A comforting slow cooker chicken stew packed with vegetables, tender chicken, and savory herbs — perfect for a wholesome and effortless meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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4 Yukon Gold potatoes, diced
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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1 yellow onion, chopped
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3 garlic cloves, minced
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2 tbsp tomato paste
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4 cups low-sodium chicken broth
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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1 cup frozen peas
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Salt and black pepper to taste
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1 tbsp cornstarch + 2 tbsp cold water (optional)
Instructions
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Chop all vegetables and add them to the base of your slow cooker.
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Optional: Sear chicken thighs in a pan until lightly browned, then add to the cooker.
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Top with garlic, tomato paste, thyme, rosemary, and bay leaves.
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Pour in the broth to cover the contents.
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Cook on low for 7–8 hours or high for 4–5 hours.
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Add peas and cornstarch slurry (if using) 30 minutes before done.
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Shred or cube the chicken, return to the pot, and stir to combine.
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Taste and adjust seasoning as needed before serving.