Slow Cooker Chicken Stew With Potatoes – Cozy, Hearty, and Effortless
This slow cooker chicken stew with potatoes is the kind of meal that makes the whole house smell inviting. It’s cozy, hearty, and simple enough for a busy weeknight. You set it and forget it, then return to a bowl of tender chicken, creamy potatoes, and vegetables in a savory broth.
The flavor is classic and comforting, and the texture is rich without being heavy. If you’re craving a wholesome dinner with minimal fuss, this stew delivers.
Slow Cooker Chicken Stew With Potatoes - Cozy, Hearty, and Effortless
Ingredients
Method
- Prep the vegetables: Chop potatoes, carrots, celery, and onion into bite-size pieces. Mince the garlic.Keep pieces consistent so they cook evenly.
- Optional: Sauté for extra flavor: In a skillet, warm butter or oil over medium heat. Sauté onion, celery, and carrots for 3–4 minutes until slightly softened. Add garlic for 30 seconds.This step boosts flavor but isn’t required.
- Layer the slow cooker: Add potatoes first, then the sautéed (or raw) vegetables. Place the chicken on top. Season generously with salt and pepper.
- Mix the broth base: In a bowl, whisk chicken broth with tomato paste, Worcestershire, thyme, rosemary, and a pinch of salt and pepper.Pour over the chicken and vegetables. Tuck in the bay leaves.
- Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and the potatoes are soft.
- Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the pot and stir.
- Thicken if desired: For a thicker stew, whisk 2 tablespoons flour or cornstarch with 2–3 tablespoons cold water.Stir into the stew. Cook on High for 15–20 minutes until slightly thickened.
- Add peas and finish: Stir in frozen peas. Cook 5–10 minutes until bright and heated through.Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with chopped parsley. Add a squeeze of lemon if you like a fresh pop at the end.
Why This Recipe Works
- Low and slow equals tender chicken: Cooking in the slow cooker gently breaks down the chicken, making it fork-tender without drying out.
- Starchy potatoes thicken the broth naturally: As the potatoes cook, they release starch, giving the stew a lightly creamy, luxurious texture.
- Layered flavor with simple ingredients: Onion, garlic, herbs, and a splash of Worcestershire create depth without complicated steps.
- Flexible and forgiving: You can swap vegetables, use chicken thighs or breasts, and adjust seasoning easily.
- Hands-off cooking: Minimal prep and a long cook time make this a stress-free, family-friendly meal.
Shopping List
- Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
- Potatoes: 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- Carrots: 3 medium, peeled and sliced
- Celery: 3 ribs, sliced
- Onion: 1 large yellow onion, diced
- Garlic: 4 cloves, minced
- Chicken broth: 4 cups, low-sodium
- Tomato paste: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Bay leaves: 2
- Dried herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Frozen peas: 1 cup (add at the end)
- Butter or olive oil: 2 tablespoons (optional for sautéing)
- Flour or cornstarch: 2 tablespoons (optional for thickening)
- Fresh parsley: 2 tablespoons, chopped (for garnish)
- Salt and black pepper: to taste
Step-by-Step Instructions
- Prep the vegetables: Chop potatoes, carrots, celery, and onion into bite-size pieces. Mince the garlic.Keep pieces consistent so they cook evenly.
- Optional: Sauté for extra flavor: In a skillet, warm butter or oil over medium heat. Sauté onion, celery, and carrots for 3–4 minutes until slightly softened. Add garlic for 30 seconds.This step boosts flavor but isn’t required.
- Layer the slow cooker: Add potatoes first, then the sautéed (or raw) vegetables. Place the chicken on top. Season generously with salt and pepper.
- Mix the broth base: In a bowl, whisk chicken broth with tomato paste, Worcestershire, thyme, rosemary, and a pinch of salt and pepper.Pour over the chicken and vegetables. Tuck in the bay leaves.
- Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and the potatoes are soft.
- Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the pot and stir.
- Thicken if desired: For a thicker stew, whisk 2 tablespoons flour or cornstarch with 2–3 tablespoons cold water.Stir into the stew. Cook on High for 15–20 minutes until slightly thickened.
- Add peas and finish: Stir in frozen peas. Cook 5–10 minutes until bright and heated through.Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with chopped parsley. Add a squeeze of lemon if you like a fresh pop at the end.
How to Store
- Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Leave a little headspace in containers.
- Reheat: Warm gently on the stove over medium-low heat or microwave in 1-minute bursts, stirring between intervals.Add a splash of broth or water if it thickens after chilling.
Benefits of This Recipe
- Balanced and filling: Protein from chicken, fiber from vegetables, and slow-release carbs from potatoes keep you satisfied.
- Meal prep friendly: Tastes even better the next day and reheats well.
- Budget-conscious: Uses affordable ingredients and makes generous portions.
- Customizable: Easy to tailor to different tastes, diets, and what you have on hand.
- Minimal hands-on time: Quick prep, long cook—ideal for busy days.
Common Mistakes to Avoid
- Cutting vegetables too small: Tiny pieces can turn mushy. Aim for 1-inch chunks, especially for potatoes.
- Overcrowding the slow cooker: Make sure ingredients sit below the max fill line. If needed, scale the recipe down.
- Underseasoning: Season at the start and again at the end.Stews need enough salt to bring flavors forward.
- Skipping the thickening step: If you prefer a heartier stew, use the slurry. It transforms the texture.
- Lifting the lid too often: Each peek releases heat and extends cooking time.
Recipe Variations
- Herby lemon: Add lemon zest with the herbs and finish with fresh lemon juice.
- Creamy version:</-strong> Stir in 1/3 cup heavy cream or half-and-half at the end for a richer finish.
- Mushroom boost:</-strong> Add 8 ounces sliced cremini mushrooms with the vegetables for earthy depth.
- Smoky paprika: Add 1–2 teaspoons smoked paprika to the broth base.
- No-peel rustic: Keep potato skins on for texture and extra nutrients.
- Gluten-free: Use cornstarch instead of flour and confirm your Worcestershire is gluten-free.
- Low-carb swap: Replace half the potatoes with cauliflower florets. Add cauliflower in the last 1–1.5 hours so it doesn’t overcook.
FAQ
Can I use bone-in chicken?
Yes.
Use bone-in, skinless thighs for extra flavor. Remove the bones when shredding and extend the cook time by about 30 minutes if needed.
Do I have to brown the chicken first?
No. Browning adds flavor, but this recipe is designed to work without it.
If you have time, sear the chicken in a hot skillet for 2–3 minutes per side before adding to the slow cooker.
What kind of potatoes are best?
Yukon Gold or red potatoes hold their shape well and become creamy. Russets work in a pinch but can break down more and thicken the stew further.
Can I make this on the stovetop?
Yes. Sauté the vegetables, add broth and seasonings, and simmer with the chicken for 35–45 minutes until tender.
Shred the chicken, return it to the pot, and thicken as desired.
How do I avoid a watery stew?
Use the thickening slurry near the end, keep the lid on while cooking, and don’t add extra liquid beyond what’s listed. Cutting vegetables into larger pieces also helps.
When should I add dairy if making it creamy?
Add cream or half-and-half at the very end on Low or after turning the heat off. Simmering dairy too long can cause it to separate.
Can I add grains like barley or rice?
You can, but they will absorb a lot of liquid.
If adding barley, increase broth by 1–2 cups and add it for the last 2–3 hours on Low. For rice, cook separately and stir in before serving.
Is this freezer-friendly with potatoes?
Yes, though the potatoes may soften slightly after thawing. Freeze in portions and reheat gently.
The flavor remains excellent.
In Conclusion
Slow cooker chicken stew with potatoes is a reliable, comforting meal that doesn’t ask much of you. It brings together tender chicken, hearty vegetables, and a savory broth with minimal effort. Whether you’re feeding a family or stocking the freezer, this stew earns a regular spot in your rotation.
Keep it classic or try a variation—either way, you’ll end up with a bowl worth savoring.
