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Perfect Slow Cooker Chicken Stew

This slow cooker chicken stew is the epitome of comfort food. Searing the chicken and vegetables before slow cooking ensures a rich, deep flavor, while adding fresh herbs at the end brightens the dish. It's a hearty and satisfying meal that's perfect for a chilly day.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Slow Cooker (6-quart)
  • large skillet
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • spatula
  • Ladle

Method
 

  1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear in batches until browned on all sides. Do not overcrowd the pan. Set aside.
  2. Sauté Aromatics: In the same skillet, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and mushrooms, and cook for another 2-3 minutes.
  3. Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the seared chicken, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf.
  4. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is very tender.
  5. Add Potatoes: Add potatoes to the slow cooker during the last 2 hours of cooking time, or until they are tender.
  6. Finish the Stew: Stir in frozen peas and parsley during the last 15 minutes of cooking. Season with salt and pepper to taste. Remove bay leaf before serving.
  7. Serve and enjoy!

Notes

For best results, use chicken thighs as they become more tender in the slow cooker. Adding a splash of vinegar or lemon juice can also brighten the flavors. Stew can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.