Easy Crockpot Chicken Stew Recipe – Perfect Saturday Dinner Idea

There’s nothing quite as comforting as coming home to a warm, hearty chicken stew that’s been simmering all day in your crockpot. This easy recipe requires minimal prep work but delivers maximum flavor, making it the perfect Saturday evening meal when you want something delicious without spending hours in the kitchen. The combination of tender chicken, wholesome vegetables, and rich broth creates a meal that your whole family will request again and again.

What makes this slow cooker chicken stew special is how effortlessly it comes together. With just 15 minutes of prep time in the morning, you can have dinner practically ready by evening. The low-and-slow cooking method ensures the chicken becomes incredibly tender while allowing all the flavors to meld together beautifully.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Chop the onion, slice the carrots and celery, and cube the potatoes. Mince the garlic cloves. Properly prepared vegetables ensure even cooking and better flavor distribution throughout the stew.

Step 2: Layer Ingredients in Slow Cooker

Place the chicken at the bottom of your crockpot. Add the chopped vegetables around and on top of the chicken. Sprinkle with dried thyme, rosemary, salt, and pepper. Add the bay leaf.

Step 3: Add Liquids

Mix the tomato paste with the chicken broth until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.

Step 4: Cook Low and Slow

Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable with a fork when done.

Step 5: Thicken and Finish

If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew during the last 30 minutes of cooking. Add the frozen peas during the last 15 minutes to retain their bright color and crisp texture.

Step 6: Serve and Enjoy

Remove the bay leaf before serving. Shred the chicken with two forks if desired, or serve whole. This stew is delicious with crusty bread or over rice.

Expert Tips

Choose the Right Chicken

Chicken thighs will result in a richer, more flavorful stew as they contain more fat than breasts. However, chicken breasts work perfectly fine and are leaner if you prefer.

Don’t Overcook

While slow cookers are forgiving, cooking chicken for too long can make it dry. Check for doneness at the earliest recommended cooking time.

Layer Properly

Always place vegetables that take longer to cook (like carrots and potatoes) at the bottom where they’ll receive more direct heat.

Adjust Seasonings

Taste and adjust seasonings at the end of cooking, as flavors can change during the slow cooking process.

Frequently Asked Questions

Can I use frozen chicken?

Yes, but add 1-2 hours to the cooking time. However, fresh chicken is recommended for food safety and better texture.

How long does this stew keep?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave.

Can I freeze this chicken stew?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

What other vegetables can I add?

Feel free to add mushrooms, corn, green beans, or sweet potatoes. Just adjust cooking times if using different vegetables.

Can I make this stew ahead of time?

This stew actually tastes better the next day as flavors continue to develop. It’s perfect for meal prep!

Easy Crockpot Chicken Stew Recipe – Perfect Saturday Dinner Idea

This comforting slow cooker chicken stew requires minimal prep work but delivers maximum flavor with tender chicken, wholesome vegetables, and rich broth. It’s the perfect Saturday evening meal that simmers all day for a delicious dinner that your whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)

Method

 

Instructions

1. Prepare the vegetables – chop the onion, slice the carrots and celery, cube the potatoes, and mince the garlic cloves
2. Layer ingredients in slow cooker – place chicken at bottom, add vegetables around and on top, sprinkle with thyme, rosemary, salt, and pepper, add bay leaf
3. Add liquids – mix tomato paste with chicken broth and pour over chicken and vegetables
4. Cook low and slow – cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreddable
5. Thicken and finish – optionally mix cornstarch with water to create slurry and stir into stew during last 30 minutes, add frozen peas during last 15 minutes
6. Serve and enjoy – remove bay leaf, shred chicken if desired, serve with crusty bread or over rice

Notes

Chicken thighs will result in richer flavor than breasts. Always place slower-cooking vegetables at bottom for better cooking. Adjust seasonings at end of cooking as flavors develop during slow cooking process.