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Slow Cooker Chicken Stew – Winter Recipes for Dinner

Alright, picture this: it’s chilly outside, the kind of evening where your breath fogs up the windows and you want nothing more than a big, warm bowl of something cozy. This Slow Cooker Chicken Stew has been my go-to winter hug in a bowl—thick, bubbly, and bursting with tender chicken and hearty veggies. The aroma fills the kitchen with that homey, “I’m about to eat something delicious” kind of smell. Plus, the slow cooker does all the heavy lifting while you get to kick back and relax. Trust me, once you try this, it’s going to be on your regular rotation for those long cold nights!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: 6 hours 15 minutes

Ingredients

For the Main Dish:

2 lbs boneless, skinless chicken thighs, cut into chunks
4 medium carrots, peeled and sliced
3 celery stalks, chopped
1 large yellow onion, diced
3 medium potatoes, peeled and cubed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup frozen peas (added at the end)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
2 tbsp all-purpose flour

How I Make It

Step 1:

Start by seasoning your chicken chunks with salt, pepper, and smoked paprika. Heat the olive oil in a skillet over medium-high heat and brown the chicken pieces for about 3–4 minutes per side. This step adds flavor and locks in juices — don’t skip it!

Step 2:

Now, toss the browned chicken into your slow cooker along with the diced onion, carrots, celery, and potatoes. Sprinkle the minced garlic and herbs on top.

Step 3:

In the same skillet, stir the tomato paste with 2 tablespoons of flour for a minute, then slowly whisk in the chicken broth to avoid lumps. Pour this mixture over the ingredients in the slow cooker.

Step 4:

Set your slow cooker to low for 6 hours or high for 3 hours. The stew will thicken beautifully as it cooks, and the chicken will become melt-in-your-mouth tender.

Step 5:

About 15 minutes before serving, stir in the frozen peas for a burst of color and freshness. Taste and adjust seasoning with salt and pepper as needed.

Step 6:

Give everything a gentle stir and serve hot. The thick, fragrant sauce clings to the chicken and veggies perfectly, promising a bowl full of cozy goodness.

Variations & Tips

Swap chicken thighs for breasts if you prefer leaner meat, but be careful not to overcook.
Add a splash of white wine or a teaspoon of Worcestershire sauce for an extra flavor boost.
For a low-carb twist, replace potatoes with cauliflower florets.
Use fresh herbs instead of dried for a brighter taste—just add them near the end of cooking.
If stew is too thin after cooking, mix 1 tbsp cornstarch with 2 tbsp water and stir it in; cook on high for another 15 minutes.

How I Like to Serve It

I love ladling this hearty chicken stew into rustic bowls alongside a crusty loaf of warm bread to soak up every last bit of the sauce. It’s perfect for a snowy evening curled up with a good book or for an easy family dinner when everyone’s starving after a day outside. A sprinkling of fresh parsley on top adds a nice pop of color and brightness, balancing out that rich, comforting vibe.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
If you need to freeze, cool completely and freeze in portions. Thaw overnight in the fridge before reheating.

Closing: This slow cooker chicken stew is a foolproof way to bring warmth and joy to your dinner table, no matter how cold it gets outside!