Can I use frozen chicken for this Slow Cooker Chicken Stew?

Yes, you can use frozen chicken for this recipe. However, it may take a bit longer to cook. Make sure to check the internal temperature of the chicken to ensure it's fully cooked before serving.

Can I make Slow Cooker Chicken Stew with other meats?

Absolutely! While this recipe calls for chicken, you can easily substitute beef or pork for a different flavor profile. Adjust the cooking times accordingly, as beef or pork may require slightly longer cooking.

Can I make this recipe ahead of time?

Yes, you can prep the ingredients ahead of time. Simply chop the vegetables, trim the chicken, and mix the broth ingredients in a bowl. Store everything in the fridge until you're ready to cook. This will save you time on busy days!

Slow Cooker Chicken Stew Recipe: Comfort Food for the Whole Family

Description

Slow Cooker Chicken Stew is a hearty, comforting meal with tender chicken, flavorful vegetables, and a savory broth. Perfect for family dinners or meal prepping, this easy-to-make recipe brings warmth and nourishment to any table.

Ingredients

Scale

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, halved or quartered
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 (or dairy-free milk of choice)
¼ cup cornstarch
1 ¼ cups frozen peas

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Instructions

In the slow cooker, add chicken, onion, carrots, potatoes, and celery.
In a medium bowl, whisk together chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Pour over the chicken and vegetables.
Place the bay leaves on top. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is tender and vegetables are cooked.
In a small bowl, whisk together milk and cornstarch until smooth. Add the cornstarch mixture and frozen peas to the slow cooker.
Cook for an additional 20 minutes to thicken the sauce. Remove the bay leaves before serving.

Notes

For added flavor, sear the chicken in olive oil before adding it to the slow cooker.
This recipe can be made ahead by prepping vegetables and chicken, then storing in the fridge until ready to cook.
If you’re using pre-cooked chicken, add it in the last hour of cooking to avoid overcooking.
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 295 kcal
Sugar: 3g
Sodium: 648mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0.02g
Carbohydrates: 24g
Fiber: 3g
Protein: 37g
Cholesterol: 98mg