Crock Pot Chicken Stew

Name: Crock Pot Chicken Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 cups
Ingredients: 2 medium sweet onions; 3 stalks celery; 4 medium carrots; 2 medium russet potatoes; 2 small cloves garlic; 1 bay leaf; 3 sprigs fresh thyme; 2 sprigs fresh Rosemary; ½ teaspoon paprika; ½ teaspoon poultry seasoning; 3-4 lbs. bone-in chicken breasts or thighs; 3 cups low-sodium chicken broth or chicken stock; 1 tablespoon cornstarch + 1 tablespoon cold water; Kosher salt and ground black pepper; For garnish: chopped fresh parsley

User Reviews

4.9

87 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
12 cups
Calories
162 kcal
Course
Dinner
Cuisine
American

Crock Pot Chicken Stew

Maisie Hall

Report

Full of flavorful, juicy, chicken, tender potatoes, and loads of fresh vegetables and herbs, this healthy chicken stew is a cozy, easy dinner for chilly nights!

Share:

I Made This!

65 people made this

Print

18 people printed this

Save this

52 people saved this

Ingredients

Servings

2 medium sweet onions, chopped into bite-sized pieces
3 stalks celery, chopped
4 medium carrots, peeled and chopped
2 medium russet potatoes, peeled and chopped into small bite-sized pieces
2 small cloves garlic, minced or pressed (about 1 teaspoon)
1 bay leaf
3 sprigs fresh thyme (or about 1 teaspoon dried thyme)
2 sprigs fresh Rosemary (or about 1 teaspoon dried rosemary)
½ teaspoon paprika
½ teaspoon poultry seasoning
3-4 lbs. bone-in chicken breasts or thighs, skin removed
3 cups low-sodium chicken broth or chicken stock
1 tablespoon cornstarch + 1 tablespoon cold water (increase to 2 tablespoons of cornstarch with 2 tablespoons cold water, or more slurry as needed for a thicker broth)
Kosher salt and ground black pepper, to taste
For garnish: chopped fresh parsley

Add to Shopping List

Instructions

Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs). In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired. Garnish with chopped fresh parsley, just before serving.

Equipments used:

Notes

Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
The total amount of salt necessary will vary, depending on the saltiness of your broth and on your own personal taste preferences. Season as you go, and add extra if desired.

Nutrition Information

Show Details

Serving 2cups Calories 162kcal (8%) Carbohydrates 17g (6%) Protein 20.7g (41%) Fat 1.2g (2%) Saturated Fat 0.3g (2%) Cholesterol 45.3mg (15%) Sodium 1108mg (46%) Fiber 3g (12%) Sugar 4.2g (8%)