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4.9 from 87 votes

Crock Pot Chicken Stew

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!

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

Ingredients

  • 2 medium sweet onions, chopped into bite-sized pieces
  • 3 talks 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 prigs fresh thyme (or about 1 teaspoon dried thyme)
  • 2 prigs 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

Instructions

    Cup of Yum
  1. 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.
  2. Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
  3. Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. 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.

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

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%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 162

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.