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Slow Cooker Chicken & Veggie Stew - Cozy, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • Potatoes: 1.5 pounds baby gold or russet, cut into 1-inch pieces
  • Carrots: 3 large, peeled and sliced
  • Celery: 3 stalks, sliced
  • Onion: 1 large yellow onion, diced
  • Garlic: 4 cloves, minced
  • Tomato paste: 2 tablespoons
  • Chicken broth: 4 cups, low-sodium
  • Frozen peas: 1 cup
  • Corn (optional): 1 cup frozen or canned (drained)
  • Olive oil or butter: 1 tablespoon (optional for sautéing)
  • Flour or cornstarch: 2 tablespoons (for thickening, optional)
  • Bay leaf: 1
  • Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
  • Dried rosemary: 1/2 teaspoon, crushed
  • Paprika: 1 teaspoon (smoked or sweet)
  • Salt and black pepper: to taste
  • Fresh parsley: for garnish, chopped
  • Lemon juice or apple cider vinegar: 1–2 teaspoons, to brighten at the end

Method
 

  1. Prep your vegetables. Chop potatoes, carrots, celery, and onion into bite-size pieces. Mince the garlic. Keep the peas and corn in the freezer for now.
  2. Season the chicken. Pat the chicken dry and season both sides with salt, pepper, paprika, and a pinch of thyme and rosemary.
  3. Optional: Sauté for extra flavor. In a skillet, warm olive oil and lightly brown the chicken 2–3 minutes per side. Remove and quickly sauté the onions and garlic for 2 minutes. This step adds depth but isn’t required.
  4. Layer the slow cooker. Add potatoes, carrots, celery, onion, and garlic to the bottom. Place the chicken on top.
  5. Add the flavor boosters. Stir tomato paste into the broth until dissolved. Pour over the ingredients. Add bay leaf, remaining thyme and rosemary, and a light sprinkle of salt and pepper.
  6. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are soft.
  7. Shred or cube the chicken. Remove the chicken, shred or cut into chunks, and return it to the pot. Remove the bay leaf.
  8. Thicken (optional). If you prefer a thicker stew, stir 2 tablespoons flour or cornstarch into 1/4 cup cold water to make a slurry. Mix into the stew, cover, and cook on High for 15 minutes.
  9. Finish with veggies and brightness. Stir in peas (and corn, if using) and cook for 5–10 minutes until heated. Add a splash of lemon juice or vinegar to brighten the flavors.
  10. Taste and serve. Adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.