Slow Cooker Chicken Stew Recipe

This Slow Cooker Chicken Stew is the perfect cozy meal for any day of the week. It’s hearty, flavorful, and made with simple ingredients that come together effortlessly. The chicken thighs, cooked to perfection in the slow cooker, become tender and juicy, while the vegetables soak up all the savory flavors from the broth and seasonings. The almond milk and cornstarch create a creamy base, making this stew comforting and satisfying. Whether you’re looking for a nourishing dinner after a long day or meal prepping for the week, this stew is a wonderful option that will quickly become a staple in your home.

The best part of this recipe is how easy it is to make. With just a few minutes of prep, you can set it and forget it while the slow cooker works its magic. The result is a rich, flavorful stew with perfectly cooked chicken and vegetables that are infused with aromatic herbs and spices. This stew can be enjoyed as-is or served with a side of crusty bread or rice for a complete meal.

Why You’ll Love This Recipe

1. Effortless and Convenient

This stew is made in the slow cooker, so it requires minimal prep time and cooks on its own while you go about your day.

2. Comforting and Hearty

With tender chicken, vegetables, and a creamy broth, this stew is the ultimate comfort food that warms you from the inside out.

3. Flavorful and Aromatic

The combination of herbs like oregano, rosemary, and garlic infuses the stew with incredible flavor, making each spoonful savory and satisfying.

4. Customizable

You can easily adjust the seasonings or swap out ingredients depending on your preferences or what you have on hand.

5. Healthy and Nourishing

This stew is made with wholesome ingredients like chicken, carrots, and potatoes, providing a balanced, nourishing meal for you and your family.

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Ingredients

• Boneless, skinless chicken thighs, cut into 1/2-inch pieces
• Olive oil
• Salt and pepper, to taste
• Carrots, chopped
• Yellow onion, chopped
• Garlic, chopped
• Russet potatoes, peeled and diced
• Coconut aminos
• Salt
• Oregano
• Rosemary
• Bay leaf
• Chicken broth
• Almond milk (or milk of choice)
• Cornstarch (or arrowroot)

Variations

• Add More Vegetables: You can easily add more vegetables to this stew, such as celery, parsnips, or green beans, to enhance its flavor and texture.
• Different Protein: You can substitute the chicken thighs for chicken breasts, turkey, or even ground meat, depending on your preference.
• Creamier Texture: For a creamier texture, use full-fat coconut milk or heavy cream instead of almond milk.
• Spicy Kick: If you like a little spice, add a pinch of red pepper flakes or a chopped jalapeño to the stew.

How to Make the Recipe

Step 1: Prepare the Ingredients

Start by chopping the vegetables. Peel and dice the potatoes, chop the carrots and onion, and mince the garlic. Cut the chicken thighs into 1/2-inch pieces and season with salt and pepper.

Step 2: Brown the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear them for about 2-3 minutes until they are browned on all sides. This step helps to develop flavor, but you can skip it if you prefer to throw everything straight into the slow cooker.

Step 3: Add Ingredients to the Slow Cooker

Transfer the chicken (whether browned or not) to the slow cooker. Add the chopped carrots, onions, garlic, and diced potatoes. Pour in the chicken broth, almond milk, and coconut aminos. Season with salt, oregano, rosemary, and bay leaf. Stir to combine all the ingredients.

Step 4: Slow Cook the Stew

Cover the slow cooker and cook the stew on low for 6-7 hours or on high for 3-4 hours. The stew is ready when the vegetables are tender and the chicken is cooked through.

Step 5: Thicken the Stew

Once the stew is done cooking, mix the cornstarch with a little bit of water (about 2 tablespoons) to make a slurry. Stir this slurry into the stew to thicken the broth. Let the stew cook for an additional 10-15 minutes to allow the sauce to thicken up.

Step 6: Serve

Once the stew has thickened to your desired consistency, taste and adjust the seasonings, adding more salt or pepper if needed. Serve hot and enjoy!

Tips for Making the Recipe

• Layer the Ingredients Properly: When adding ingredients to the slow cooker, try to layer them so that the chicken is on top of the vegetables. This helps the chicken cook more evenly.
• Don’t Skip the Browning Step: While you can skip browning the chicken, doing so will help develop a richer flavor in the stew. It’s worth the extra step.
• Adjust the Thickness: If you prefer a thicker stew, use more cornstarch or arrowroot. If you like a thinner broth, you can add more broth or milk.
• Freezing: This stew freezes well. If you have leftovers, store them in an airtight container in the freezer for up to 3 months.

How to Serve

This Slow Cooker Chicken Stew can be enjoyed as a main dish on its own, or served with a side of crusty bread, rice, or a green salad for a more complete meal. The hearty, comforting flavors make it a perfect dish for a cozy dinner with family or friends.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.

Freezing

This stew freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove or in the microwave.

Reheating

When reheating, you may need to add a splash of broth or milk to loosen the stew as it may thicken after storing. Heat on low until warmed through.

FAQs

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless, skinless chicken breast, but keep in mind that chicken breasts are leaner and may become drier than thighs. Consider adding a little more liquid to compensate.

2. Can I make this stew without a slow cooker?

Yes, you can make this stew on the stovetop. Simply simmer all the ingredients in a large pot for about 1-1.5 hours, or until the chicken and vegetables are tender.

3. Can I substitute coconut aminos?

If you don’t have coconut aminos, you can use soy sauce or tamari (for gluten-free) as a substitute.

4. Can I add other vegetables?

Yes, you can add other vegetables like celery, peas, or corn. Just make sure they are chopped into similar-sized pieces for even cooking.

5. Can I use a different type of milk?

Yes, you can substitute almond milk with any milk of your choice, such as cow’s milk, oat milk, or soy milk.

6. Is there a way to make this stew spicier?

You can add a pinch of red pepper flakes or a chopped jalapeño to the stew for extra heat.

7. How can I make the stew thicker?

If you prefer a thicker stew, mix cornstarch with water to create a slurry, then stir it into the stew to thicken the broth.

8. Can I freeze this stew?

Yes, this stew freezes well. Be sure to allow it to cool completely before storing it in a freezer-safe container.

9. How long does this stew last in the fridge?

This stew will last for up to 3-4 days in the refrigerator when stored in an airtight container.

10. Can I use arrowroot instead of cornstarch?

Yes, arrowroot is a great substitute for cornstarch. Use the same amount and make a slurry with water before adding it to the stew.

Conclusion

This Slow Cooker Chicken Stew is a true crowd-pleaser, offering rich flavors and a satisfying, creamy texture that will warm you up on the coldest of days. With simple ingredients and minimal prep time, it’s an easy meal that’s perfect for busy weeknights or lazy weekends. Whether you’re looking for a nourishing dinner or planning for leftovers, this stew is sure to become a favorite in your household. Enjoy the comforting flavors and let the slow cooker do all the work!

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