Chicken Stew Recipe (Slow Cooker)

Name: Chicken Stew Recipe (Slow Cooker)
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 strips thick-cut bacon; 1 ½ cups diced onion; 1 ½ cups diced celery; 1 ½ cups diced carrots; 3 cloves garlic; 4 cups chopped baby red potatoes; 1 – 1 ½ pounds chicken breast; 3 cups water; 28 ounce can diced tomatoes; 5 teaspoons chicken base; 1 bay leaf; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ¼ teaspoon cayenne pepper; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
8 servings
Calories
329 kcal
Course
Main Course
Cuisine
American

Chicken Stew Recipe (Slow Cooker)

Gael Hudson

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This easy slow cooker stew features delicious shredded chicken with tender veggies in a light tomato broth for a healthy, flavorful, and satisfying dish!

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Ingredients

Servings

2 strips thick-cut bacon chopped
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ cups diced carrots
3 cloves garlic minced
4 cups chopped baby red potatoes 1-inch cubes (about 1 ½ lbs)
1 – 1 ½ pounds chicken breast
3 cups water
28 ounce can diced tomatoes
5 teaspoons chicken base or bouillon
1 bay leaf
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
salt and pepper

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Instructions

Chop all the produce. Set a large skillet on the stove top over medium heat.
Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, carrots, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.
Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.

Notes

Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.
Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.
This is a wonderful meal for prepping, and the leftovers are delicious! Let the stew cool at room temperature before transferring it to an air-tight container. Store in the fridge for up to 4-5 days.
It's a great recipe for making ahead and freezing leftovers. Transfer the cool stew to an airtight container. I suggest wrapping in a layer of aluminum foil for extra frost protection. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition Information

Show Details

Serving 1bowl Calories 329kcal (16%) Carbohydrates 16g (5%) Protein 9g (18%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 22mg (7%) Sodium 554mg (23%) Potassium 658mg (19%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 4377IU (88%) Vitamin C 17mg (19%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 329 kcal

% Daily Value*

Serving	1bowl
Calories	329kcal	16%
Carbohydrates	16g	5%
Protein	9g	18%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	22mg	7%
Sodium	554mg	23%
Potassium	658mg	14%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	4377IU	88%
Vitamin C	17mg	19%
Calcium	68mg	7%
Iron	2mg	11%