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Nothing says comfort like coming home to a bubbling pot of chicken stew. This slow cooker version means you can put everything together in the morning and walk in hours later to a cozy meal that tastes like you worked all day. Chicken thighs stay juicy, potatoes and carrots soak up savory flavor, and the broth turns rich and thick as it simmers.
The first time I made this on a hectic weekday it felt like being greeted with a big hug when I finally sat down to eat. Now my family calls it our “rainy day stew.”
Ingredients
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- Chicken thighs: cut into chunks for juicy tender bites that do not dry out while cooking. Buy bone-in if you like extra flavor but boneless is easier to cube
- Olive oil: adds richness and helps brown the chicken quickly. Choose extra virgin for more depth
- Flour: thickens the broth a bit as it cooks. Your favorite gluten free blend makes it allergy friendly too
- Carrots: bring a gentle sweetness and become melt-in-your-mouth soft. Choose firm and bright colored carrots with smooth skin
- Baby potatoes: create sturdy bite sized chunks and soak up the stew’s flavor. Look for small new or waxy potatoes with no green spots
- Onion: deepens the stew’s savory base. Sweet or yellow onions work best here
- Jarred minced garlic: gives bold flavor without fussing with peeling. Fresh is fine if you prefer
- Herb and garlic seasoning: adds layered flavor with no measuring needed. Look for a blend with thyme rosemary and oregano
- Salt: brings everything together. Use flaky sea salt or kosher salt for the cleanest taste
- Chicken stock: makes the stew hearty and lush. Try to use low sodium so you can control the final saltiness
Step-by-Step Instructions
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high. Add the chicken pieces and let them cook for three to four minutes until they start to turn golden sitting undisturbed helps with browning. This step locks in flavor and keeps your chicken juicy
- Build the Base:
- Sprinkle flour over the browned chicken and stir everything together until the chicken is lightly coated. Pour in half a cup of chicken stock and gently scrape up any browned bits from the pan until you have a smooth mixture. This creates the base for a naturally thickened stew
- Load the Slow Cooker:
- Turn off the stove and carefully move your chicken mixture into the slow cooker. Add carrots potatoes onion garlic herb seasoning salt and the rest of your chicken stock. Give everything a good stir so veggies are nestled evenly
- Slow Simmer:
- Cover the slow cooker and set it to low for six to eight hours or high for four to six hours. Check that the chicken is cooked through and the vegetables are soft but not mushy. Taste and adjust salt if needed before serving
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Chicken thighs are my favorite here because they turn incredibly tender without drying out. I remember my son sneaking a bite straight from the slow cooker because he could not wait for dinner. Those moments make me love this stew even more
Storage Tips
Let the stew cool completely before moving it to airtight containers. You can keep it in the fridge for four days or freeze single servings for up to three months. When reheating stir every so often on the stove or use short microwave bursts to warm it evenly
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Ingredient Substitutions
If you are out of chicken thighs chicken breasts can work but cook them on low so they stay moist. Fresh garlic instead of jarred gives a sharper flavor use two large cloves. Try sweet potatoes or parsnips if you want a twist on classic carrot potato flavor
Serving Suggestions
This stew loves a side of crusty bread or warm biscuits. Sometimes I spoon it over creamy mashed potatoes for extra comfort. It is also great with a few leafy greens stirred in at the end like spinach or kale
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Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs yield juicier and more flavorful results as they stay moist during slow cooking.
- → Should potatoes be peeled before adding?
Peeled or unpeeled potatoes work well. Leaving the skin on adds texture and saves prep time, especially with baby potatoes.
- → How can I thicken the stew further?
If you prefer a thicker consistency, remove the lid and cook on high for about 30 minutes, or stir in a cornstarch slurry.
- → Is this stew freezer-friendly?
Yes, cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- → What vegetables pair well as additions?
Celery, parsnips, or green beans can be added in the last few hours for extra flavor and color variations.