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Slow Cooker Chicken Stew

A hearty, soul-warming one-pot comfort meal with tender chicken thighs and vegetables that simmers away in your slow cooker for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 4 medium carrots, sliced
  • 3 stalks celery, chopped
  • 1 large onion, diced
  • 3 medium potatoes, cubed
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • Salt and pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup frozen peas

Method
 

  1. Place chicken chunks at the bottom of your slow cooker. Season generously with salt and pepper.
  2. Layer carrots, celery, onions, and potatoes over the chicken.
  3. Sprinkle thyme, garlic powder, and nestle the bay leaf among the vegetables. Pour chicken broth over everything until ingredients are just covered.
  4. Cover and cook on low for 6 hours or high for 3 hours, until chicken shreds easily with a fork and vegetables are fork-tender.
  5. In the final 30 minutes, whisk cornstarch with cold water until smooth. Stir this slurry into the stew along with frozen peas.
  6. Remove bay leaf before serving.

Notes

Chop all vegetables the night before for easier morning prep. Don't lift the lid frequently during cooking as each peek adds 15-20 minutes to cooking time. Don't overcrowd the slow cooker beyond two-thirds full. Remove bay leaf before serving. Sweet potatoes can substitute for regular potatoes. Chicken breasts can substitute for thighs but may need reduced cooking time. Refrigerate leftovers up to 4 days or freeze for up to 3 months.