When you need something warm and comforting, try this slow cooker chicken stew. It’s made with simple ingredients and takes just minutes to prepare. This is a great recipe to make on a chilly day!
We are coming out of a week of super cold days here in Michigan, and all I have wanted to do is stay indoors and eat soup. Whether it’s tomato carrot soup, creamy mushroom soup, sausage white bean soup, or this slow cooker chicken stew, I’m all about soup in the winter.
It’s pretty easy to make allergy friendly soup if you have the right ingredients. This chicken stew is simple, with ingredients like chicken thighs, potatoes, carrots, onions, and broth. Put everything in the slow cooker, and a few hours later you will have a hearty stew that’s just right for lunch or dinner.
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Ingredient Notes
- Chicken – You will want to use boneless, skinless chicken thighs for the best flavor and texture in this recipe.
- Potatoes – I love Yukon Gold potatoes, which have a naturally buttery flavor, but you could also use russet potatoes or red skin potatoes.
- Chicken Stock – Feel free to use any canned or boxed chicken stock that works for your dietary needs. You can also use homemade stock if you prefer.
- Spices – We use McCormick spices because we trust their labeling. If you have a different brand that you like, feel free to use it.
Step by Step Instructions
- Place the chicken thighs and the olive oil in the slow cooker.
- Add the onions, carrots, potatoes, and seasonings.
- Pour in the chicken stock, cover, and cook on high for 4 hours, or low for 6-8 hours.
- When the cooking time is up, whisk a tablespoon of corn starch into a half cup of water. Add to the slow cooker and cook for another 20 minutes to let the stew thicken.
Stove Top Instructions
If you don’t have a slow cooker, you can make this on the stove instead:
- Cook the carrots and onions in the olive oil for a few minutes until they start to soften.
- Cut the chicken thighs into pieces and add them to the pot. Stir and let them cook for a few minutes.
- Add the potatoes, seasonings, and broth. Bring to a boil, then reduce the heat to medium. Simmer the soup for about 30 minutes.
- Mix the cornstarch and water together in a cup, and add to the soup. Cook for another 5 minutes until the soup thickens. Enjoy!
Serving Suggestions
Serve this chicken stew with:
Storage/Freezing
Store leftover stew in the refrigerator. It should stay fresh for about 4 days.
If you’d like to freeze this, I recommend putting individual servings in freezer safe containers so that you can easily reheat what you need. This stew can be frozen for up to 3 months.
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Recipe
Slow Cooker Chicken Stew.
Equipment
Ingredients
- 1 Tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 onion chopped
- 2 carrots peeled and sliced into coins
- 5 Yukon Gold potatoes peeled and diced – you want about 3 cups diced potatoes
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¾ teaspoon salt
- â…“ teaspoon pepper
- 32 ounces chicken stock
- 1 Tablespoon cornstarch
- ½ cup water
Instructions
- Place the chicken thighs in the slow cooker along with the olive oil.
- Add the onions, carrots, potatoes, and seasonings to the slow cooker.
- Add the chicken stock.
- Cover and cook for 4 hours on high, or 6-8 hours on low.
- When the cooking time is up, place the cornstarch in a small cup and whisk it with a half cup of water. Add to the slow cooker and allow it to cook for about 20 more minutes so that the stew thickens.
- Enjoy! Serve with crackers or bread if you like.
Darryl
This hit the spot when I wasn’t feeling well!