Slow Cooker Chicken Stew

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs
• 30 g (¼ cup)plain flour
• 1 tsp (about 5 g), plus more to tastesalt
• ½ tsp (about 1 g), plus more to tasteblack pepper
• 15 ml (1 tbsp)olive oil
• 28 g (2 tbsp), dividedunsalted butter
• 1 largeyellow onion, chopped
• 3 mediumcarrots, peeled and sliced
• 3celery stalks, sliced
• 4 clovesgarlic, minced
• 1 tspsmoked paprika
• 680 g (1½ lb)Yukon Gold potatoes, cut into 2.5 cm (1-inch) cubes
• 950 ml (4 cups)low-sodium chicken stock
• 15 ml (1 tbsp)Worcestershire sauce
• 1 tspdried thyme
• 1bay leaf
• 150 g (1 cup)frozen peas
• 16 g (2 tbsp)cornflour
• 30 ml (2 tbsp)cold water
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Coat the chicken

   Pat the chicken thighs dry with kitchen paper. Mix the flour, 1 tsp salt and ½ tsp pepper in a small bowl. Coat each thigh in the mixture, then shake off any excess.

2. 2

   Sear the chicken

   Heat the olive oil and 1 tbsp butter in a large frying pan over a medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown, working in batches if needed. Transfer it to the slow cooker.

3. 3

   Soften the vegetables

   Turn the pan down to a medium heat and add the remaining 1 tbsp butter. Cook the onion, carrots and celery for 5–7 minutes until softened. Add the garlic and smoked paprika, then cook for 1 minute until fragrant.

4. 4

   Deglaze the pan

   Pour a splash of chicken stock into the pan and scrape up the browned bits from the base. Tip the vegetables and all the pan liquids into the slow cooker. Add the remaining chicken stock, Worcestershire sauce, dried thyme and bay leaf.

5. 5

   Slow cook the stew

   Add the cubed potatoes and stir gently to combine. Put the lid on and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through.

6. 6

   Shred the chicken

   Lift the chicken thighs onto a chopping board and shred the meat with two forks. Return the shredded chicken to the slow cooker.

7. 7

   Add peas and slurry

   Whisk the cornflour and cold water together in a small bowl until smooth. Stir the slurry and frozen peas into the stew.

8. 8

   Thicken and serve

   Cover and cook on HIGH for 15–20 minutes, until thickened. Remove the bay leaf, stir in the parsley and adjust the seasoning with more salt and pepper to taste before serving.

What is chicken stew?

Chicken stew is a hearty one-pot dish in which meat and vegetables cook together in a seasoned liquid. This American-style version uses chicken thighs, potatoes and a thickened chicken-stock broth.

The method builds flavour by browning the chicken and softening the vegetables before they go into the slow cooker. Long, gentle cooking then makes the chicken easy to shred and lets the flavours mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and flour provide most of the carbohydrates, while the chicken thighs contribute protein and the olive oil and butter supply much of the fat. Serve a bowl with a green salad or extra non-starchy vegetables for a more varied plate.

Why start in a frying pan?

Golden chicken: Searing the flour-coated thighs first gives them a browned exterior and leaves savoury bits in the pan.

Aromatics: Softening the onion, carrots and celery in butter helps them release flavour before the long cook. Garlic and smoked paprika need only a minute in the pan, so they become fragrant without scorching.

Choosing the ingredients

Chicken thighs: Boneless, skinless thighs hold up well through a long cook and shred readily when tender.

Potatoes: Yukon Gold potatoes are used here for their creamy texture. Cut them into evenly sized 2.5 cm cubes so they cook at a similar pace.

Stock and seasoning: Low-sodium chicken stock gives you more control over the final seasoning, while Worcestershire sauce, thyme and a bay leaf add savoury depth.

Getting the texture right

Shredded chicken: The thighs are ready to shred when they come apart easily under two forks. If they still feel firm, continue cooking before removing them.

Thickened broth: Mix the cornflour with cold water until smooth before adding it. The final 15–20 minutes on HIGH gives the slurry time to thicken the stew.

Timing the slow cook

Choose either LOW for 6–8 hours or HIGH for 3–4 hours, following the recipe’s timings. The chicken should be tender and the potatoes cooked through before you shred the meat.

The peas go in with the slurry near the end rather than at the start. This keeps them from spending the full slow-cooking time in the stew.

Serving suggestions

Serve the stew hot in deep bowls, with parsley stirred through just before it reaches the table. The potatoes and vegetables make it a substantial meal on its own.

For something alongside, try crusty bread to mop up the broth or a simple green salad for a fresh contrast.

Recipe notes & tips

• Dry the chicken thighs well before coating them so the flour clings evenly.
• Sear the chicken in batches if the pan is crowded; this helps it brown rather than steam.
• Scrape the browned bits into the slow cooker when deglazing, as they add flavour to the broth.
• Cut the potatoes into similar-sized cubes to help them cook evenly.
• Whisk the cornflour thoroughly with cold water to avoid lumps in the finished stew.
• Taste and adjust the salt and pepper after the stew has thickened.

Variations

• Add mushrooms: Slice them and sauté with the onion, carrots and celery.
• Use fresh herbs: Stir in chopped fresh thyme with the parsley at the end.
• Add more greens: Stir in a handful of spinach during the final minutes of cooking.
• Make it dairy-free: Replace the butter with more olive oil.
• Use chicken breast: Substitute boneless chicken breast, checking for tenderness before shredding so it does not overcook.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; sear it in batches.
• Skipping the deglaze: Scrape the pan with a splash of stock so the browned bits make it into the stew.
• Adding peas too early: Stir them in with the cornflour slurry near the end as directed.
• Lumpy thickener: Whisk the cornflour into cold water until smooth before adding it.
• Shredding too soon: Wait until the chicken is tender enough to pull apart easily with forks.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until steaming hot throughout, stirring occasionally; add a splash of stock or water if the stew has thickened too much.

Frequently asked questions