Description

This hearty Slow Cooker Chicken Stew is a comforting and flavorful meal perfect for chilly days. Tender chunks of chicken breasts are slow-cooked with a medley of fresh vegetables including carrots, celery, onions, and baby Yukon gold potatoes. The stew is enriched with a savory blend of herbs and seasonings, simmered in low-sodium chicken broth, and finished with a creamy, thickened sauce enhanced by peas. Simple to prepare and packed with wholesome ingredients, this stew makes a satisfying dinner for families or meal prepping.

Ingredients

Chicken and Vegetables

2 pounds boneless, skinless chicken breasts, fat trimmed and cut into 1-inch chunks
1 ½ cups yellow onion, diced
5 carrots, cut into bite-sized pieces
1 pound baby Yukon gold potatoes
3 celery sticks, chopped

Broth and Seasoning

3 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
½ tablespoon tomato paste
4 teaspoons garlic, minced
1 teaspoon poultry seasoning
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 bay leaves

Thickening and Finishing

½ cup milk
¼ cup cornstarch
1 ¼ cups frozen peas

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients: Add the chicken chunks, diced onions, cut carrots, whole baby Yukon gold potatoes, and chopped celery into the slow cooker bowl.
Mix Broth and Seasonings: In a medium bowl, whisk together the low-sodium chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and dried thyme until smooth and well combined. Pour this flavorful mixture over the chicken and vegetables in the slow cooker. Place the two bay leaves on top to infuse aroma and flavor.
Cook Stew: Cover the slow cooker with its lid and set it to cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours. This slow cooking allows the chicken and vegetables to become tender and the flavors to meld beautifully.
Thicken the Stew: About 20 minutes before serving, whisk together the milk and cornstarch in a small bowl until smooth and free of lumps to form a slurry. Stir this slurry along with the frozen peas into the stew in the slow cooker. Cover and continue cooking for 20 minutes. This step thickens the sauce and cooks the peas just right.
Final Touches and Serve: Remove the bay leaves from the stew and stir it well to ensure even consistency. Serve the comforting chicken stew hot, perfect for a wholesome family meal.

Notes

For a dairy-free version, substitute milk with a plant-based milk alternative.
To increase creaminess, consider adding a splash of heavy cream instead of milk.
You can swap Yukon gold potatoes with red potatoes or baby white potatoes if preferred.
Adjust seasoning like salt and pepper to your taste before serving.
If you want a thicker stew, add a bit more cornstarch slurry gradually until desired consistency is reached.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Soup/Stew
Method: Slow Cooking
Cuisine: American