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Slow Cooker Chicken Stew with Potatoes, Carrots, and Herbs

A hearty and flavorful slow cooker chicken stew filled with tender chicken, potatoes, carrots, and aromatic herbs. Perfect for chilly evenings!
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless, Skinless Chicken Thighs, cut into large chunks
  • 1.5 lbs Baby Potatoes, halved
  • 4 pieces Carrots, cut into thick slices
  • 1 piece Yellow Onion, diced
  • 3 pieces Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 3 cups Chicken Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire-style Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 2 pieces Bay Leaves
  • 3 tbsp Cornstarch
  • 3 tbsp Cold Water
  • 1 cup Frozen Peas
  • 1.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Fresh Parsley, chopped

Method
 

Preparation
  1. Cut the chicken thighs into large chunks, halve the baby potatoes, and slice the carrots, celery, and onion.
Layer the Ingredients
  1. Place the chicken at the bottom of the slow cooker, followed by the potatoes, carrots, celery, garlic, and onion.
Combine All Ingredients
  1. Add the chicken broth into the slow cooker, followed by the tomato paste and Worcestershire-style sauce. Sprinkle in the thyme, rosemary, bay leaves, salt, and pepper.
Mix and Set
  1. Give the mixture a gentle stir to combine everything well, then cover the slow cooker.
  2. Set it on low for 6-8 hours or high for 3-4 hours.
Thicken the Stew
  1. Near the end of cooking, mix the cornstarch with cold water in a bowl. Gradually stir this mixture into the stew and let it cook for an additional 15-30 minutes, until thickened.
Finish Up
  1. Add the frozen peas and stir. Let it cook for an additional 5-10 minutes, just until heated through.
  2. Remove the bay leaves, sprinkle with fresh parsley, and serve hot.

Notes

You can swap out vegetables based on availability, and remember that cooking on low yield the most flavor. Avoid lifting the slow cooker lid often, and use broth carefully as it can be salty.