Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic!
COMBINE: Place all the ingredients listed under "Add First" into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
COOK: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is tender and can be shred easily. (We like this best on low!)
CHICKEN: Remove the chicken from the slow cooker into a bowl and shred it using two forks.
ROUX: On the stovetop, use a medium-sized pot heated over medium-high heat. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.
FINISH: Add the roux to the slow cooker and stir well until it's fully integrated. Return the shredded chicken along with frozen peas & balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1-2 teaspoons of chicken bouillon if needed until flavors sing.
ENJOY: Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with crusty buttered bread. Enjoy!
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Notes
Note 1: Chicken: We've tested this recipe with both bone-in and boneless. Both are delicious; we prefer bone-in. If thighs have skin, remove before cooking-- otherwise, it will be too greasy.Note 2: Veggies: Be sure to very finely dice the onions and celery so they're tender in time. Dice finely by hand or use a food processor and pulse them carefully until they're in tiny pieces.