Cozy Slow Cooker Chicken Stew Recipe for Fall Nights

Slow Cooker Chicken Stew

Hola! If you’ve ever wondered what happens when a Florida girl falls in love with the heartwarming flavors of comfort food, my Slow Cooker Chicken Stew is the answer. Growing up, my abuela’s soups and stews were pure magic, brimming with fresh veggies and tender meats. This recipe takes me right back to those moments, only with a cozy fall twist perfect for chilly nights. Made with tender chicken, carrots, potatoes, and a medley of herbs, this crockpot chicken stew is hearty, healthy, and oh-so-easy. Trust me, it’s one of those autumn crock pot recipes you’ll crave again and again.

Quick Recipe Overview

Why You’ll Love This Recipe

• Perfect Fall Comfort Food: Nothing says cozy like a hot bowl of stew filled with tender chicken and veggies.
• Hands-Off Cooking: Just toss everything into the slow cooker, set it, and let it work its magic.
• Healthy and Nourishing: Packed with protein, fiber, and fresh vegetables, this recipe is hearty but guilt-free.
• Versatile Cooking Options: Whether you use a crockpot, stovetop, or Instant Pot, this stew adapts beautifully.
• Family-Friendly: The mild flavors and tender chunks of chicken make it a hit with kids and adults alike.

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Cozy Slow Cooker Chicken Stew

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• Author: Emma
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x

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Description

This cozy Slow Cooker Chicken Stew is packed with tender chicken, fresh veggies, and flavorful herbs—perfect for chilly fall nights and healthy comfort food cravings.

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Ingredients

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• 1.5 lbs boneless, skinless chicken breasts (cut in 1-inch cubes)
• 1 cup finely chopped onion
• 1 tablespoon minced garlic (about 4 large cloves)
• 2 cups cubed Yukon gold potatoes (½-inch cubes)
• 2 cups sliced carrots (¼-inch coins)
• 1 cup finely chopped celery
• 3 tablespoons all-purpose flour (or gluten-free 1:1)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary
• 1 bay leaf
• ½ cup chicken broth (low or no salt for slow cooker)
• 1 cup frozen peas (thawed, stir in at the end)

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Instructions

1. Chop onions, carrots, celery, potatoes, and cube chicken into bite-sized pieces.

2. (Optional) Brown chicken and veggies in 1 tablespoon olive oil for more flavor.

3. In slow cooker, combine chicken, potatoes, carrots, celery, onion, garlic, flour, herbs, and broth. Stir to coat evenly.

4. Cover and cook on LOW for 6 hours or HIGH for 4 hours.

5. Before serving, remove bay leaf and stir in thawed peas.

6. Ladle into bowls and enjoy warm!

Notes

To make on the stovetop, use 2 cups broth and sauté chicken and veggies first.

For Instant Pot: sauté, then cook on manual pressure for 12 minutes with natural release.

Store in fridge up to 4 days or freeze for later (texture may vary due to potatoes).

Substitute chicken thighs, omit peas, or add other vegetables like mushrooms or corn.

• Prep Time: 25 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 384
• Sugar: 8g
• Sodium: 563mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0.02g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 42g
• Cholesterol: 109mg

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (cut in 1-inch cubes)
• 1 cup finely chopped onion
• 1 tablespoon minced garlic (about 4 large cloves)
• 2 cups cubed Yukon gold potatoes (½-inch cubes)
• 2 cups sliced carrots (¼-inch coins)
• 1 cup finely chopped celery
• 3 tablespoons all-purpose flour (or gluten-free 1:1)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary
• 1 bay leaf
• ½ cup chicken broth (low or no salt for slow cooker)
• 1 cup frozen peas (thawed, stir in at the end)

Ingredient Tips Table

Step-by-Step Instructions

1. Prep Ingredients: Chop onions, carrots, celery, potatoes, and cube chicken into bite-sized pieces.
2. Optional Browning: For extra depth, sauté chicken and veggies in olive oil before slow cooking.
3. Combine Ingredients: In the slow cooker, add chicken, potatoes, carrots, celery, onion, garlic, flour, herbs, and broth. Stir to coat evenly.
4. Slow Cook: Cover and cook on low for 6 hours or high for 4 hours. Cooking on low ensures tender meat and perfectly cooked veggies.
5. Finishing Touch: Remove the bay leaf. Stir in peas right before serving to keep them vibrant.
6. Serve: Ladle into bowls and enjoy your cozy crockpot chicken stew.

Helpful Tips

• Cut veggies evenly so they cook at the same rate.
• Always add peas last to avoid mushiness.
• Cooking on low heat develops richer flavors.
• Use fresh herbs if you have them for a garden-fresh taste.

Expert Tips for the Best Results

• Brown your chicken first if you want a deeper, roasted flavor in the stew.
• Do not overfill your crockpot, leave at least 1 inch of space at the top.
• If stew is too thick, add a splash of broth before serving.
• Let stew rest for 5 minutes after cooking to allow flavors to meld.

Recipe Variations

• Creamy Chicken Stew: Add ½ cup heavy cream or coconut milk for a richer texture.
• Spicy Twist: Stir in a pinch of red pepper flakes or diced jalapeño for heat.
• Herb Upgrade: Try fresh thyme and rosemary sprigs for a more aromatic broth.
• Veggie Boost: Add green beans, corn, or mushrooms for extra color and nutrition.

Make Ahead & Freezer Tips

This stew is a great make-ahead meal. Store in the fridge for up to 4 days, flavors deepen overnight. For freezing, portion into airtight containers. Potatoes may change texture but still taste delicious after thawing.

Serving Suggestions

Serve in deep bowls with crusty bread, cornbread, or fluffy biscuits to soak up the flavorful broth. Garnish with fresh parsley or cracked black pepper for a cozy touch.

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Pairing Ideas

Pair with a crisp white wine like Sauvignon Blanc, a fall cider, or a refreshing iced tea. As a side, a light green salad or roasted Brussels sprouts complement it perfectly.

Storage and Reheating Tips

Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen. Microwave in short intervals, stirring often, until heated through.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts? Yes, thighs are juicier and add more flavor.
Can I skip the flour? You can, but the stew will be thinner. Use cornstarch slurry for gluten-free thickening.
What if my stew is too thick? Add a little extra broth before serving to loosen it up.
Can I add other vegetables? Absolutely! Try mushrooms, corn, or green beans for variety.
Do I need to peel the potatoes? No, Yukon gold skins are thin and nutritious. Just scrub well before chopping.
How do I make it vegetarian? Swap chicken for white beans or chickpeas and use veggie broth.
Can I double this recipe? Yes, but only if your crockpot has enough space. Cooking time may increase slightly.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This Slow Cooker Chicken Stew is hearty, wholesome, and perfect for cozy fall evenings. With simple prep and rich flavors, it’s sure to become a staple in your family’s kitchen. Give it a try and bring a little warmth to your table tonight!