Can I use boneless chicken for this stew?

Yes, you absolutely can! Just be mindful that boneless chicken cooks a bit faster and can dry out if left too long, so adjust your cooking time and check for tenderness. Bone-in thighs give more flavor and stay juicier.

Why do I need to sear the chicken first?

Searing the chicken develops a beautiful golden crust that adds depth of flavor and richness to the stew. It locks in juices, so the meat stays tender and moist after slow cooking. This step elevates the overall taste tremendously.

Can I make this stew in advance?

Yes! This chicken stew actually tastes even better the next day once the flavors meld. You can make it the day before, store it in the refrigerator, and gently reheat when you’re ready. Just add peas fresh when reheating for the best texture.

What sides go best with Tender Slow Cooker Chicken Stew?

Crusty bread or warm biscuits are classic companions to soak up that flavorful broth. For something lighter, a fresh green salad with vinaigrette or roasted seasonal vegetables balances the meal nicely. I also love serving it over buttered egg noodles.

Slow Cooker Chicken Stew - Easy & Hearty Comfort Food

Description

This Slow Cooker Chicken Stew is a comforting and hearty meal featuring tender bone-in chicken thighs slow-cooked with carrots, potatoes, aromatic herbs, and a rich broth thickened with a flour slurry. Perfect for an easy dinner, it delivers deep flavors and a satisfying texture without extensive hands-on time.

Ingredients

Scale

Chicken and Seasoning

3 pounds bone-in chicken thighs - extra fat trimmed
2 teaspoons salt, divided
1 ½ teaspoons ground black pepper, divided
2 tablespoons olive oil, plus more as needed

Vegetables and Herbs

1 medium yellow onion, diced
6 cloves garlic, minced
4 medium carrots, peeled and sliced
1 ½ tablespoons tomato paste
2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried rosemary)
3 medium red potatoes, quartered (or baby red potatoes)
3 bay leaves (dried or fresh)
1 cup frozen peas
¼ cup finely chopped Italian parsley

Liquids and Thickener

5 cups chicken broth, divided, plus more as needed
⅓ cup all-purpose flour

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear Chicken: Season the chicken thighs with 2 teaspoons salt and 1 teaspoon ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Transfer the browned chicken to the slow cooker. Allow the chicken to sear undisturbed on each side to develop a golden crust.
Sauté Vegetables: In the same skillet (do not clean), add more olive oil if needed and sauté diced onion and sliced carrots for 5 minutes. As the vegetables release moisture, scrape the brown bits from the pan using a wooden spoon to deglaze the skillet. If spots begin to burn, add a splash of chicken broth to prevent sticking.
Add Aromatics and Tomato Paste: Stir in minced garlic, thyme, and rosemary, cooking for another 1 to 2 minutes until fragrant. Mix in tomato paste to coat the vegetables evenly. Pour about ½ to ¾ cup chicken broth into the skillet to deglaze further, loosening any flavorful browned bits. Transfer this mixture into the slow cooker with the chicken.
Add Potatoes, Bay Leaves, and Broth: Add quartered red potatoes and bay leaves to the slow cooker. Season with the remaining ½ teaspoon salt and a few grinds of black pepper. Pour in 4 cups of chicken broth. Cover the slow cooker and set it to cook on HIGH for 4 hours.
Prepare Slurry and Add Peas: About 3 hours and 30 minutes into cooking, mix ⅓ cup flour with ⅓ cup room-temperature chicken broth to create a slurry. Stir the slurry and frozen peas into the slow cooker carefully. Continue cooking uncovered for the remaining 30 minutes. The stew will thicken as it simmers.
Shred Chicken and Finish: Remove the chicken thighs from the slow cooker and shred the meat, discarding bones. Return the shredded chicken to the stew, stir in finely chopped Italian parsley, and adjust seasoning with salt and pepper as needed.
Serve: Serve the stew warm with fresh bread or biscuits for a comforting, hearty meal.

Notes

If your slow cooker has a sauté or browning function, you can use it instead of a skillet to prepare the chicken and vegetables, allowing you to cook everything in one pot.
Cooking on the HIGH setting for 4 hours yields tender chicken. Cooking longer at LOW for 6 hours is possible but may result in stringier meat.
Bone-in chicken thighs add flavor and moisture; if using skin-on thighs, remove skin before serving for better texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This stew can be made ahead of time and reheated gently in the microwave or stovetop.
Substitutions: Boneless chicken thighs or breasts can be used. Yukon gold potatoes or similar starchy potatoes are good alternatives, but avoid Russet potatoes as they tend to disintegrate.
Adjust herbs as desired; dried thyme and rosemary can replace fresh in specified amounts.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 120 mg