Can I use chicken breasts instead of thighs for this recipe?

Yes, absolutely. Both chicken breasts and thighs work well in this stew. Thighs are more forgiving and stay tender, but if you prefer a leaner option, boneless skinless chicken breasts are a great substitute. Just be sure not to overcook them on high heat.

Can I add other vegetables to the stew?

Definitely. This chicken stew recipe is very flexible. In addition to carrots, potatoes, and celery, try adding green beans, peas, corn, mushrooms, or even kale. Just add more delicate vegetables during the last hour of cooking so they don’t turn mushy.

Can I make this stew in advance and reheat it?

Yes! In fact, like many soups and stews, the flavor deepens after a day in the fridge. It reheats beautifully on the stovetop or in the microwave. Just store it in an airtight container and use within 3–4 days, or freeze for up to 3 months.

Is it necessary to sear the chicken before adding it to the slow cooker?

While it’s not required, searing adds a deeper, more savory flavor to the final dish. If you’re short on time, you can skip it and still end up with a delicious stew. But if you have an extra 5 minutes, it’s worth doing.

Slow Cooker Chicken Stew: 6-Step Comfort Recipe

Ingredients

Scale

2 pounds boneless, skinless chicken thighs or breasts

3 carrots, diced

3 celery stalks, diced

1 onion, diced

4 medium potatoes, peeled and cubed

4 garlic cloves, minced

4 cups low-sodium chicken broth

2 tablespoons tomato paste

1 teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

1/4 cup all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

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Instructions

1. Sear the chicken in a hot skillet until golden brown.

2. Place seared chicken, vegetables, potatoes, garlic, and bay leaves into the slow cooker.

3. Sprinkle in thyme, salt, and pepper. Add tomato paste and stir.

4. Pour in chicken broth. If thicker stew is desired, add flour and mix well.

5. Cover and cook on low for 6–8 hours or high for 3–4 hours.

6. Remove bay leaves. Serve hot and garnish with fresh parsley.

Notes

You can substitute the vegetables based on preference or seasonality.

Add frozen peas or green beans during the last 30 minutes for added color.

Store leftovers in an airtight container for up to 4 days.

Freezes well for up to 3 months.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 5g
Sodium: 620mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg