Slow Cooker Chicken, Potato & Vegetable Stew

Ingredients

• 900 g (2 lb) boneless, skinless chicken thighs or breasts

• 700–900 g (1½–2 lb) potatoes, peeled if desired and cut into chunks

• 3 medium carrots, peeled and sliced

• 1 medium onion, diced

• 4 cups (950 ml) chicken broth

• 3 cloves garlic, minced

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 teaspoon paprika (optional)

• 1 tablespoon olive oil (optional)

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, if thickening is desired

• 2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Prepare the vegetables

Wash and cut the potatoes into evenly sized chunks. Slice the carrots and dice the onion. Mince the garlic.

Step 2: Add the chicken

Place the chicken thighs or breasts in the bottom of the slow cooker. Arrange the potatoes, carrots, onion, and garlic around and over the chicken.

Step 3: Season everything

Sprinkle the salt, black pepper, thyme, parsley, and optional paprika evenly over the ingredients. Drizzle with olive oil if desired.

Step 4: Pour in the broth

Pour the chicken broth into the slow cooker. The liquid does not need to cover all the ingredients; the vegetables and chicken will release moisture as they cook.

Step 5: Slow cook

Cover with the lid and cook on LOW for 4–5 hours or HIGH for 2½–3½ hours, until the potatoes are tender and the chicken is fully cooked. Cooking time varies with the size of the chicken pieces and your slow cooker.

The chicken must reach an internal temperature of 165°F (74°C) at its thickest point.

Step 6: Shred the chicken

Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir gently to combine.

Step 7: Thicken the stew (optional)

For a thicker consistency, stir the cornstarch into cold water until smooth. Add it to the stew, cover, and cook on HIGH for another 10–15 minutes, until thickened.

Step 8: Garnish and serve

Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot with crusty bread, dinner rolls, or a side salad.

Nutrition Information

Estimated per serving, assuming 6 servings and using chicken thighs.

Actual values vary based on the chicken cut, broth, potato quantity, and added salt.

Nut Information and Allergens

• Nuts: This recipe typically contains no peanuts or tree nuts. Check packaged broth and seasonings for allergen and cross-contact warnings.

• Possible celery: Some commercial chicken broths contain celery.

• Wheat/gluten: Most basic ingredients are naturally gluten-free, but some packaged broths or seasonings may contain gluten or cross-contact warnings. Check labels if needed.

• Soy: Some commercial broths may contain soy ingredients.

For anyone with a food allergy, check every product label and use clean utensils and cooking surfaces.

Tips for the Best Results

• Use chicken thighs for a richer flavor and tender texture.

• Cut potatoes evenly so they cook at the same rate.

• Add enough broth to create a stew without making it overly watery.

• For more flavor, sauté the onions and garlic briefly before adding them to the slow cooker.

• For a creamier stew, stir in a small splash of milk or cream at the end, if desired.

• Storage: Refrigerate leftovers within 2 hours in an airtight container and consume within 3–4 days.

• Reheating: Reheat until steaming hot throughout. Add a little broth if the stew thickens in the refrigerator.

Frequently Asked Questions

Can I use frozen chicken? For food safety, thaw chicken before adding it to a slow cooker. Starting with frozen chicken can keep it at an unsafe temperature for too long.

Can I use chicken breasts instead of thighs? Yes. Both work well, though chicken breasts are leaner and may become dry if overcooked.

Can I add other vegetables? Yes. Celery, peas, green beans, and mushrooms are all suitable additions. Add delicate vegetables such as peas near the end.

Can I make it ahead of time? You can chop the vegetables and refrigerate them separately. Keep raw chicken refrigerated and assemble shortly before cooking.

Can I freeze leftovers? Yes. Freeze cooled portions in airtight containers. Potatoes may become slightly softer after thawing. Thaw in the refrigerator and reheat thoroughly.

Serving suggestion: Serve this chicken and potato stew with warm bread or biscuits for a satisfying, comforting family dinner.