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- 2 lbs boneless, skinless chicken thighs - 4 medium carrots - 3 medium potatoes - 1 large onion - 3 cloves garlic - 1 cup celery - 4 cups low-sodium chicken broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper - 2 tablespoons olive oil - Fresh parsley for garnish For this slow cooker chicken stew, I focus on simple and fresh ingredients. I prefer using chicken thighs because they stay juicy and tender. The carrots, potatoes, and celery add a nice crunch and sweetness. I love to use fresh garlic and onion. They give the stew a great base flavor. For the broth, I choose low-sodium to control the salt level. Worcestershire sauce adds depth and a savory kick. Thyme and rosemary bring an earthy taste that pairs well with chicken. Lastly, I add salt and pepper to taste. Fresh parsley not only looks pretty but adds a fresh note to each bowl. This mix of ingredients makes a cozy and satisfying meal. {{ingredient_image_1}} Sautéing onions and garlic Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large chopped onion and 3 minced garlic cloves. Cook for about 3-5 minutes. You want the onion to become soft and clear. This step adds great flavor to your stew. Preparing chicken and vegetables While the onion and garlic cook, chop 2 lbs of boneless, skinless chicken thighs into chunks. Also, slice 4 medium carrots and dice 3 medium potatoes. Finally, slice 1 cup of celery. Once done, set all the ingredients aside. Layering ingredients in the slow cooker Transfer the cooked onion and garlic into the slow cooker. Add the chicken chunks to the pot. Then, layer in the sliced carrots, diced potatoes, and sliced celery. Adding broth and seasoning Pour in 4 cups of low-sodium chicken broth. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir everything well to mix all the flavors. Season with salt and pepper to taste. Cooking duration on low/high settings Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked when done. Adding frozen peas at the end In the last 30 minutes of cooking, stir in 1 cup of frozen peas. This step warms them up and adds a nice color to your stew. Before serving, taste the stew and adjust the seasoning if needed. Using fresh herbs can make a big difference in flavor. Fresh thyme and rosemary provide a bright taste. Dried herbs work too but may lack the punch. I often mix both, using dried herbs for base flavor and fresh ones for a final touch. When it comes to chicken, I prefer boneless, skinless chicken thighs. They stay juicy and tender in the slow cooker. Chicken breasts can dry out, so I avoid them in stews. If you want variety, dark meat holds up well during long cooking. To get the right consistency, make sure to chop your veggies evenly. This helps them cook at the same rate. If you want a thicker stew, reduce the broth a little. Start with 3 cups instead of 4 and check the thickness during cooking. You can always add more broth later if needed. I love pairing this stew with crusty bread. It soaks up the broth well and makes each bite even better. You can also serve it with a simple green salad. A fresh salad adds crunch and balances the rich stew. For a heartier meal, mashed potatoes or rice work perfectly too. Pro Tips Use Bone-In Chicken: For a richer flavor, consider using bone-in chicken thighs instead of boneless. The bones add depth to the broth as it cooks. Prep Ahead: This stew is perfect for meal prep! You can chop all your vegetables a day in advance and store them in the fridge until you're ready to cook. Customize Your Veggies: Feel free to add other seasonal vegetables like butternut squash or parsnips for an extra layer of flavor and nutrition. Thickening the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. {{image_2}} You can switch up the chicken in this stew. Turkey or beef works well, too. If you want a vegetarian option, try adding chickpeas or tofu. Both choices add protein and texture to the dish. To boost the taste, add spices like paprika or cumin. These spices can give your stew a warm, rich flavor. You can also mix in different vegetables. Bell peppers, green beans, or corn can add color and taste. One fun way to enjoy this stew is to turn it into a chicken stew pie. Just place the stew in a pie crust and bake until golden brown. Another idea is to serve the stew over rice or noodles. This makes the meal hearty and filling. To store leftovers, let the stew cool first. Use an airtight container. Place the stew inside, making sure to seal it well. This helps keep it fresh. You can store chicken stew in the fridge for up to three days. After that, the taste and texture may decline. Freezing chicken stew is simple. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze the stew for up to three months. To thaw, move it to the fridge overnight. For quick thawing, use the microwave on the defrost setting. For microwave reheating, put the stew in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small gap for steam. Heat on medium power for three to five minutes. Stir halfway through for even warming. If you prefer to reheat on the stovetop, pour the stew into a pot. Heat on medium-low, stirring often. This method helps keep the stew’s rich flavor. Warm it until it reaches your desired temperature. To thicken your stew, you can use a few simple agents. Cornstarch mixed with water works well. Just mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into your stew during the last 30 minutes of cooking. Another option is to mash a few potatoes in the stew. This adds thickness and keeps the flavor rich. For best results, add the thickening agent gradually. This way, you can reach your desired consistency without making it too thick. Also, avoid lifting the lid too often while it cooks. This keeps the heat inside and helps with the thickening process. Yes, you can use frozen chicken thighs in your stew. Just remember to add extra time to the cooking. If you use frozen chicken, cook it on low for about 8-10 hours. If you choose high heat, aim for 4-5 hours. This ensures that the chicken cooks through safely. Always check that the chicken reaches 165°F internally. This guarantees it is safe to eat. If you're unsure, you can also thaw the chicken in the fridge overnight before cooking. If you don't have Worcestershire sauce, there are tasty alternatives. Soy sauce is a great substitute; it adds depth and umami. You can also mix soy sauce with a bit of vinegar to get a similar flavor. Another option is balsamic vinegar. It gives a sweet touch to the stew. Using apple cider vinegar can also work well. Each substitute will change the flavor slightly but will still keep your stew delicious. This blog post covered a simple chicken stew recipe you can make easily. We explored the key ingredients, from chicken thighs to vegetables, along with cooking steps in a slow cooker. I shared tips for enhancing flavor and adjusting texture, plus ideas for variations and serving suggestions. Remember, you can customize the stew with different proteins or spices. So, gather your ingredients and enjoy making this warm, hearty dish that’s perfect for any meal!

Cozy Autumn Chicken Stew

A warm and hearty chicken stew perfect for autumn.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, sliced
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent, about 3-5 minutes.
  • Transfer the sautéed onion and garlic into the slow cooker.
  • Add the chunks of chicken thighs to the slow cooker along with sliced carrots, diced potatoes, celery, and thyme and rosemary.
  • Pour in the chicken broth and Worcestershire sauce. Stir well to combine all ingredients.
  • Season with salt and pepper to taste.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  • In the final 30 minutes of cooking, stir in the frozen peas to warm through.
  • Once done, taste and adjust the seasoning if necessary.

Notes

Ladle generous portions into bowls and garnish with fresh parsley for a pop of color. Serve with crusty bread on the side for a complete meal.
Keyword autumn recipe, chicken stew, comfort food