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Slow Cooker Chicken Stew

Slow cooker chicken stew cooks chicken thighs, Yukon Gold potatoes, and vegetables in a savory broth until tender. A flour-and-water mixture thickens the broth, while frozen peas add a final pop of color.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 celery ribs sliced
  • 3 carrots medium, cut into 1/2-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 lb chicken thighs boneless, skinless
  • 1 carton (32 oz) low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 0.5 cup water cold
  • 1 cup peas frozen

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, celery, carrots, potatoes, and garlic to a 6-quart slow cooker, then place the chicken thighs on top and pour in the broth; add the thyme, bay leaf, salt, and pepper.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a plate, remove the bay leaf, and shred the chicken with two forks.
  4. Whisk the flour and cold water in a small bowl until smooth, then stir the mixture, peas, and shredded chicken into the slow cooker; cover and cook on HIGH for 20–30 minutes, until the broth thickens and the peas are hot.

Notes

For the most tender chicken, check that it reaches 165°F in the thickest part. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.