Slow Cooker Chicken Stew

There’s nothing quite like coming home on a chilly evening to the aroma of a hearty stew simmering away. And this slow cooker chicken stew? It’s a proper hug in a bowl, the kind that warms you from the inside out. I’ve been making variations of this for years, tweaking it until I landed on this absolute winner, a recipe that even my notoriously fussy little monsters, Tom and Lily, devour without a peep. It’s the ultimate easy weeknight dinner – chuck everything in the slow cooker in the morning, and by teatime, you’ve got a comforting, flavourful stew ready to go. What’s more, it uses ingredients that are already in most people’s kitchens. This recipe is guaranteed to take the stress out of dinnertime and leave you with a happy, well-fed family.

Why This Recipe Works

This slow cooker chicken stew is a lifesaver for busy families, and here’s why:

• Effortless: Simply toss all the ingredients into your slow cooker and let it do all the work. It’s a ‘set it and forget it’ kind of meal, leaving you free to tackle school runs, homework help, or just a well-deserved cuppa.
• Kid-Approved: The gentle flavours and tender chicken are a hit with even the pickiest eaters. Honestly, Lily used to turn her nose up at anything vaguely vegetable-like, but she loves this!
• Budget-Friendly: This recipe utilises affordable, everyday ingredients that you can easily find in any supermarket. It’s a great way to stretch your budget without compromising on flavour or nutrition.

After 8+ years of cooking for my family, I’ve learned that the key to success is simplicity. This recipe embodies that philosophy – delicious, wholesome, and achievable for even the most time-strapped cooks.

Ingredients

• 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 large onions, roughly chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 large potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 200g button mushrooms, halved
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp plain flour
• 1 litre chicken stock
• 2 tbsp tomato puree
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Chicken Thighs: I highly recommend using chicken thighs, as they stay beautifully tender and juicy during the slow cooking process. Chicken breasts can become a bit dry.

Root Vegetables: Carrots, potatoes and parsnips form the base of the stew and provide important nutrients and flavour. Feel free to add any other root vegetables you like – swede is a good shout.

Chicken Stock: Good quality chicken stock adds depth of flavour. I use a concentrated chicken stock pot for the best flavour. Low-sodium is a good option if you’re watching your salt intake.

Herbs: Dried thyme and rosemary give the stew a lovely earthy aroma. Fresh herbs can be used in place of dried but will need to be added in the last hour of cooking to retain their flavour.

Step-by-Step Instructions

Right, let’s get cooking! This is a breeze, I promise.

1. Step 1: Heat the olive oil in a large frying pan over medium-high heat. Toss the chicken pieces in the plain flour, ensuring they are evenly coated. This helps to thicken the stew later on.
2. Step 2: Brown the chicken in batches. Don’t overcrowd the pan, or the chicken will steam instead of brown. Browning adds a lovely depth of flavour to the stew. Set aside the browned chicken.
3. Step 3: Add the chopped onions, carrots, and celery to the same frying pan and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t skip this step – it builds the flavour base for your stew.
4. Step 4: Transfer the softened vegetables to your slow cooker. Add the browned chicken, cubed potatoes, chopped parsnips, and halved mushrooms.
5. Step 5: Pour in the chicken stock, tomato puree, dried thyme, dried rosemary, and bay leaf. Season with salt and black pepper to taste. Give everything a good stir to combine.
6. Step 6: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. I usually pop it on low in the morning before the school run and come home to a glorious smell.
7. Step 7: Once the stew is cooked, remove the bay leaf. Give it a good stir and check the seasoning. Add more salt and pepper if needed.
8. Step 8: Ladle the chicken stew into bowls and garnish with fresh chopped parsley. Serve hot with some crusty bread for mopping up all those delicious juices.

My Kitchen Tips & Tricks

Here are a few tricks I’ve learned over the years to make this slow cooker chicken stew even better:

• Browning is Key: Don’t skip the step of browning the chicken. It adds a lovely depth of flavour to the stew that you just can’t get without it.
• Thickening the Stew: If you prefer a thicker stew, mix a tablespoon of cornflour with two tablespoons of cold water to make a slurry. Stir this into the stew during the last 30 minutes of cooking.
• Vegetable Variety: Feel free to add other vegetables you like or have on hand. Swede, turnips, or even frozen peas work well.
• Child-Friendly Adjustments: If your children aren’t keen on chunks of vegetables, you can blend a portion of the stew before serving to create a smoother sauce.
• Make-Ahead Strategy: Prepare all the ingredients the night before and store them in the slow cooker (in the fridge, of course). In the morning, just pop it on and you’re good to go!
• Salt Sensibly: Taste for seasoning after the stew has been cooking for at least 4 hours. The flavours concentrate as it cooks, so you may not need as much salt as you think.

Storage & Meal Prep

This stew is great for making ahead and enjoying throughout the week. Here’s how to store it:

• Fridge: Allow the stew to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
• Freezer: For longer storage, freeze the stew in individual portions in freezer-safe containers. It will keep well for up to 3 months.
• Reheating: Reheat the stew gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Make-Ahead: As mentioned earlier, you can prep all the ingredients the night before and store them in the slow cooker in the fridge.
• Batch Cooking: This recipe is easily doubled or tripled for batch cooking. Make a big batch on the weekend and freeze individual portions for quick and easy weeknight meals.

Substitutions & Variations

Want to mix things up a bit? Here are some substitutions and variations you can try:

• Gluten-Free: Use gluten-free flour to coat the chicken, and ensure your chicken stock is gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Vegetarian: Replace the chicken with lentils or chickpeas for a vegetarian version. Use vegetable stock instead of chicken stock.
• Seasonal Variations: In the autumn, add some butternut squash or sweet potatoes for a sweeter flavour. In the spring, try adding some asparagus or green beans.
• Ingredient Swaps: If you don’t have parsnips, you can use more carrots or potatoes. If you don’t have button mushrooms, you can use any other type of mushroom.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the cooking stage, cover tightly, and refrigerate. Place in the slow cooker in the morning before turning it on, and you’ll save yourself precious morning time.

How do I know when the stew is done?

The chicken should be very tender and easily shreddable with a fork. The vegetables should also be tender and easily pierced with a fork. If the chicken is still tough or the vegetables are still hard, continue cooking for another hour or so.

Can I use chicken breasts instead of chicken thighs?

You can, but be aware that chicken breasts tend to dry out more easily in the slow cooker. If you do use chicken breasts, I recommend adding them in the last 2-3 hours of cooking to prevent them from becoming too dry.

What if I don’t have all the vegetables listed?

No problem at all! The beauty of stew is that it’s very forgiving. Feel free to use whatever vegetables you have on hand. Carrots, potatoes, and onions are the foundation, but you can easily add or substitute other vegetables as needed. Swede, turnips, leeks, or even frozen peas all work well.

My stew is too watery. How can I thicken it?

Mix a tablespoon of cornflour with two tablespoons of cold water to make a slurry. Stir this into the stew during the last 30 minutes of cooking. You can also remove the lid of the slow cooker during the last hour of cooking to allow some of the liquid to evaporate.

Is this stew suitable for children?

Yes, absolutely! This stew is generally very popular with children due to its mild flavour and tender chicken. As I mentioned, Lily and Tom both love it! You can adjust the size of the vegetable pieces to suit your child’s preferences. For younger children, you can blend a portion of the stew to make it easier to eat.

Can I freeze leftovers?

Yes, this stew freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

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Serving Suggestions

This slow cooker chicken stew is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Crusty Bread: Serve with a side of crusty bread for mopping up all those delicious juices.
• Mashed Potatoes: For an extra comforting meal, serve the stew over a bed of creamy mashed potatoes.
• Green Vegetables: A side of steamed green beans or broccoli adds a pop of colour and extra nutrients.
• Yorkshire Puddings: Because why not? This stew is fantastic with mini Yorkshire Puddings.

Portion sizes will vary depending on your family’s appetite, but I usually allow about one and a half cups of stew per person.

So there you have it – my go-to slow cooker chicken stew recipe. It’s a firm favourite in our house, and I hope it becomes one in yours too. It’s the kind of recipe that just makes life a little bit easier, especially on those hectic weeknights. Give it a try, and let me know what you think in the comments below! I always love hearing your honest feedback. And if you’re looking for more easy and delicious family recipes, be sure to browse the rest of FamiliesRecipes.com or sign up for my email newsletter. Happy cooking!

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