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Ultimate Crockpot Chicken Stew Recipe - Your Perfect Saturday Evening Meal

This crockpot chicken stew combines tender chicken, hearty vegetables, and savory broth for a comforting meal that practically cooks itself. Slow cooking transforms simple ingredients into extraordinary flavor with minimal effort, perfect for busy weekends.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 4 medium potatoes, cubed
  • 3 large carrots, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth (low sodium)
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons cornstarch (for thickening)
  • 2 tablespoons water (for slurry)
  • Fresh parsley for garnish

Method
 

Instructions
  1. Chop all vegetables into uniform sizes. Pat the chicken dry with paper towels and season lightly with salt and pepper.
  2. Place potatoes, carrots, and onions in the bottom of your slow cooker. Add the chicken pieces on top of the vegetables.
  3. Sprinkle the garlic, thyme, paprika, and bay leaf over the chicken. Pour the chicken broth evenly over everything.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender and easily shreddable.
  5. Remove chicken and shred it. Mix cornstarch with water to create a slurry, stir into crockpot. Add peas and return shredded chicken. Cook for another 15-20 minutes until thickened.
  6. Remove bay leaf, garnish with fresh parsley, and serve hot with crusty bread or over rice.

Notes

Chicken thighs remain more tender than breasts during long cooking. Don't overcook - check chicken beginning at 6-hour mark. Vegetables can be customized (celery, corn, mushrooms). For creamy version, add ½ cup heavy cream or coconut milk during last 30 minutes. Freezes well for up to 3 months.