Slow Cooker Chicken Stew Recipe
This comforting Slow Cooker Chicken Stew is a hearty and delicious meal perfect for any day. Tender chicken breasts, Yukon gold potatoes, carrots, celery, corn, and green beans are slow-cooked with savory seasonings and finished with a creamy cornstarch-thickened sauce, resulting in a flavorful, rich, and satisfying stew that requires minimal prep and hands-off cooking.
- Prep Time: 20 minutes
- Cook Time: 4 hours on HIGH or 8 hours on LOW, plus 30 minutes final cooking time
- Total Time: 4 hours 30 minutes on HIGH or 8 hours 30 minutes on LOW
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 ½ pounds Yukon gold potatoes (or red potatoes), cut into ½-inch pieces
- 2 medium carrots, diced
- 1 rib celery, diced
- 1 cup frozen corn, thawed
- 1 pound boneless skinless chicken breasts
Seasonings
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
Liquid Ingredients
- 3 cups chicken broth (or chicken stock)
- 1 cup heavy whipping cream (or evaporated milk)
Thickening & Vegetables
- 2 tablespoons cornstarch
- 1 cup frozen green beans, thawed
Instructions
- Sauté aromatics: In a small skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking just until the onion is slightly softened, about 3 minutes. This enhances their flavor before adding to the stew.
- Add ingredients to slow cooker: Transfer the sautéed onion and garlic to the bottom of a 6-quart slow cooker. Add the cut potatoes, diced carrots, diced celery, and thawed corn. Place whole, uncooked chicken breasts on top of the vegetables.
- Season and cook: Sprinkle the poultry seasoning, salt, black pepper, and dried thyme evenly over the chicken and vegetables. Pour the chicken broth over everything. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours, until the vegetables are tender and the chicken is cooked through.
- Shred chicken: Remove the chicken breasts from the slow cooker carefully and shred them using two forks, discarding any connective tissue or fat.
- Thicken and finish stew: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture along with the shredded chicken and thawed green beans back to the slow cooker. Cook uncovered on HIGH for an additional 30 minutes or until the stew has thickened to your desired consistency.
Notes
- For a lighter option, substitute the heavy whipping cream with evaporated milk.
- Use Yukon gold potatoes for creamier texture; red potatoes work well too but hold their shape more.
- If you prefer a thicker stew, increase cornstarch to 3 tablespoons.
- Can be prepared a day ahead; flavors improve when reheated gently on stovetop or slow cooker.
- For spicier variation, add a pinch of cayenne pepper or smoked paprika with the seasonings.
- Be sure to thaw frozen vegetables before adding to maintain proper cooking times and texture.
Keywords: slow cooker chicken stew, chicken stew, easy stew recipe, comfort food, hearty dinner, slow cooker recipes
Find it online: https://thefoodrecipe.com/slow-cooker-chicken-stew-recipe/
