Crockpot Chicken Stew Recipe

There’s nothing quite like a hearty, warming stew on a chilly evening, is there? Especially when it practically cooks itself! This Crockpot Chicken Stew has been a lifesaver on countless busy school nights. I often prep it in the morning before the school run, then come home to a kitchen filled with the most comforting aromas. My two, bless their hearts, can be a bit fussy, but even they gobble this one down. After countless attempts, I’ve finally perfected a recipe that’s both ridiculously easy and utterly delicious. I promise you, this will become a family favourite in no time a proper, wholesome meal that’s ready when you are.

Why This Recipe Works

This Crockpot Chicken Stew is a game-changer for busy families. As a mum of two, I know how precious time is, and this recipe is designed to be as straightforward and hassle-free as possible. Here’s why it works:

• Minimal Effort: Simply chop your veggies, toss everything into the slow cooker, and let it do its magic.
• Child-Approved Flavours: The mild, comforting flavours appeal to even the pickiest eaters (my two are living proof!).
• Budget-Friendly: This stew is packed with affordable, everyday ingredients you can easily find in your local supermarket.

I’ve been making this for years, tweaking it here and there based on what’s in season and what the kids are actually willing to eat. Trust me; this is a keeper!

Ingredients

• 1.5 kg boneless, skinless chicken thighs, cut into 2.5cm pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1.5 kg potatoes, peeled and diced
• 500g swede, peeled and diced
• 1 litre chicken stock
• 200 ml dry white wine (optional, but adds a lovely depth of flavour)
• 2 tbsp plain flour
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Ingredient Notes

Chicken Thighs: I strongly recommend using chicken thighs as they stay incredibly tender and moist in the slow cooker. Chicken breasts tend to dry out. However, if you prefer, you can use chicken breast, but keep a close eye on it and reduce the cooking time if needed.

White Wine: The white wine adds a lovely depth of flavour, but if you don’t have any on hand (or prefer not to use it), simply substitute it with an equal amount of chicken stock. No worries at all!

Swede: Swede adds a wonderful sweetness and heartiness to the stew. If you can’t find swede, you can substitute it with parsnips or even butternut squash.

Step-by-Step Instructions

Step 1: Prepare the Chicken. Pat the chicken thighs dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper.

Step 2: Sear the Chicken. Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pan. This takes about 2-3 minutes per side. Searing the chicken adds a lovely depth of flavour to the stew.

Step 3: Sauté the Vegetables. Add the onion, carrots, and celery to the same pan and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Scrape up any browned bits from the bottom of the pan – that’s where all the flavour is!

Step 4: Combine Ingredients in the Crockpot. Transfer the sautéed vegetables to the slow cooker. Add the potatoes, swede, browned chicken, chicken stock, white wine (if using), flour, thyme, rosemary, and bay leaf. Stir to combine.

Step 5: Slow Cook. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and the vegetables are cooked through. The cooking time will depend on your specific slow cooker, so keep an eye on it.

Step 6: Thicken the Stew (if needed). If the stew is too thin for your liking, you can thicken it by mixing 1 tablespoon of cornflour with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew during the last 30 minutes of cooking. Alternatively, you can remove about a cup of the stew liquid, mix it with the slurry, and then stir it back into the slow cooker.

Step 7: Season and Serve. Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.

My Kitchen Tips & Tricks

• Don’t Skip the Searing: Searing the chicken might seem like an unnecessary step, but it really does make a difference in the flavour. It adds a lovely richness to the stew.
• Adjust the Vegetables: Feel free to add other vegetables to the stew, such as leeks, mushrooms, or peas. Just make sure to adjust the cooking time accordingly.
• Make it Child-Friendly: If your little ones are sensitive to herbs, you can reduce the amount of thyme and rosemary or leave them out altogether. My children prefer it with a generous dollop of mashed potato on top.
• Time-Saving Tip: If you’re short on time, you can use pre-chopped vegetables. It’s a great shortcut for busy weeknights.
• Prevent Sticking: To prevent the stew from sticking to the bottom of the slow cooker, you can spray it with cooking spray or line it with a slow cooker liner.
• Freezing for Later: This stew freezes beautifully! Make a double batch and freeze half for a quick and easy meal on another day.
• Budget-Conscious Swaps: Use chicken drumsticks instead of thighs for a more affordable option. They’ll still be delicious!

Storage & Meal Prep

Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the stew in freezer-safe containers for up to 2-3 months.

Reheating: To reheat the stew, simply place it in a saucepan over medium heat and cook until heated through. You can also reheat it in the microwave.

Meal Prep: This stew is perfect for meal prepping. You can chop all the vegetables and sear the chicken ahead of time and store them in the refrigerator. Then, in the morning, simply add everything to the slow cooker and let it cook all day.

Substitutions & Variations

Gluten-Free: To make this stew gluten-free, ensure your chicken stock is gluten-free. Also, use a gluten-free flour blend or cornflour to thicken the stew.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: While this recipe is for chicken stew, you could adapt it by replacing the chicken with a tin of chickpeas and some extra root vegetables. I haven’t personally tested this, but it should work well.

Seasonal Variation: In the autumn, add some chopped butternut squash or pumpkin for a seasonal twist. In the summer, add some courgette (zucchini) or green beans.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! You can chop all the vegetables and sear the chicken the night before and store them in separate containers in the refrigerator. In the morning, simply add everything to the slow cooker.

How do I know when the stew is done?

The stew is done when the chicken is tender and easily shredded with a fork, and the vegetables are cooked through and soft.

Can I use frozen vegetables?

Yes, you can use frozen vegetables. However, I recommend using fresh vegetables for the best flavour and texture. If using frozen, add them during the last 2 hours of cooking to prevent them from becoming mushy.

How do I store leftovers properly?

Allow the stew to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Will my children enjoy this stew?

In my experience, most children enjoy this stew because of its mild, comforting flavours. However, every child is different. You can adjust the recipe to suit your children’s preferences by leaving out any herbs they don’t like or adding a dollop of mashed potato or cream cheese to make it extra creamy.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe up or down depending on your family size. Simply adjust the quantities of the ingredients accordingly.

Can I add other ingredients to the stew?

Absolutely! Feel free to add other vegetables, herbs, or spices to the stew to suit your taste. Some popular additions include mushrooms, leeks, peas, and bay leaves.

Serving Suggestions

This Crockpot Chicken Stew is delicious on its own, but it also pairs well with a variety of sides. Here are a few serving suggestions:

• Crusty bread for dipping
• Mashed potatoes or creamy polenta
• A simple green salad
• Yorkshire puddings (for a proper Sunday roast feel!)

I usually serve it with a side of warm, crusty bread for soaking up all the delicious gravy. Portion sizes depend on appetite, but a generous bowlful is usually enough for everyone. My family loves it served piping hot on a cold evening.

So there you have it – my foolproof Crockpot Chicken Stew recipe. It’s a real winner in our house, and I hope it becomes a favourite in yours too. Remember, cooking should be enjoyable, so don’t be afraid to experiment and adjust the recipe to your liking. If you try it, please do let me know how it turns out! I’d love to hear your honest feedback in the comments. And while you’re here, have a browse through some of my other family-friendly recipes. You might just find your new go-to meal! Happy cooking!

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