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.

Ingredients

Scale

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