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Slow Cooker Chicken Stew That’s Creamy, Easy, and Weeknight-Ready Pinterest recipe pin

Slow Cooker Chicken Stew with Creamy Broth and Tender Chicken

A practical slow cooker chicken stew with seared chicken, hearty vegetables, and a late-added slurry for a creamy, spoon-coating broth—perfect for easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in skinless chicken thighs (or 2 pounds boneless thighs or a mix; see notes)
  • 1 tablespoon neutral oil vegetable or canola
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 2 cloves garlic minced
  • 3 cups Yukon Gold potatoes diced (about 1/2-inch pieces)
  • 2 cups sliced carrots about 4 medium carrots
  • 1 cup diced celery about 2 stalks
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1/3 cup heavy cream or half-and-half
  • 2 tablespoons chopped fresh parsley for garnish optional
Optional
  • 1 cup frozen peas optional; stir in last 10 minutes

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet (cast-iron or nonstick)
  • 1 Instant-read thermometer
  • 1 Small bowl and whisk

Method
 

Prepare and sear the chicken
  1. Pat the chicken dry and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; heat 1 tablespoon oil in a 12-inch skillet over medium-high heat and sear chicken 2–3 minutes per side until golden; transfer to slow cooker.
Build the stew
  1. In the same skillet sauté the diced onion with a pinch of salt for 2–3 minutes, add minced garlic and cook 30 seconds, then transfer to the slow cooker; add potatoes, carrots, celery, 4 cups chicken broth, thyme, bay leaf, and remaining pepper.
Slow cook
  1. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours; if using boneless breasts add them in the final 60–90 minutes on LOW so they reach 165°F without drying.
Finish and thicken
  1. Remove chicken to a cutting board, shred or slice and discard bones; whisk 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl, temper with 1/2 cup hot stew liquid, then whisk back into the pot and cook 3–5 minutes on HIGH until the broth thickens; stir in 1/3 cup heavy cream off heat, taste and adjust salt.
Serve
  1. Serve hot garnished with chopped parsley and, if using, stir in frozen peas in the last 10 minutes of cooking for color and sweetness.

Notes

Sear chicken to improve flavor and keep meat juicy; add boneless breasts in the last 60–90 minutes to avoid dryness. Use Yukon Gold potatoes to maintain chunk texture. Thicken the stew with a tempered cornstarch slurry at the end and add cream off heat for a silky finish; salt after thickening to taste.