Slow Cooker Chicken Stew Recipe

The Magic of a Slow Cooker

Let me tell you about my slow cooker. It is my kitchen helper. I can add things in the morning. Then I forget about it all day. When I come back, dinner is ready. It feels like a little bit of magic.

This chicken stew is perfect for that magic. You just chop and drop. The slow cooker does the rest. The long, gentle cooking makes everything so tender. Doesn’t that smell amazing? It fills the whole house with love.

A Story About My Grandson

My grandson Leo used to hate carrots. He would pick them out of everything. One day, I made this stew. The carrots cooked for hours with the chicken and herbs.

He ate three bowls! He didn’t even notice the carrots. They became sweet and soft. I still laugh at that. This matters because slow cooking changes flavors. It makes even simple vegetables taste special.

Why We Thicken the Stew

Near the end, we add a milk and cornstarch mix. This is called a slurry. It might sound fancy, but it’s easy. It turns the thin broth into a lovely, cozy sauce.

That’s when we add the frozen peas too. They stay bright green and sweet. This step matters. It gives the stew its final, hug-in-a-bowl texture. What’s your favorite part of a stew? Is it the meat, the veggies, or the sauce?

The Herbs Are Important

Do not forget the bay leaves! They look like dry little leaves. But they add a deep, warm flavor you can’t get from anything else. Just remember to take them out before serving. No one wants to eat a leaf!

The rosemary and thyme are quiet heroes. They whisper flavor into the chicken and potatoes. *Fun fact: Thyme was used by ancient Romans for courage!* Maybe that’s why this stew makes you feel so good.

Make It Your Own

This is your stew now. You can change it. No potatoes? Use a can of white beans. Have some mushrooms? Toss them in. Cooking is about using what you have.

That is the best kitchen lesson I know. What vegetable would you love to try in this stew? Tell me about it. I love hearing your ideas. And when you make it, who will you share it with? That is the best part of all.

Ingredients:

Ingredient	Amount	Notes
boneless, skinless chicken breasts	2 pounds	fat trimmed and cut into 1-inch chunks
yellow onion	1 ½ cups	diced
carrots	5	cut into bite sized pieces
baby Yukon gold potatoes	1 pound
celery sticks	3	chopped
low-sodium chicken broth	3 cups
Worcestershire sauce	1 tablespoon
tomato paste	½ tablespoon
garlic	4 teaspoons	minced
poultry seasoning	1 teaspoon
black pepper	1 teaspoon
salt	1 teaspoon
dried rosemary	½ teaspoon
dried thyme	½ teaspoon
bay leaves	2
milk	½ cup
cornstarch	¼ cup
frozen peas	1 ¼ cups

My Cozy Chicken Stew, Just Like Abuela Made

Hello, my dear! Come sit. Let’s make a stew that hugs you from the inside. This is my slow cooker chicken stew. It fills the whole house with a wonderful smell. I think of my own grandmother when I make it. She taught me that good food takes its time. This recipe is so easy. You just toss everything in the pot. Then you let the magic happen. I still laugh at that. My grandson calls it “the lazy cook’s best friend.” He’s not wrong!

Here is how we make our cozy hug in a bowl. Follow these simple steps.

Step 1: First, get your chicken and veggies ready. Chop your onion, carrots, and celery. Don’t worry about perfect pieces. Rustic is good! Cut the potatoes in half if they are small. Now, put all of it right into the slow cooker. I love the colors. It already looks like a garden.

Step 2: Next, we make the flavor bath. Grab a medium bowl. Pour in your chicken broth. Add the Worcestershire sauce and tomato paste. Then all those lovely herbs and spices go in. Whisk it all together until it’s friendly. Doesn’t that smell amazing? Pour this right over the chicken and veggies. Drop the bay leaves on top. (A hard-learned tip: crush the dried rosemary in your palm first. It wakes up the flavor!).

Step 3: Now, the easy part. Put the lid on your slow cooker. Choose low for a long, gentle cook. Or choose high if you’re hungry sooner. Then walk away! Go read a book or play outside. The stew will do all the work. I love that part. What’s your favorite thing to do while dinner cooks itself? Share below!

Step 4: When the time is up, it’s almost ready. Mix your milk and cornstarch in a small bowl. Make sure there are no lumps. Stir this slurry and the frozen peas into the hot stew. Let it cook for 20 more minutes. This makes the sauce thick and lovely. The peas add a sweet, bright pop. Finally, take out the bay leaves. Give it one big, gentle stir. Your masterpiece is done!

Cook Time: 4–8 hours
Total Time: 4 hours 20 minutes – 8 hours 20 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists on Our Stew

This recipe is like a favorite sweater. You can dress it up in different ways! Here are three ideas I love. Try one next time.

Hearty Beef Swap: Use stew meat instead of chicken. Add a splash of red wine to the broth. It becomes so rich and deep.

Summer Garden Version: In July, skip the potatoes. Use fresh green beans and zucchini. Finish with fresh basil. It tastes like sunshine.

A Little Kick: My son loves this one. Add a diced jalapeño with the onions. Stir in a spoonful of smoked paprika too. It warms you right up.

Which one would you try first? Comment below!

How to Serve Your Stew

Now, let’s talk about serving. A good bowl needs good friends. I always make a batch of fluffy biscuits or crusty bread. It’s perfect for soaking up every last drop of sauce. A simple green salad on the side is nice too. It adds a fresh crunch. For garnish, a little chopped parsley makes it pretty.

What to drink? On a cold night, a glass of apple cider is wonderful. For the grown-ups, a glass of red wine pairs beautifully. It just feels right. Which would you choose tonight? Now, go enjoy your creation. You made something wonderful.

Keeping Your Stew Cozy for Later

Let’s talk about storing this stew. It makes your kitchen smell wonderful. You will likely have leftovers.

Cool it first on the counter. Then put it in the fridge. It will stay good for about four days. For the freezer, use a sturdy container. Leave some space at the top. It keeps for three months.

I once froze stew in a glass jar. It cracked! Now I use plastic. Thaw it in the fridge overnight. Reheat it gently on the stove. Add a splash of broth if it’s thick.

Batch cooking this stew saves busy nights. It matters because a warm meal is a hug. You deserve that on a tiring day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stew Hiccups

Sometimes stew needs a little help. Here are easy fixes. First, is your stew too thin? Make a cornstarch slurry like the recipe says. It makes the sauce just right.

Second, are the vegetables too hard? Cut them the same size. This helps them cook evenly. I remember when my carrots were crunchy. My grandson asked if they were snacks!

Third, does it taste a bit plain? Let the salt and herbs do their job. Taste it at the end. You can always add a pinch more. Getting the flavor right matters. It builds your cooking confidence. Which of these problems have you run into before?

Your Stew Questions, Answered

Q: Is this stew gluten-free? A: Yes, if you use a gluten-free Worcestershire sauce. Always check the label.

Q: Can I make it ahead? A: Absolutely. It tastes even better the next day. The flavors get to know each other.

Q: What if I don’t have poultry seasoning? A: Use a mix of thyme, sage, and marjoram. A little of each works fine.

Q: Can I double the recipe? A: Yes, but use a bigger slow cooker. The cooking time stays the same.

Q: Any optional tips? A: A squeeze of lemon at the end is nice. *Fun fact: My neighbor taught me that trick in 1998.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy chicken stew. It is a simple, filling meal. It always makes me think of family dinners.

I would love to see your creation. Share a photo of your bowl. It makes my day to see your cooking. Have you tried this recipe? Tag us on Pinterest! You can find me at Lena’s Cozy Kitchen.

Thank you for cooking with me today. Happy cooking! —Lena Morales.