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A bowl of chicken crockpot stew from the top view.
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Crock Pot Chicken Stew Recipe

This Crock pot chicken stew recipe is packed with potatoes, carrots, and fresh herbs. It's a heartwarming, healthy, & easy dinner recipe that you will make over and over again.
Course Soup, Stew
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 503kcal
Author Aysegul Sanford

Equipment

Ingredients

  • 2 lbs boneless skinless chicken thighs or chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoon olive oil
  • 2 medium-sized onions chopped (~ 2 cups)
  • 3 stalks celery chopped (~1 ½ cups)
  • 4 carrots peeled and chopped
  • 4 cloves garlic minced
  • 4 medium size Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 3 sprigs fresh thyme chopped (or 1 teaspoon dried thyme)
  • 2 sprigs fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups chicken stock or store bought low sodium chicken stock
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • 2 tablespoons lemon juice
  • ½ cup fresh parsley chopped

Instructions

  • Pat dry chicken with paper towels. Season with salt and pepper.
  • Heat oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side. We are not fully cooking the chicken here. Rather, browning it a bit to build flavor. *
  • Meanwhile, place onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper into the crock pot.
  • Add the now-semi-cooked chicken thighs on top.
  • Pour the chicken stock and give it a stir.
  • Cook on low-heat setting for 5-6 hours or high-heat setting for 3-4 hours.
  • Place cornstarch in a small bowl and set it aside.
  • Thirty minutes before the end of cooking time, remove the chicken from the slow cooker and cut (or shred) into small pieces. Return it back to the crock pot.
  • Next, make the cornstarch slurry. Whisk cornstarch with 2-3 tablespoons of the liquid from the stew until it forms a paste. Stir it into the chicken stew.
  • Add the frozen peas, give it a big stir and continue to cook on HIGH until it is thickened to your liking. In my case, it took about 30 minutes.
  • Finish it off with lemon juice. Taste for seasoning and add more if necessary. Garnish with fresh parsley and serve.

Notes

  • You can make this recipe without searing the chicken if you are short on time. However, I find that it tastes better if you take the time to sear.
  • Make-ahead: To make it ahead, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the slow cooker. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking. 
  • Store: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for up to 5 days. 
  • Freeze: To make it a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months. 
  • Thaw: Thaw frozen chicken stew overnight in the fridge. Reheat in the microwave or on the stove. 

Nutrition

Calories: 503kcal | Carbohydrates: 23g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 192mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5717IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 3mg