Slow Cooker Chicken Stew
A comforting and hearty stew made with tender chicken, colorful veggies, and savory broth, perfect for busy weeknights.
Servings: 6 servings
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 pieces carrots, sliced
- 3 pieces potatoes, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Start by prepping your vegetables: peel and slice the carrots, dice the potatoes, and chop the onion. Mince the garlic.
- 2. Place the chicken thighs (whole or cut into large pieces if preferred) in the bottom of the slow cooker.
- 3. Add the carrots, potatoes, onion, and garlic on top of the chicken.
- 4. In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- 5. Pour the broth mixture evenly over the chicken and vegetables in the slow cooker.
- 6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken and vegetables are tender.
- 7. About 30 minutes before serving, stir in the frozen peas. Allow the stew to continue simmering so the peas cook through.
- 8. Before serving, taste and adjust seasoning with extra salt and pepper as needed.
- 9. Ladle the stew into bowls and sprinkle with chopped fresh parsley for a pop of color and freshness.
- 10. Enjoy your comforting homemade chicken stew!
Notes
For a thicker stew, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last 30 minutes of cooking.