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Slow Cooker Chicken Stew

This crockpot chicken stew uses slow cooking to transform budget-friendly chicken thighs and simple vegetables into tender, juicy bites packed with deep, savory flavors. The long simmer results in a hearty, rustic dish with a rich broth and melt-in-your-mouth chicken, perfect for cozy nights. It’s a set-it-and-forget-it recipe that fills your home with comforting aromas.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in, skinless chicken thighs preferably with some fat for flavor
  • 3 large carrots cut into thick chunks
  • 2 stalks celery diced
  • 1 large yellow onion roughly chopped
  • 4 cups chicken broth low-sodium preferred
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme or fresh thyme if available
  • Salt and pepper to taste

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Start by gathering your ingredients and chopping the carrots into thick chunks, dicing the celery, and roughly chopping the onion. Set everything aside for easy layering.
  2. Season the chicken thighs generously with salt, pepper, and a sprinkle of dried thyme for added flavor.
  3. Place the chicken thighs at the bottom of the slow cooker, ensuring they are arranged in a single layer for even cooking.
  4. Top the chicken with the chopped carrots, diced celery, and chopped onions, spreading them evenly over the meat.
  5. Pour the chicken broth over all the ingredients until just covered, then add the bay leaves on top for aroma.
  6. Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is falling apart and the vegetables are tender.
  7. Once cooked, carefully remove the chicken thighs and let them rest for about 10 minutes before shredding or chopping into bite-sized pieces.
  8. Return the shredded chicken to the stew, stir gently, and remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  9. If you prefer a thicker broth, mash some of the cooked vegetables or stir in a slurry of cornstarch and water and cook for an additional 15 minutes until thickened.
  10. Serve the hearty stew hot, garnished with fresh herbs if desired, alongside crusty bread or a simple green salad for a complete meal.

Notes

For extra flavor, sear the chicken thighs in a hot skillet until golden before adding them to the slow cooker. This step adds depth and richness to the stew. You can also add other vegetables like potatoes or peas during the last hour of cooking for variety.