carrots and celery, and dice the potatoes.
- In the slow cooker, add the chicken breasts or thighs at the bottom.
- Layer the chopped onion, garlic, carrots, celery, and potatoes over the chicken.
- Pour in the chicken broth, ensuring that the chicken and vegetables are fully submerged.
- Add dried thyme, dried rosemary, bay leaf, salt, and pepper to taste.
- Cover the slow cooker with the lid and set it on low for 6 hours.
- After 6 hours, add the frozen peas to the stew and stir gently. Leave it on low for an additional 15 minutes to warm the peas through.
- Once finished, remove the bay leaf and shred the chicken using two forks or leave it whole, depending on your preference.
- Serve the stew hot, either in bowls or over rice for a more filling meal.
Notes
You can substitute any of the vegetables based on your preference or what you have on hand.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew 30 minutes before serving.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.