Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is a cozy, hearty meal filled with tender chicken, potatoes, carrots, and peas simmered in a rich, savory broth. It’s an easy dump-and-cook dinner that fills the house with comforting aromas while the slow cooker does most of the work.

Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1½ lb potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Fresh parsley, for garnish

Directions

1. Add the Ingredients

Place the chicken pieces in the bottom of a 6-quart slow cooker.

Add the potatoes, carrots, celery, onion, and garlic.

Pour in the chicken broth and add the cream of chicken soup.

Sprinkle in the thyme, dried parsley, paprika, black pepper, and salt.

Stir gently to combine.

2. Slow Cook

Cover and cook on:

• LOW for 6–7 hours, or
• HIGH for 3–4 hours

The chicken should be tender and reach an internal temperature of 165°F (74°C).

3. Add the Peas

Stir in the frozen peas during the final 20–30 minutes of cooking.

This keeps them bright and prevents them from becoming overly soft.

4. Thicken the Stew

In a small bowl, whisk together the cornstarch and cold water to make a smooth slurry.

Stir it into the stew during the final 15–20 minutes of cooking.

Keep the slow cooker on HIGH if necessary to help the stew thicken.

5. Taste and Serve

Taste the stew and adjust the salt and pepper as needed.

Garnish with fresh parsley.

Serve hot with crusty bread, biscuits, or dinner rolls.

Recipe Tips

• Chicken thighs tend to stay especially tender during slow cooking.
• Cut the potatoes into similar-sized pieces so they cook evenly.
• Add the peas near the end rather than at the beginning.
• For a richer stew, replace ½ cup of the broth with heavy cream during the final 20 minutes.
• Add mushrooms, green beans, or corn for extra vegetables.
• If you prefer a thinner stew, simply use less cornstarch.
• Refrigerate leftovers in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Servings: 6–8

Meta Description

Make comforting Slow Cooker Chicken Stew with tender chicken, potatoes, carrots, celery, peas, and savory herbs in a rich, hearty broth. An easy family dinner.