Crock Pot Chicken Stew

Full of tender chicken, potatoes, carrots, and fresh herbs, this slow cooker chicken stew is a cozy, hearty dinner that practically makes itself. Just layer everything in the pot and let it simmer.

Yield

12 servings

Ingredients

Copy all ingredients

2 small yellow onions (or 1 large)
diced (about 2 cups total)
3 stalks celery
diced
4 medium carrots
peeled and diced
500 grams (1 lb) russet potatoes
peeled and diced into small bite-sized pieces
4 small cloves garlic
minced (about 1 teaspoon)
1 bay leaf
3 sprigs fresh thyme
(or about 1 teaspoon dried thyme)
2 sprigs fresh rosemary
(or about 1 teaspoon dried rosemary)
1/2 teaspoon paprika
1/2 teaspoon poultry seasoning
3-4 lbs. bone-in chicken breasts or thighs
skin removed
1350 ml (1 qt) low-sodium chicken broth
(or stock)
1 tablespoon cornstarch + 1 tablespoon cold water
(increase to 2 tablespoons each for a thicker broth)
Kosher salt and ground black pepper
to taste
Chopped fresh parsley
for garnish

Instructions

Layer the vegetables and seasonings. Place onions,
celery
,
carrots
, potatoes, garlic, bay
leaf
, 1 teaspoon salt, thyme, rosemary,
paprika
, and
poultry seasoning
in the bottom of a large slow cooker. Stir to combine.
Add the chicken. Season the chicken with salt and pepper, then place on top of the vegetables.
Pour in the broth. Add chicken broth over everything. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
Shred the chicken. When about 30 minutes remain, remove chicken from the slow cooker. Shred or chop the meat and discard the bones. Return chicken to the pot.
Thicken the stew. Discard the bay
leaf
and herb stems. Whisk together cornstarch and cold water until smooth. Stir the slurry into the stew. Cook uncovered on HIGH for 30 minutes, or until the broth thickens slightly.
Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with
fresh parsley
.