Slow Cooker Chicken Stew

Warm, hearty, and irresistibly comforting, this Slow Cooker Chicken Stew is the ultimate one-pot meal for busy weeknights or cozy weekends. Packed with tender shredded chicken, wholesome Yukon gold potatoes, vibrant carrots, celery, and sweet peas, this classic recipe combines fresh ingredients with aromatic dried herbs like thyme and rosemary for a rich, savory flavor. The slow cooker does all the work, effortlessly blending the flavors over hours for a deeply satisfying dish. A touch of tomato paste adds a subtle tang, and a final garnish of fresh parsley ensures a beautiful, herbaceous finish. With minimal prep and a hands-off cooking process, this family-friendly chicken stew is as convenient as it is delicious. Serve it piping hot with crusty bread or a side salad for the perfect comfort food experience.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts (boneless, skinless)
• 1 medium yellow onion
• 3 medium carrots
• 2 pieces celery stalks
• 4 medium Yukon gold potatoes
• 3 pieces garlic cloves
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 piece bay leaf
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Dice the yellow onion, carrots, and celery into bite-sized pieces. Cube the potatoes into 1-inch chunks. Mince the garlic cloves.

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Set aside.

Step 4

In the slow cooker, add the onion, carrots, celery, potatoes, and minced garlic.

Step 5

Pour the chicken broth into the slow cooker and stir in the tomato paste until well combined.

Step 6

Add the seared chicken breasts on top of the vegetables in the slow cooker.

Step 7

Season with dried thyme, dried rosemary, and add the bay leaf.

Step 8

Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.

Step 9

About 20 minutes before serving, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.

Step 10

Add the frozen peas and stir. Let the stew cook for another 10-15 minutes to heat through.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2721.6g)

Amount per serving	% Daily Value*
Calories	1676.7

Total Fat 28.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 295.8mg	0%
Sodium 5124.5mg	0%
Total Carbohydrate 210.0g	0%
Dietary Fiber 30.2g	0%
Total Sugars 36.2g
Protein 151.6g	0%

Vitamin D 45.2IU	0%
Calcium 425.7mg	0%
Iron 16.7mg	0%
Potassium 6845.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.2%

Protein: 35.6%

Carbs: 49.2%