Slow Cooker Chicken Stew with Potatoes, Carrots & Peas

🛒 Ingredients

For the stew

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts

• 1½ lb potatoes, peeled and cut into chunks

• 3 medium carrots, sliced

• 1 cup frozen green peas

• 1 medium onion, diced

• 2 celery stalks, sliced (optional)

• 3 garlic cloves, minced

• 3 cups low-sodium chicken broth

• 2 tbsp tomato paste

• 1 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp Italian seasoning

• ½ tsp paprika

• 1 bay leaf

• ¾ tsp salt, or to taste

• ½ tsp black pepper

• 2 tbsp chopped fresh parsley

To thicken the stew

• 2 tbsp cornstarch

• 2 tbsp cold water

Optional

• ½ cup mushrooms, sliced

• ½ tsp rosemary

• Crusty bread for serving

👩‍🍳 Instructions

1. Season the chicken: Sprinkle the chicken with salt, pepper, paprika and Italian seasoning.

2. Brown for extra flavor: Heat olive oil in a skillet. Sear the chicken for 2–3 minutes per side. This step is optional.

3. Prepare the vegetables: Place potatoes, carrots, onion, celery and garlic in the slow cooker.

4. Add the broth: Stir the tomato paste into the chicken broth. Add thyme, bay leaf and rosemary, if using. Pour over the vegetables.

5. Slow-cook: Place chicken on top. Cover and cook on LOW for 6–8 hours or HIGH for about 4 hours, until the chicken is fully cooked and the vegetables are tender.

6. Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker.

7. Add peas: Stir in frozen peas and cook for another 10–15 minutes.

8. Thicken the broth: Mix cornstarch with cold water until smooth. Stir into the stew and cook on HIGH for 10–15 minutes, until the broth becomes thick and glossy.

9. Finish and serve: Remove the bay leaf, stir in parsley, taste and adjust the seasoning. Serve hot with crusty bread.

 Nutrition Information

Approximate per serving, based on 6 servings.

Values vary depending on the chicken cut and portion size.

 Nut & Allergen Information

• Peanuts: None in the basic recipe

• Tree nuts: None

• Dairy: None

• Eggs: None

• Gluten: None if the broth and seasonings are certified gluten-free

• Soy: Check packaged broth and seasonings

• Mustard: Check seasoning labels

Nut-free: The basic recipe contains no peanuts or tree nuts.

 Q/S — Quick Questions & Substitutions

Can I use chicken breast? Yes. Chicken thighs are juicier, but breasts also work. Avoid overcooking them.

Can I use fresh peas? Yes. Add them during the final 10–15 minutes.

Can I make the stew thicker? Add another teaspoon of cornstarch mixed with cold water, then cook until thickened.

Can I add corn? Yes. Add ½–1 cup corn along with the peas.

Can I cook it on the stove? Yes. Simmer covered for approximately 35–45 minutes, until the chicken and potatoes are fully cooked and tender.

Can I freeze leftovers? Yes. Cool promptly, store in airtight containers, and freeze for up to 3 months for best quality.