Step 1: Prepare the Ingredients
Dice the potatoes, carrots, celery, onion, and chicken into bite-sized pieces. Mince the garlic.
Step 2: Load the Slow Cooker
Add the chicken, potatoes, carrots, celery, onion, garlic, mushrooms, tomato paste, thyme, rosemary, parsley, bay leaf, salt, pepper, olive oil, and chicken broth to the slow cooker.
Step 3: Cook
- Low: Cook for 7–8 hours
- High: Cook for 4–5 hours
The chicken should be tender, and the vegetables should be cooked through.
Step 4: Add the Peas
About 20–30 minutes before serving, stir in the frozen peas.
Step 5: Thicken the Stew
In a small bowl, whisk together the cornstarch and cold water until smooth.
Slowly stir the slurry into the stew.
Cover and cook for another 15–20 minutes, until the stew thickens.
Step 6: Taste and Finish
Remove the bay leaf.
Taste and adjust the seasoning with additional salt and pepper if needed.
Sprinkle with fresh parsley before serving.
Serving Suggestions
Serve hot with:
- Crusty homemade bread
- Buttery biscuits
- Dinner rolls
- Steamed rice
- A fresh green salad
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of broth if needed.
Tips for the Best Chicken Stew
- Chicken thighs stay extra juicy and flavorful.
- Yukon Gold potatoes hold their shape well and create a naturally creamy texture.
- For even more flavor, brown the chicken in a skillet before adding it to the slow cooker.
- Stir gently near the end of cooking to keep the vegetables intact.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
This hearty, wholesome slow cooker chicken stew is packed with tender chicken, vegetables, and savory herbs—perfect for chilly evenings and satisfying family dinners. 🍲🐔
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