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Slow Cooker Chicken Stew With Potatoes - Cozy, Hearty, and Effortless

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the vegetables: Chop potatoes, carrots, celery, and onion into bite-size pieces. Mince the garlic. Keep pieces consistent so they cook evenly.
  2. 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.
  3. Layer the slow cooker: Add potatoes first, then the sautéed (or raw) vegetables. Place the chicken on top. Season generously with salt and pepper.
  4. 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.
  5. 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.
  6. Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the pot and stir.
  7. 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.
  8. Add peas and finish: Stir in frozen peas. Cook 5–10 minutes until bright and heated through. Adjust seasoning with salt and pepper.
  9. Serve: Ladle into bowls and garnish with chopped parsley. Add a squeeze of lemon if you like a fresh pop at the end.