Hearty Crockpot Chicken Stew

A comforting and nourishing stew made with tender chicken, hearty vegetables, and fragrant herbs, perfect for family dinners and cozy gatherings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Calories: 400

Main Protein

1.5 lb 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into chunks Use thighs for juiciness, and ensure chunks are roughly the same size for even cooking.

Starch

1.5 lb 1 1/2 lb Yukon gold or russet potatoes, peeled and cut into chunks Avoid overcooking; add potatoes halfway through if you prefer a firmer texture.

Seasoning/Spice Blend

1 tsp 1 tsp salt Layer spices for flavor depth; add bay leaves whole for easy removal before serving.
0.5 tsp 1/2 tsp black pepper
1 tsp 1 tsp dried thyme
0.5 tsp 1/2 tsp dried rosemary
2 pieces 2 bay leaves

Liquids

3 cups 3 cups chicken broth Low-sodium options allow for better control of saltiness later.

Aromatics & Vegetables

3 cups 3 cups baby carrots (or 3 large carrots, sliced thick)
1 medium 1 medium onion, diced Sauté onions and garlic for a minute before adding for deeper flavors.
3 cloves 3 cloves garlic, minced

Optional Finishing Ingredients

3 tbsp 3 tbsp all-purpose flour Mix flour with a bit of broth to avoid clumps before adding.
3 tbsp 3 tbsp butter (or olive oil)
2 tbsp 2 tbsp chopped fresh parsley (optional, for serving) Add parsley just before serving for a fresh touch.

Preparation

Begin by washing and chopping all your vegetables and chicken into ample bite-sized pieces.

Layering Ingredients

Place the chicken at the bottom, followed by the potatoes, carrots, onions, and garlic.

Seasoning

Adding Liquid

Pour the chicken broth over the entire mixture, ensuring everything is submerged.

Cooking

Thickening the Stew

In a small bowl, mix flour with a bit of the broth to create a slurry. Gradually stir this into the stew during the last 30 minutes.

Serving