Slow Cooker Chicken Stew
Warm up with a hearty bowl of our Slow Cooker Chicken Stew—easy to make and packed with comforting flavors you’ll love!
Ingredients
- 2 pounds boneless skinless chicken breasts, fat trimmed and cut into 1-inch chunks
- 1 ½ cups yellow onion diced
- 5 carrots cut into bite-sized pieces
- 1 pound baby Yukon gold potatoes
- 3 celery sticks chopped
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic minced
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Instructions
- Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
- In a medium bowl, combine chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Whisk well and pour over the chicken and vegetables. Place bay leaves on top.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- In a small bowl, whisk milk and cornstarch until smooth. Add the cornstarch slurry and peas into the slow cooker. Cook for an additional 20 minutes to thicken the sauce.
- Remove bay leaves, stir, and serve.
Notes
Notes: Feel free to customize this stew by adding your favorite herbs or vegetables.