Name: Slow Cooker Chicken Stew
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 pound chicken thighs (cut into chunks); 2 tablespoons flour; 3 carrots (peeled and sliced thick); 4 baby potatoes (cut into bite sized pieces); 1/2 onion (peeled and diced); 2 teaspoons jarred minced garlic; 2 teaspoons herb and garlic seasoning; 1/2 teaspoon salt; 4 cups chicken stock

Jump to Recipe Print Recipe

If you love a good stew, you’re sure to enjoy this Slow Cooker Chicken Stew! Chock full of carrots, potatoes, and chicken for a quick-to-prepare dinner that can simmer all day while you’re away!

Highlights

Love stew but looking for something a little lighter that’s just as hearty and delicious? Slow Cooker Chicken Stew is rich and delicious, while using chicken instead of beef for protein.

Start with your skillet (or use a multi-cooker if you have one) to brown up the chicken and flour before starting the rest of the stew in the slow cooker. This will add flavor and richness. It’s an extra step, but it takes just a few minutes and is worth the effort!

To save time, you can use baby carrots that don’t need peeling and leave the skin on your potatoes. All in this should take around 15 minutes max to prep for the slow cooker.

Ingredient Notes

I suggest using chicken thighs (boneless, skinless) for best results. I know many will ask if it’s okay to sub chicken breasts, and of course that is totally up to you but you will lose some flavor.
If you think you don’t like chicken thighs or you’re not sure, try half breasts and half thighs
This is my favorite herb and garlic seasoning, but you can use any brand you prefer

Preparation Notes

Start by heating the oil in a skillet or multicooker
Add chicken and cook until lightly brown on the outside
Sprinkle evenly with flour and stir until well coated giving 1-2 minutes to “cook” the flour
Slowly add a small amount of broth, just enough to create a smooth thick sauce with the flour
Transfer to slow cooker and add remaining ingredients

Equipment Notes

A 4 quart or larger multicooker is great for this recipe.

How To Prep Ahead

Add all ingredients except broth to a freezer-safe container or zipper bag
Store in fridge up to 3 days or freezer up to 3 months
Thaw before cooking and create a flour slurry to add to contents in slow cooker

How To Store Leftovers

Let cool completely then store in airtight containers in fridge up to 3 days
I love using Souper Cubes for storing leftover soup in perfect portions

Related Recipes

How To Make In An Instant Pot

Brown chicken on saute in Instant Pot
Add all remaining ingredients except flour and reduce broth to 3 cups
Cover, seal and set to high pressure for 10 minutes
Allow 10 minute natural pressure release before releasing remaining pressure
Return pot to saute, make a slurry from the flour and add to pot while stirring
Let simmer 5 minutes or until thickened

Slow Cooker Chicken Stew

If you love a good stew, you’re sure to enjoy this Slow Cooker Chicken Stew! Chock full of carrots, potatoes and chicken for a quick to prepare dinner than can simmer all day while you’re away!

0 from 0 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings:

Calories: 334kcal

Author: Jennifer Draper

Ingredients

2 tablespoons olive oil
1 pound chicken thighs (cut into chunks)
2 tablespoons flour
3 carrots (peeled and sliced thick)
4 baby potatoes (cut into bite sized pieces)
1/2 onion (peeled and diced)
2 teaspoons jarred minced garlic
2 teaspoons herb and garlic seasoning
1/2 teaspoon salt
4 cups chicken stock

Instructions

Heat olive oil in skillet over medium high heat and add chicken
Saute for 3-4 minutes until lightly browned
Sprinkle flour over chicken and stir to combine
Add 1/2 cup broth and stir until smooth
Turn off stove and transfer contents of pan to slow cooker
Add remaining ingredients and cook on low for 6-8 hours high for 4-6 hours until chicken is cooked through and veggies are tender

Notes

Tips:

Skip browning the chicken to save time
Want thicker soup? Whisk together flour with equal amount of water until smooth, whisk into the broth

To prep ahead:

Add all ingredients except broth in a freezer-safe container/zipper bag, store in fridge up to 3 days or freezer up to 3 months, thaw before cooking, create a flour slurry to add to contents in slow cooker

Leftovers:

Let cool completely, store in airtight containers in fridge up to 3 days.
I love using Souper Cubes for storing leftover soup in perfect portions

Nutrition

Tried this Recipe? Tag us Today!Mention @slowcookergourmet or tag #slowcookergourmet!

Love EASY recipes as much as we do?

Let's join forces to ditch processed food and expensive take-out! Who's ready to create simple recipes at home using wholesome ingredients? Join me for EASY to make, family approved recipes every week and get my free guide!