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slow cooker chicken stew with biscuit
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5 from 12 votes

Slow Cooker Chicken Stew

This comforting slow cooker chicken stew is a favorite in my house. It's packed with so much flavor, and the chicken is so tender. It's the perfect winter comfort meal!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 584kcal
Author: Tania

Ingredients

  • 3 pounds bone-in chicken thighs skin removed and extra fat trimmed
  • Kosher salt and pepper
  • Ground black pepper
  • Olive oil
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 4 medium carrots, peeled and sliced
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon fresh rosemary, minced
  • 3 medium red potatoes, quartered
  • 3 dried bay leaves
  • 5 cups chicken broth, divided plus more as needed
  • cup all-purpose flour
  • 1 cup frozen peas
  • ¼ cup finely chopped Italian parsley plus more for garnish

Instructions

  • Season chicken with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. In a large skillet, preferably cast iron, heat about 1-2 tablespoons of olive oil over medium heat. Sear chicken on both sides until golden brown. If needed, do it in batches. It will not be completely cooked through. Then, transfer the chicken to a large slow cooker. Tip: don’t overcrowd the pan, do it in batches if needed. Also, let chicken sear on each side undisturbed to get that golden brown color.
  • To the same skillet (don’t wipe it clean), add another 1 to 2 tablespoons of olive oil. Add the onion, garlic, and carrots, and saute until fragrant and golden brown, about 5-6 minutes. As the onions release moisture, scrape the brown bits from the pan using a wooden spoon - this will release a lot of flavor. Tip: Don’t rush the browning process - it’s essential to build great flavors. If there are any spots in the pan burning too quickly, add a splash of broth and scrape to deglaze.
  • Stir in the tomato paste to coat the veggies, and cook for another 1-2 minutes. Add in the thyme and rosemary.
  • Add about ½ to ¾ cup of chicken broth and deglaze by scraping the sides and bottom of the pan to release the brown bits. Then, transfer the onions and carrots mixture to the slow cooker.
  • To the slow cooker, add the potatoes, bay leaves, ½ teaspoon Kosher salt, and 4 cups of chicken broth, along with the seared chicken. Stir to combine. Cover and cook on HIGH for 4 hours.
  • 3.5 hours into the cooking time, dilute flour with about ⅓ cup chicken broth (at room temperature, don’t use hot broth) to make a slurry. Add the slurry, along with the peas. Stir to combine. Cook for the remaining 30 minutes. It will thicken up as it cooks.
  • Remove the chicken and roughly shred it with a fork, discarding the bones. Return the shredded chicken to the slow cooker and stir to combine. Season with more salt and pepper to taste. Garnish with Italian parsley. Enjoy!

Notes

  • If your slow cooker or multi-cooker has a sauté or browning function, you can just use that instead and make everything in one pot.
  • I'd recommend cooking on the HIGH setting for 4 hours. I've found that longer cooking times made the chicken fall apart too much. However, if you don't mind that, feel free to cook on LOW for 6 hours.
  • Why use bone-in chicken thighs (skin removed): The bones will infuse the stew with tons of flavor. Thighs are also moist and tender.
  • Storing: Refrigerate leftovers in an air-tight container for up to 3 days.
  • Make-ahead: You can make ahead and keep it warm for a few hours, or make it the day before and refrigerate. Reheat in the microwave ove.
 
Substitutions and variations:
  • Bone-in chicken thighs: Boneless chicken thighs or chicken breasts.
  • Herbs: Instead of 2 teaspoons fresh thyme, use 1 teaspoon dried thyme. Instead of ½ teaspoon fresh rosemary, use ¼ teaspoons dried rosemary. Adjust to taste if needed.
  • Potatoes: Yukon gold is a great option. Use any kind of potatoes, except Russet potatoes because they disintegrate easily.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 584kcal | Carbohydrates: 35g | Protein: 37g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 948mg | Potassium: 1329mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7448IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 4mg