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Crockpot Chicken Stew

Crockpot Chicken Stew

Warm up your evenings with this easy, no-fuss Crockpot Chicken Stew, loaded with tender chicken, veggies, and fragrant herbs.
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Prep Time 15 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Comfort Food
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 4 cups (960 ml) low-sodium chicken broth Swanson or Pacific Foods for richer taste
  • 2 cups (240 g) carrots peeled & sliced into ½″ rounds even pieces cook evenly
  • 2 cups (240 g) celery sliced reserve a few leafy tops for garnish
  • 1 large yellow onion diced about 1½ cups
  • 3 medium Yukon Gold potatoes peeled & cut into 1″ cubes holds shape better than russets
  • 2 cloves garlic minced jarred is fine when life’s busy
  • 1 tsp dried thyme or 1 Tbsp fresh, finely chopped
  • 1 tsp dried rosemary or 1½ tsp fresh, lightly crushed
  • ½ tsp smoked paprika adds depth; stir in extra if you like a smoky edge
  • ¾ tsp sea salt adjust to taste
  • ½ tsp freshly ground black pepper
  • 2 Tbsp cornstarch mixed with 3 Tbsp cold water for thickening
  • 1 cup frozen peas stir in at the end to keep them bright green

Instructions
 

  • Pat thighs dry, then season with a pinch of salt, pepper, and half the smoked paprika—this jump-starts flavor right at the surface.
  • In your slow-cooker bowl, nestle carrots, celery, onion, potatoes, and garlic. It builds a veggie “bed” that steams gently.
  • Place seasoned chicken on top, sprinkle thyme and rosemary evenly. Pour in chicken broth until ingredients are just covered.
  • Cover and cook on LOW for 6–7 hours (or HIGH for 3–4). Tip: resist opening the lid—each peek lets heat escape.
  • Remove chicken to a plate, whisk cornstarch slurry into the stew, then nestle chicken back and cook another 15 minutes to set the gravy.
  • Stir in frozen peas, taste, then adjust salt, pepper, or swirl in a splash of cream if you want extra richness.
  • Ladle into bowls, garnish with chopped parsley or celery leaves—then dig in while it’s steamy!

Notes

Shred or chop chicken halfway through cooking for bite-sized pieces. Stir once around hour three on LOW to prevent potatoes from clinging to the sides. If you prefer a thinner broth, skip the cornstarch or halve the amount. A swirl of heavy cream (up to ¼ cup) at the end makes it extra silky. Fresh rosemary can be punchy—crush needles lightly or stick to dried for subtlety.

Nutrition

Calories: 280kcalProtein: 22g
Keyword Comfort Food, Crockpot Chicken Stew, Easy Dinner Recipe, Slow Cooker Recipe
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