Slow Cooker Chicken Stew
Warm, hearty, and irresistibly comforting, this Slow Cooker Chicken Stew is the ultimate one-pot meal for busy weeknights or cozy weekends. Packed with tender shredded chicken, wholesome Yukon gold potatoes, vibrant carrots, celery, and sweet peas, this classic recipe combines fresh ingredients with aromatic dried herbs like thyme and rosemary for a rich, savory flavor. The slow cooker does all the work, effortlessly blending the flavors over hours for a deeply satisfying dish. A touch of tomato paste adds a subtle tang, and a final garnish of fresh parsley ensures a beautiful, herbaceous finish. With minimal prep and a hands-off cooking process, this family-friendly chicken stew is as convenient as it is delicious. Serve it piping hot with crusty bread or a side salad for the perfect comfort food experience.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 1 medium yellow onion
- 3 medium carrots
- 2 pieces celery stalks
- 4 medium Yukon gold potatoes
- 3 pieces garlic cloves
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the yellow onion, carrots, and celery into bite-sized pieces. Cube the potatoes into 1-inch chunks. Mince the garlic cloves.
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Set aside.
In the slow cooker, add the onion, carrots, celery, potatoes, and minced garlic.
Pour the chicken broth into the slow cooker and stir in the tomato paste until well combined.
Add the seared chicken breasts on top of the vegetables in the slow cooker.
Season with dried thyme, dried rosemary, and add the bay leaf.
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.
About 20 minutes before serving, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Add the frozen peas and stir. Let the stew cook for another 10-15 minutes to heat through.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 36.2 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6845 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
