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4.39 from 54 votes

Slow Cooker Chicken Stew

Prep Time10 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 40 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Cuisine: American
Keyword: chicken, slow cooker, soup, stew
Servings: 6
Author: Sweet Basil

Ingredients

  • 4 1/2 Cups Chicken Thighs 3 pounds, diced
  • Canola Oil
  • 3 Tablespoons Butter
  • 1 Onion yellow, finely chopped
  • 1 Stalk Celery small, minced
  • 1/3 Cup Flour
  • 6 Cloves Garlic minced
  • 1 Tablespoon Tomato Paste
  • 2 teaspoons Thyme fresh, or 1 teaspoon dried
  • 1/4 teaspoon Sage dried
  • 4 Cups Chicken Broth
  • 2 Tablespoons cooking white wine (real wine is fine but use double the amount)
  • 1 Cup Red Potatoes chopped 1/2” pieces
  • 1 Cup Potatoes Yukon Gold, chopped 1/2" pieces
  • 3 Carrots large, peeled and sliced
  • 2 Bay Leaves
  • 1 Cup Peas frozen
  • 1/2 Cup Heavy Cream *optional see note
  • 1 Tablespoon Parsley fresh, minced
US Customary - Metric

Instructions

  • Pat the chicken dry so that cooking brings out more caramelization and color. Season with salt and pepper.
    4 1/2 Cups Chicken Thighs
  • Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch.
    Canola Oil
  • Heat the butter in the skillet and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute. 
    3 Tablespoons Butter, 1 Onion, 1 Stalk Celery, 1/3 Cup Flour, 6 Cloves Garlic, 1 Tablespoon Tomato Paste, 2 teaspoons Thyme, 1/4 teaspoon Sage
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the potatoes and carrots along with the remaining broth and cooking wine and simmer with the lid on over medium-low heat for 10 minutes. 
    4 Cups Chicken Broth, 2 Tablespoons cooking white wine, 1 Cup Red Potatoes, 1 Cup Potatoes, 3 Carrots
  • Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours.
    2 Bay Leaves
  • Discard the bay leaves and stir in the peas and cream. Add the lid and cook for 5 more minutes. 
    1 Cup Peas, 1/2 Cup Heavy Cream
  • Serve with fresh parsley and salt and pepper to taste. 
    1 Tablespoon Parsley

Notes

  • To keep this dish lighter sub more chicken broth, half and half or just milk instead of the heavy cream.
  • You can also use peeled and chopped sweet potatoes!
  • You can freeze left over chicken stew.  Cool completely, put in air tight containers or heavy duty freezer bag and freeze.
  • For instructions on making this in the Instant Pot or on the stove top, scroll up to the section in the post above.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 20g | Protein: 33g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 216mg | Sodium: 827mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7742IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 3mg