Crockpot Chicken Stew

5 from 1 vote

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!

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: Crockpot Chicken Stew

Servings: servings

Author: Chelsea Lords

Cost: $16.87

Equipment

6-quart Crock-Pot 6-quart
Medium pot

Ingredients

Add First

1-1/2 pounds chicken thighs see note 1
1-1/2 cups chunked carrots 2 to 3 large carrots, 1-1/2 inch pieces
2 cups finely diced yellow onion 1 large or 2 small
1 cup finely diced celery 2 to 4 stalks
2 cups diced baby gold potatoes 3/4 pound, 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon dried rubbed sage
1 tablespoon smoked paprika
1 tablespoon chicken bouillon powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups chicken broth
2 bay leaves optional

Add Later

4 tablespoons unsalted butter
1/3 cups all-purpose flour
2/3 cup frozen peas
1 teaspoon balsamic vinegar
Hearty buttered bread optional, for serving
2 tablespoons chopped fresh parsley optional, for serving

US - Metric

Instructions

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.
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. (I like this best on low!)
Remove the chicken from the slow cooker into a bowl and shred it using two forks.
On the stovetop, heat a medium pot over medium-high. 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.
Add the roux to the slow cooker and stir well until it’s fully integrated. Return the shredded chicken along with the frozen peas and 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.
Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with hearty buttered bread. Enjoy!

Notes

Note 1: I’ve tested this recipe with both bone-in and boneless. Both are delicious; I prefer bone-in. If thighs have skin, remove before cooking—otherwise, it will be too greasy.

Note 2: 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.

Storage: Allow stew to cool, then transfer to airtight containers and store in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw in the fridge before reheating.

Nutrition