Hearty, wholesome, and packed with tender chicken, potatoes, and veggies—this cozy one-pot wonder practically cooks itself!
📋 Recipe Card
Yield Prep Time Cook Time Total Time
6 servings 15 min 6–8 hrs (low) or 3–4 hrs (high) ~6–8 hrs
Calories: ~320 kcal per serving
Dietary Tags: Gluten-Free, Dairy-Free, High-Protein
🛒 Ingredients Checklist
Boneless, skinless chicken thighs
Carrots – sliced
Potatoes – diced
Onion – chopped
Garlic – minced
Chicken broth
Tomato paste
Worcestershire sauce
Frozen peas
Dried thyme
Dried rosemary
Salt and pepper
Fresh parsley – chopped (for garnish)
🔪 Instructions
Layer the Slow Cooker:
Place chicken thighs on the bottom. Add carrots, potatoes, onion, and garlic on top.
Mix the Broth:
In a bowl, whisk together chicken broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour evenly over the layered ingredients.
Slow Cook It:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fork-tender.
Add Peas & Finish:
About 30 minutes before serving, stir in the frozen peas. Shred the chicken and mix it back into the stew.
Serve & Garnish:
Ladle into bowls, garnish with chopped fresh parsley, and enjoy warm.
📝 Additional Notes
Prep in advance: Chop veggies and mix broth the night before for a true dump-and-go meal.
Freezer-friendly: This stew reheats beautifully—store leftovers for cozy meals later in the week.
Versatile: You can serve it chunky like a stew or mash some potatoes in for a thicker, more rustic texture.
✨ Introduction
This Slow Cooker Chicken Stew is one of those recipes that feels like a warm hug on a cold day. It’s filled with classic comfort—chicken, root veggies, herbs—but with the ease of set-it-and-forget-it cooking. Whether you’re prepping for a busy weeknight or want something nourishing after a long day, this is the kind of meal that brings everyone to the table.
📸 Step-by-Step Guide
1. Start with Chicken on the Bottom
Place your chicken thighs first so they cook fully in the broth. Thighs stay tender even after hours in the crockpot.
Tip: Trim excess fat for a cleaner finish.
2. Add Your Veggies
Layer carrots, potatoes, onion, and garlic on top of the chicken.
Tip: Cut all vegetables to a similar size for even cooking.
3. Mix & Pour the Broth Mixture
Whisk broth, tomato paste, Worcestershire, and herbs in a bowl, then pour over everything.
Tip: Stir the tomato paste well into the broth to ensure even flavor.
4. Cook Low and Slow
Cover and set your slow cooker. Let the flavors develop over hours while you go about your day.
Tip: For more intense flavor, cook on low if time allows.
5. Add Peas at the End
Add frozen peas during the final 30 minutes so they stay green and slightly crisp.
Tip: Don’t overcook the peas—they heat through quickly.
6. Shred Chicken & Stir
Shred the chicken with two forks and stir back into the stew for even flavor and texture.
Tip: Taste and adjust salt or herbs before serving.
🧂 Ingredient Details & Substitution Tips
Ingredient Substitution Ideas
Chicken thighs Chicken breasts (leaner), turkey thighs
Potatoes Sweet potatoes or butternut squash
Worcestershire Coconut aminos or soy sauce (for umami)
Tomato paste Crushed tomatoes (reduce broth slightly)
Chicken broth Vegetable broth or bone broth
For Low-Sodium Diets: Use low-sodium broth and Worcestershire.
Herb Swap: Try Italian seasoning instead of thyme + rosemary for a different profile.
🍰 Variations & Serving Ideas
🎨 Flavor Variations
Creamy Stew: Stir in ½ cup light cream or coconut milk at the end.
Spicy Version: Add a pinch of red pepper flakes or diced jalapeños to the broth mix.
Lemon-Herb Style: Finish with lemon juice and fresh dill instead of tomato paste for a brighter flavor.
🍽 How to Serve It
With warm crusty bread or whole grain toast
Over white or brown rice for a heartier bowl
Topped with a dollop of sour cream or Greek yogurt
🧊 Storage & Make-Ahead Tips
Storage Duration Reheat Method
Fridge 4–5 days Stovetop or microwave (add broth if too thick)
Freezer Up to 3 months Thaw overnight; reheat gently
Batch Cook Tip: Double the recipe and freeze in portions for easy lunches.
🔍 Nutrition Snapshot (Per Serving – Approx.)
Calories: 320 kcal
Protein: 28g | Carbs: 22g | Fat: 12g
Allergens: None
Diet Tags: Gluten-Free, Dairy-Free, High-Protein
❓ FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier. If using breasts, check doneness around 3 hours on high to prevent drying out.
Q: Do I need to sauté anything first?
A: Not at all! It’s a true dump-and-go recipe. But you can sauté the onions or garlic for added depth if you want.
Q: Can I make this in the Instant Pot?
A: Yes—15 minutes on manual high pressure with a quick release. Add peas after cooking.
💬 Personal Note
I make this stew on Sundays when I know the week will be busy. It’s one of those meals that tastes even better the next day and feels like a gift when I open the fridge and remember I don’t have to cook again. Bonus: my kids love it too, especially with buttered bread for dunking.
📣 Call to Action
Did you try this Slow Cooker Chicken Stew?
Tag me in your cozy bowl photos on Instagram or leave a comment with your favorite twist! I love seeing how you make these comfort classics your own. 🥕🍗🥔