There’s something about the way a slow cooker fills the kitchen with the smell of simmering herbs and tender chicken that feels like a quiet promise of comfort. The evening I first made this stew, I was juggling a million little distractions—texts popping up, a half-done email, and a toddler asking for snacks somewhere between the living room and kitchen. Somehow, the stew quietly cooked away, filling the air with hints of rosemary and thyme, a gentle reminder to slow down. When dinner time finally rolled around, the chicken was so tender it nearly fell apart at the touch of a fork, and the vegetables soaked up all that rich broth. It wasn’t perfect—my chopping was a bit uneven, and the potatoes took slightly longer to soften than I expected—but that just made it feel real, like a meal made with a bit of daily chaos and a lot of love.
- Hands-off cooking means you can prep in the morning and come home to a ready-made meal.
- The combination of chicken thighs and root vegetables creates a hearty, filling dish that’s perfect for cooler evenings.
- It’s simple—and that’s kind of the point—no fancy techniques, just good flavors melding over time.
- Tender chicken and soft vegetables make it easy to customize for picky eaters or those craving comfort food.
If you’re wondering about how to make this fit your kitchen, rest assured it doesn’t require anything beyond a reliable slow cooker and a cutting board. The stew’s forgiving nature means you can swap in whatever vegetables you have on hand without worry, and it even tastes better the next day. The first time I made it, I was a little nervous about how the broth would turn out, but the slow cooking makes all the flavors blend in such a cozy way that it’s been a repeat for chilly nights ever since.
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Slow Cooker Chicken and Vegetables Stew
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker chicken and vegetables stew, perfect for an easy and flavorful meal. Tender chicken thighs simmer with carrots, potatoes, celery, and aromatic herbs in a savory broth.
Ingredients
1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
3 celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (for garnish)
Instructions
In a large bowl, toss the chicken pieces with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and brown them for 3-4 minutes on each side until golden. Remove the chicken and set aside.
Place the carrots, potatoes, celery, onion, and garlic into the slow cooker.
Add the browned chicken pieces on top of the vegetables.
Pour the chicken broth over the ingredients in the slow cooker.
Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf and discard.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: I usually stick to a basic slow cooker for this, but if you have one with a timer, it’s even easier to manage your schedule. Serving it with crusty bread or a simple green salad rounds out the meal perfectly. Sometimes I toss in a handful of frozen peas right before serving for a pop of color and sweetness, though I haven’t tested that in every batch. If you want a thicker stew, stirring in a bit of flour during the browning stage helps—though sometimes I just let the broth stay nice and brothy. And if you’re in a hurry, sautéing the veggies briefly before adding them to the slow cooker gives the stew a bit more depth, but honestly, dumping everything in works just fine.
FAQ
Can I use chicken breasts instead of thighs? You can, but chicken breasts might dry out a bit over the long cook time. Thighs stay tender and juicy.
How long does the stew keep? It’s good in the fridge for about four days, and freezes well for up to three months.
Can I add other vegetables? Absolutely. Green beans, parsnips, or even butternut squash could work, just adjust the cooking time if needed.
This stew is a little reminder that good food doesn’t have to be complicated. Give it a try and see how a slow cooker can turn your busy evenings into cozy dinners.