Do you want a warm, cozy dinner? A Slow Cooker Chicken Stew Recipe is perfect. It is very easy to make.
You just put everything in the pot. Then, you let it cook all day. It smells amazing in your house! This Slow Cooker Chicken Stew Recipe is healthy and filling.
Your whole family will love it. Learning how to make Slow Cooker Chicken Stew saves you time. It is great for busy weeknights or cold days.
This Slow Cooker Chicken Stew Recipe uses simple, fresh food. It is the ultimate comfort meal for everyone.
When I first introduced to Slow Cooker Chicken Stew
I first tried this stew on a rainy day. My friend made it for me. I loved how tender the chicken was. The vegetables were soft and flavorful.
It tasted like a warm hug in a bowl. Since then, it is my favorite meal. It is so simple and very tasty.
Equipment List
- A 6-quart slow cooker.
- A sharp kitchen knife.
- A sturdy cutting board.
- A large mixing spoon.
- Measuring cups and spoons.
Ingredients You Need for Slow Cooker Chicken Stew
- Chicken breast: 1.5 lbs, cut into chunks.
- Potatoes: 3 large, peeled and diced.
- Carrots: 2 cups, sliced into rounds.
- Celery: 3 stalks, chopped thin.
- Onion: 1 medium, finely diced.
- Chicken broth: 4 cups, low sodium.
- Garlic: 3 cloves, minced well.
- Dried thyme: 1 teaspoon.
- Salt and pepper: To taste.
- Frozen peas: 1 cup.
Step-by-Step Guide
- Wash and chop all your fresh vegetables. Make sure pieces are a similar size.
- Place chicken and vegetables into the slow cooker. Add the garlic and dried herbs.
- Add the chicken broth over the food. Season it with salt and pepper now.
- Cover the pot with the lid. Cook on low for six hours.
- Add the frozen peas in the last hour. This keeps them bright and green.
Tips to Make the Best Slow Cooker Chicken Stew
- Use chicken thighs for extra juicy meat.
- Cut potatoes small so they soften fast.
- Do not lift the lid while cooking.
- Add a splash of cream at the end.
- Use fresh herbs for a better smell.
FAQs about Slow Cooker Chicken Stew
Q: Can I freeze this stew?
A: Yes, it freezes very well for months. Thaw it in the fridge before heating.
Q: What potatoes work best?
A: Yukon Gold potatoes hold their shape well. They stay firm but remain very creamy.
Q: Can I use frozen chicken?
A: Always thaw chicken before putting it in. This ensures the meat cooks safely.
Q: How do I thicken the sauce?
A: Mix cornstarch with water and stir it in. Let it cook for ten more minutes.
Final Thoughts
This stew is a simple joy to eat. It makes dinner time very stress-free. You will love the rich, savory flavors.
It is perfect for meal prep too. Give this recipe a try this week! You deserve a hearty and delicious meal.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Slow Cooker Chicken Stew Recipe
Equipment
- A 6-quart slow cooker.
- A sharp kitchen knife.
- A sturdy cutting board.
- A large mixing spoon.
- Measuring cups and spoons
Ingredients
- Chicken breast: 1.5 lbs cut into chunks.
- Potatoes: 3 large peeled and diced.
- Carrots: 2 cups sliced into rounds.
- Celery: 3 stalks chopped thin.
- Onion: 1 medium finely diced.
- Chicken broth: 4 cups low sodium.
- Garlic: 3 cloves minced well.
- Dried thyme: 1 teaspoon.
- Salt and pepper: To taste.
- Frozen peas: 1 cup.
Instructions
- Wash and chop all your fresh vegetables. Make sure pieces are a similar size.
- Place chicken and vegetables into the slow cooker. Add the garlic and dried herbs.
- Add the chicken broth over the food. Season it with salt and pepper now.
- Cover the pot with the lid. Cook on low for six hours.
- Add the frozen peas in the last hour. This keeps them bright and green.
Notes
- Use chicken thighs for extra juicy meat.
- Cut potatoes small so they soften fast.
- Do not lift the lid while cooking.
- Add a splash of cream at the end.
- Use fresh herbs for a better smell.
