25 Delicious Chicken Stew Slow Cooker Recipes Easy

Zesty, hearty, and utterly comforting, chicken stew is the hero of slow cooker meals, especially when you’re craving something warm and satisfying without the fuss. Our roundup of 25 Delicious Chicken Stew Slow Cooker Recipes Easy is your ticket to effortless dinners that don’t skimp on flavor. Whether it’s a busy weeknight or a lazy weekend, these recipes promise to deliver. Let’s dive into the deliciousness!

Classic Slow Cooker Chicken Stew

Today’s the day we ditch the takeout menus and embrace the magic of your slow cooker with a dish that’s as comforting as your favorite sweatpants. This Classic Slow Cooker Chicken Stew is the culinary equivalent of a warm hug, promising minimal effort for maximum flavor.

Ingredients

• For the base: 2 lbs boneless, skinless chicken thighs, 1 cup diced carrots, 1 cup diced celery, 1 cup diced onions, 3 cloves minced garlic
• For the liquid: 4 cups chicken broth, 1/2 cup dry white wine
• For thickening: 1/4 cup all-purpose flour
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 bay leaf

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the diced carrots, celery, onions, and minced garlic on top of the chicken.
3. In a separate bowl, whisk together the chicken broth, white wine, and flour until smooth. Pour this mixture over the ingredients in the slow cooker.
4. Sprinkle the salt, black pepper, dried thyme, and add the bay leaf to the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, remove the bay leaf and shred the chicken directly in the slow cooker using two forks.
7. Let the stew sit for 5 minutes to thicken slightly before serving.

Lusciously tender chicken and veggies swim in a rich, herb-infused broth that’s just begging to be sopped up with a chunk of crusty bread. For a twist, serve it over a bed of creamy mashed potatoes or with a sprinkle of fresh parsley for a pop of color.

Hearty Chicken and Vegetable Slow Cooker Stew

Alright, let’s dive into a dish that’s like a warm hug on a chilly day—because who doesn’t love a meal that practically cooks itself while you binge-watch your favorite show? This slow cooker stew is packed with tender chicken, vibrant veggies, and a broth that’ll make your taste buds do a happy dance.

Ingredients

• For the base: 1.5 lbs boneless, skinless chicken thighs, 2 cups chicken broth, 1 cup diced carrots, 1 cup diced celery, 1 cup diced potatoes
• For the flavor punch: 1 tbsp olive oil, 1 tbsp minced garlic, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, 1/4 tsp black pepper
• For the thickening magic: 2 tbsp all-purpose flour, 1/4 cup water

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
2. In the same skillet, sauté the garlic for 30 seconds until fragrant. Sprinkle in the flour and stir to create a roux. Gradually whisk in the chicken broth, ensuring no lumps remain. Pour this mixture over the chicken in the slow cooker.
3. Add the carrots, celery, potatoes, thyme, rosemary, salt, and pepper to the slow cooker. Stir gently to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender and the veggies are soft.
5. In a small bowl, mix the flour and water to create a slurry. Stir this into the stew during the last 30 minutes of cooking to thicken the broth.
6. Serve hot, garnished with fresh parsley if you’re feeling fancy.

Mmm, this stew is the epitome of comfort—tender chicken, hearty veggies, and a broth that’s rich without being heavy. Try serving it over a bed of fluffy mashed potatoes or with a side of crusty bread to soak up every last drop of goodness.

Creamy Chicken Mushroom Slow Cooker Stew

Now, let’s dive into a dish that’s like a warm hug on a chilly evening, because who doesn’t love a meal that practically cooks itself while you binge-watch your favorite series? This creamy, dreamy concoction is packed with tender chicken, earthy mushrooms, and a sauce so rich, it’ll make you want to lick the bowl—no judgment here.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb cremini mushrooms, sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (optional, but highly recommended)

Instructions

1. In a large slow cooker, combine the chicken, mushrooms, onion, and garlic.
2. In a separate bowl, whisk together the chicken broth, heavy cream, flour, Dijon mustard, thyme, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables in the slow cooker.
3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and the sauce has thickened. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
4. Once done, give the stew a good stir to combine all the flavors. Tip: If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the stew, then cook for an additional 15 minutes on HIGH.
5. Garnish with fresh parsley before serving. Tip: For an extra touch of luxury, serve with a slice of crusty bread to soak up all that creamy goodness.

Just imagine pulling apart that tender chicken with your fork, the mushrooms having soaked up all the herby, creamy sauce, creating a symphony of flavors in every bite. Serve it over a bed of fluffy mashed potatoes or alongside a crisp green salad for a meal that’s anything but ordinary.

Spicy Southwest Chicken Slow Cooker Stew

Craving something that packs a punch and practically cooks itself? Look no further than this Spicy Southwest Chicken Slow Cooker Stew, a dish that’s as easy to make as it is to devour. Perfect for those days when you want flavor with zero fuss, this stew is your ticket to a hearty, spicy meal that’ll have your taste buds dancing.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For serving:
  • 1/2 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the diced onions, bell peppers, black beans, corn, and diced tomatoes with green chilies over the chicken.
3. Pour in the chicken broth, then sprinkle the taco seasoning, cumin, chili powder, and salt evenly over the top.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken thighs and shred them using two forks. Tip: Let the chicken cool slightly to make shredding easier and safer.
6. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients. Tip: For a thicker stew, leave the lid off and cook on high for an additional 15-20 minutes.
7. Serve the stew hot, topped with shredded cheese, chopped cilantro, avocado slices, and a squeeze of lime. Tip: For an extra kick, add a dollop of sour cream or a sprinkle of crushed red pepper flakes.

Bold flavors and tender chicken make this stew a crowd-pleaser, with just the right amount of heat to keep things interesting. Serve it over a bed of rice or with a side of warm tortillas for a meal that’s as versatile as it is delicious.

Herbed Chicken and Potato Slow Cooker Stew

Craving something hearty that practically cooks itself while you binge-watch your favorite series? Look no further than this herbed chicken and potato slow cooker stew, a dish that’s as forgiving as your grandma’s love but packed with flavors that’ll make your taste buds dance.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 lbs baby potatoes, halved
  • 1 large onion, diced
  • 3 carrots, sliced into 1/2-inch rounds
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the herbed mix:
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp dried parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the skillet to get a perfect sear.
2. Transfer the seared chicken to the slow cooker. Add potatoes, onion, carrots, and garlic.
3. In a small bowl, mix thyme, rosemary, parsley, salt, and pepper. Sprinkle this herbed mix over the ingredients in the slow cooker.
4. Pour chicken broth over everything. Tip: Ensure the broth covers the ingredients for even cooking.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Tip: The stew is ready when the chicken shreds easily with a fork.

Now, this stew isn’t just a meal; it’s a hug in a bowl. The chicken is melt-in-your-mouth tender, the potatoes are perfectly soft yet hold their shape, and the herbed broth? Absolutely divine. Serve it with a crusty bread to sop up all that goodness, or go wild and ladle it over a bed of creamy mashed cauliflower for a low-carb twist.

Chicken and Corn Slow Cooker Stew with Bacon

Get ready to cozy up with a bowl of comfort that’s as easy as tossing ingredients into your slow cooker and forgetting about it until your stomach starts growling. This dish is the culinary equivalent of a warm hug, with a side of bacon because, let’s be honest, everything’s better with bacon.

Ingredients

• For the base:
  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups chicken broth
  • 1 cup diced bacon
• For the veggies:
  • 2 cups frozen corn
  • 1 cup diced carrots
  • 1 cup diced celery
• For the flavor:
  • 2 tbsp minced garlic
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
2. While the bacon cooks, season the chicken thighs with salt and black pepper on both sides.
3. In the same skillet, sear the chicken thighs for 3 minutes per side to lock in those juicy flavors. No need to cook through; they’ll finish in the slow cooker.
4. Place the seared chicken, crispy bacon, frozen corn, diced carrots, diced celery, minced garlic, smoked paprika, and chicken broth into the slow cooker.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender enough to shred with a fork.
6. Once cooked, shred the chicken directly in the slow cooker using two forks. Stir everything together to let the flavors mingle.
7. Serve hot, garnished with a sprinkle of fresh parsley if you’re feeling fancy. Tip: For an extra creamy texture, stir in a splash of heavy cream before serving. Tip: This stew pairs perfectly with a crusty loaf of bread for dipping. Tip: Leftovers taste even better the next day, as the flavors continue to develop.

Outrageously tender chicken, sweet corn, and smoky bacon come together in a broth that’s rich with depth and just the right amount of heartiness. Try serving it over a bed of fluffy mashed potatoes for a twist that’ll make your taste buds sing.

Thai Coconut Chicken Slow Cooker Stew

Delightfully easy and packed with flavor, this Thai Coconut Chicken Slow Cooker Stew is your ticket to a fuss-free dinner that tastes like you spent all day in the kitchen. Perfect for those days when you’d rather Netflix and chill than chop and sauté, this dish brings the exotic flavors of Thailand right to your slow cooker with minimal effort.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
• For serving:
  • Fresh cilantro, chopped
  • Lime wedges
  • Cooked jasmine rice

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. In a bowl, whisk together coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until smooth. Pour over the chicken.
3. Add the sliced red bell pepper, onion, minced garlic, and grated ginger to the slow cooker. Stir gently to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: For deeper flavor, let it cook on LOW if you have the time.
5. Once cooked, shred the chicken directly in the slow cooker using two forks. Tip: Leaving some chunks adds nice texture.
6. Serve the stew over cooked jasmine rice, garnished with fresh cilantro and a squeeze of lime juice. Tip: The lime brightens all the flavors, don’t skip it!

Lusciously creamy with a perfect balance of sweet, spicy, and tangy, this stew is a bowl of comfort with a Thai twist. Try serving it in hollowed-out pineapples for a fun, tropical presentation that’ll wow your guests.

Slow Cooker Chicken Stew with Dumplings

Dive into the cozy embrace of this slow cooker chicken stew with dumplings, where every spoonful is like a warm hug from your grandma—if your grandma was a world-class chef who also told hilarious dad jokes.

Ingredients

• For the stew:
  • 2 lbs chicken thighs, boneless and skinless
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp rosemary
• For the dumplings:
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp butter, melted

Instructions

1. Place the chicken thighs, carrots, celery, onion, and garlic into the slow cooker.
2. Pour the chicken broth over the ingredients in the slow cooker.
3. Season with salt, black pepper, thyme, and rosemary. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
5. Shred the chicken in the slow cooker using two forks.
6. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
7. Stir in the milk and melted butter until just combined.
8. Drop tablespoon-sized dollops of the dumpling batter onto the surface of the stew.
9. Cover and cook on HIGH for 30 minutes, or until the dumplings are fluffy and cooked through.

You’ll marvel at how the dumplings soak up the rich, herby broth while staying miraculously fluffy. Serve this stew in a hollowed-out bread bowl for an edible dish that’ll have your guests in awe—or just eat it straight from the pot; we won’t judge.

Mediterranean Chicken Slow Cooker Stew

Alright, let’s dive into a dish that’s as easy as tossing everything into your slow cooker and then pretending you slaved over it for hours. This Mediterranean Chicken Slow Cooker Stew is your ticket to flavor town without the hassle, perfect for those days when you’d rather binge-watch your favorite show than stand over a stove.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup capers, drained
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Transfer to the slow cooker.
2. In the same skillet, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften. Transfer to the slow cooker.
3. Add the diced tomatoes, Kalamata olives, capers, oregano, cumin, salt, pepper, and chicken broth to the slow cooker. Stir to combine all ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, shred the chicken directly in the slow cooker using two forks. Stir to incorporate the shredded chicken back into the stew.
6. Serve hot, garnished with fresh parsley if desired. Tip: For an extra burst of flavor, squeeze a little lemon juice over each serving. Another tip: This stew pairs beautifully with crusty bread or over a bed of couscous. Final tip: Leftovers taste even better the next day as the flavors continue to meld.

Oh, the joy of digging into this stew! The chicken is melt-in-your-mouth tender, the olives and capers add a briny punch, and the veggies have soaked up all the herby goodness. Try serving it with a dollop of Greek yogurt on top for a creamy contrast that’ll make your taste buds sing.

Slow Cooker Chicken and Lentil Stew

Unbelievably easy and packed with flavor, this slow cooker chicken and lentil stew is the culinary equivalent of a warm hug on a chilly evening. Perfect for those days when you’d rather not babysit your dinner, it’s a hearty, no-fuss meal that practically cooks itself while you binge-watch your favorite show.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup dried green lentils, rinsed
  • 1 large onion, diced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
• For finishing:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. Place the chicken thighs, lentils, onion, carrots, celery, and garlic in the slow cooker.
2. Pour the chicken broth over the ingredients in the slow cooker.
3. Add the salt, black pepper, dried thyme, and smoked paprika to the slow cooker. Stir gently to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the lentils are cooked through.
5. Remove the chicken thighs from the slow cooker and shred them using two forks. Tip: Let the chicken cool slightly to make shredding easier and less messy.
6. Return the shredded chicken to the slow cooker. Stir in the fresh parsley and lemon juice. Tip: The lemon juice brightens the flavors, so don’t skip it!
7. Let the stew sit for 5 minutes before serving to allow the flavors to meld together. Tip: This is the perfect time to set the table or pour yourself a well-deserved glass of wine.

Delightfully hearty with a smoky depth from the paprika, this stew is a texture lover’s dream—tender chicken, soft lentils, and just the right amount of veggie crunch. Serve it with a crusty bread for dipping or over a bed of fluffy rice for an extra comforting meal.

Chicken and Sweet Potato Slow Cooker Stew

Kickstart your cozy evening with this heartwarming Chicken and Sweet Potato Slow Cooker Stew that’s so easy, it practically cooks itself while you binge-watch your favorite series. Packed with flavors that hug your soul, this stew is the culinary equivalent of your favorite sweatshirt—comforting, reliable, and always a good idea.

Ingredients

• For the stew base:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tbsp olive oil
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cumin
• For garnish:
  • Fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a nice sear.
2. Transfer the browned chicken to your slow cooker. Add sweet potatoes, onion, and garlic to the slow cooker.
3. In a small bowl, mix salt, pepper, paprika, and cumin. Sprinkle this seasoning mix over the ingredients in the slow cooker.
4. Pour chicken broth over everything in the slow cooker. Tip: For an extra flavor boost, use homemade chicken broth if you have it.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
6. Once cooking time is up, give the stew a gentle stir. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh cilantro.

Yum! This stew is a delightful dance of tender chicken and sweet potatoes in a richly seasoned broth that’s just begging to be sopped up with a chunk of crusty bread. Or, for a fun twist, serve it over a bed of quinoa to keep it light yet satisfying.

Slow Cooker Chicken Stew with Green Beans

Howdy, hungry pals! If your slow cooker’s been collecting dust, it’s time to whip it out for this cozy, dump-and-go wonder that’ll have your taste buds doing the cha-cha. Perfect for those days when your energy’s as low as your phone battery.

Ingredients

• For the stew:
  • 2 lbs chicken thighs, boneless and skinless
  • 1 lb green beans, trimmed
  • 3 cups chicken broth
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown, about 3 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion, carrots, celery, and garlic until slightly softened, about 5 minutes. Scrape into the slow cooker.
3. Add green beans, chicken broth, thyme, rosemary, salt, and pepper to the slow cooker. Stir gently to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
5. In a small bowl, whisk together cornstarch and water until smooth. Stir into the stew to thicken. Cook uncovered on HIGH for an additional 15 minutes.
6. Shred the chicken in the pot using two forks. Taste and adjust seasoning if necessary.

Boom! You’ve got a stew that’s hearty, flavorful, and packed with tender chicken and crisp-tender green beans. Serve it over a mound of mashed potatoes or with a side of crusty bread to sop up all that delicious broth.

Italian Chicken Slow Cooker Stew

Now, let’s dive into a dish that’ll make your slow cooker sing with joy and your taste buds dance the tarantella—Italian Chicken Slow Cooker Stew. It’s the kind of meal that whispers sweet nothings to your soul while doing all the heavy lifting for you.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the veggies and sauce:
  • 1 large onion, diced
  • 3 carrots, sliced into 1/2-inch pieces
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup chicken broth
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
• For finishing:
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese

Instructions

1. Season the chicken thighs with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Transfer to the slow cooker.
4. Add crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes to the slow cooker. Stir to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
6. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in fresh basil.
7. Serve hot, sprinkled with grated Parmesan cheese.

With its tender chicken, vibrant veggies, and a sauce that’s a hug in a bowl, this stew is a masterpiece of comfort. Try serving it over a bed of creamy polenta or with a chunk of crusty bread to sop up every last drop of that glorious sauce.

Slow Cooker Chicken and Rice Stew

Brace yourselves, comfort food enthusiasts, because this Slow Cooker Chicken and Rice Stew is about to become your weeknight superhero. It’s the kind of dish that hugs you from the inside, with minimal effort and maximum flavor payoff.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

1. Place the chicken thighs at the bottom of your slow cooker. Tip: For extra flavor, brown the chicken in a skillet before adding it to the slow cooker.
2. Add the rice, carrots, celery, onion, and garlic on top of the chicken.
3. Pour in the chicken broth, then sprinkle the thyme, rosemary, salt, and pepper over everything.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once cooking time is up, shred the chicken directly in the slow cooker using two forks.
6. Stir in the lemon juice and fresh parsley. Tip: The lemon juice brightens the flavors, so don’t skip it!

Craving something creamy? Stir in a splash of heavy cream at the end for a richer texture. This stew is a cozy, flavor-packed bowl of goodness that’s perfect with a side of crusty bread for dipping.

Chicken and Chickpea Slow Cooker Stew

Picture this: a lazy Sunday where your slow cooker does all the heavy lifting, transforming humble chicken and chickpeas into a stew so hearty, it practically hugs you back. Perfect for those who believe in love at first bite!

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups chicken broth
  • 1 cup diced tomatoes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
• For the seasoning:
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cumin

Instructions

1. Heat olive oil in a pan over medium heat. Brown the chicken thighs for 3 minutes per side. This isn’t just for looks—it’s for flavor, so don’t skip it!
2. Transfer the chicken to your slow cooker. Add chickpeas, chicken broth, diced tomatoes, onion, garlic, carrots, and celery.
3. Sprinkle salt, black pepper, paprika, and cumin over the top. Stir gently to combine. Tip: If you’re feeling adventurous, a pinch of cinnamon can add a warm, mysterious depth.
4. Cover and cook on low for 6 hours or high for 3 hours. The slow cooker is your friend here, but don’t let it turn your chicken into mush—check at the 5-hour mark if cooking on low.
5. Once done, shred the chicken lightly with two forks right in the pot. Tip: For extra richness, stir in a tablespoon of butter before serving.

Now, the moment of truth: this stew is a symphony of textures, from the tender chicken to the creamy chickpeas, all swimming in a broth that’s rich with the essence of every spice. Serve it over a mound of fluffy couscous or with a side of crusty bread to sop up every last drop—because let’s face it, you’ll want to.

Slow Cooker Chicken Stew with Kale

Unbelievably easy and packed with flavor, this slow cooker chicken stew with kale is your ticket to a hearty meal without the hassle. Perfect for those days when you’d rather not babysit your dinner but still want something that tastes like you did.

Ingredients

• For the stew:
  • 2 lbs chicken thighs, boneless and skinless
  • 3 cups kale, chopped
  • 2 cups carrots, sliced
  • 1 cup celery, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
• For thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the kale, carrots, celery, onion, and garlic on top of the chicken.
3. Pour the chicken broth over the ingredients in the slow cooker.
4. Sprinkle the salt, black pepper, dried thyme, and dried rosemary evenly over the top.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. In a small bowl, mix the cornstarch and water until smooth to create a slurry.
7. Stir the slurry into the stew, then cover and cook for an additional 30 minutes on high to thicken.
8. Shred the chicken directly in the slow cooker using two forks, then stir to combine.

Kick back and enjoy a stew that’s rich in flavor, with tender chicken and kale that’s perfectly wilted but still has a bit of bite. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop of that delicious broth.

Moroccan Chicken Slow Cooker Stew

Get ready to spice up your slow cooker game with a dish that’s as easy as it is exotic. This Moroccan Chicken Stew is like a warm hug from a faraway land, minus the airfare.

Ingredients

• For the marinade:
  • 2 lbs chicken thighs, skinless and boneless
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Salt to taste
• For the stew:
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup dried apricots, halved
  • 1/2 cup green olives, pitted
  • 2 tbsp honey

Instructions

1. In a large bowl, combine chicken thighs with olive oil, smoked paprika, cumin, cinnamon, ginger, and salt. Massage the spices into the chicken until evenly coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Place the marinated chicken at the bottom of your slow cooker. Top with chopped onion and minced garlic.
3. Pour in chicken broth and diced tomatoes over the chicken. Scatter apricots and green olives on top. Drizzle with honey.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Tip: For an extra layer of flavor, brown the marinated chicken in a skillet before adding it to the slow cooker.
6. Tip: If the stew seems too thin, remove the lid and cook on HIGH for the last 30 minutes to thicken.
7. Tip: Serve with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.

Just imagine pulling apart that tender chicken, soaked in a sweet and savory sauce with bursts of tangy olives and apricots. Perfect over a bed of fluffy couscous or with a side of warm, crusty bread to sop up every last drop.

Slow Cooker Chicken and Quinoa Stew

Just when you thought your slow cooker couldn’t get any more magical, along comes this hearty, wholesome, and hilariously easy Slow Cooker Chicken and Quinoa Stew. It’s the culinary equivalent of a warm hug on a chilly day, minus the awkward patting.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup quinoa, rinsed
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

1. Place the chicken thighs at the bottom of your slow cooker. Tip: For extra flavor, brown the chicken in a skillet before adding it to the slow cooker.
2. Add the rinsed quinoa, chicken broth, carrots, celery, onion, and garlic to the slow cooker.
3. Sprinkle the thyme, rosemary, salt, and pepper over the ingredients. Tip: Fresh herbs can be used in place of dried for a brighter flavor.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the quinoa is cooked. Tip: Stirring is not necessary, but feel free to peek to ensure everything is cooking evenly.
5. Once cooked, remove the chicken thighs, shred them with two forks, and return them to the stew.
6. Serve hot, garnished with fresh parsley and a squeeze of lemon for that extra zing.

This stew is a texture lover’s dream, with tender chicken, fluffy quinoa, and just the right amount of veggie crunch. Serve it in a bread bowl for a carb-on-carb situation that’s absolutely worth the indulgence.

Chicken and Black Bean Slow Cooker Stew

Ready to ditch the dinner dilemma with a dish that practically cooks itself? Let’s dive into a slow cooker stew that’s as easy as it is delicious, perfect for those days when your kitchen skills are as lazy as a Sunday morning.

Ingredients

• For the stew:
  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup chicken broth
  • 1 cup salsa (medium heat)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For serving:
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • 1/2 cup sour cream

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the black beans, chicken broth, salsa, ground cumin, chili powder, and salt over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender enough to shred with a fork.
4. Remove the chicken thighs and shred them using two forks. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before shredding.
5. Return the shredded chicken to the slow cooker and stir to combine with the beans and sauce. Tip: If the stew seems too thick, add a splash more chicken broth to reach your desired consistency.
6. Cover and cook on HIGH for an additional 15 minutes to let the flavors meld.
7. Serve the stew topped with fresh cilantro, avocado slices, and a dollop of sour cream. Tip: For a fun twist, serve over a bed of crispy tortilla chips or alongside warm cornbread.

Every bite of this stew is a cozy hug, with tender chicken and creamy black beans swimming in a slightly spicy, deeply flavorful sauce. Try scooping it up with some crusty bread or spooning it over rice for a heartier meal.

Slow Cooker Chicken Stew with Peas and Carrots

Slow cookers are the unsung heroes of the kitchen, turning the humble chicken into a tender, flavor-packed superstar with minimal effort. This stew is your ticket to a cozy, no-fuss dinner that’ll have your taste buds doing a happy dance.

Ingredients

• For the stew:
• 2 lbs boneless, skinless chicken thighs
• 1 cup diced carrots
• 1 cup frozen peas
• 3 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp cornstarch (for thickening)

Instructions

1. Heat the olive oil in a pan over medium-high heat and brown the chicken thighs for 3-4 minutes on each side. This isn’t just for looks—it locks in those juicy flavors!
2. Transfer the chicken to the slow cooker and sprinkle with salt, pepper, garlic powder, and onion powder. It’s like giving your chicken a little spa treatment.
3. Add the diced carrots and chicken broth to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours. Patience is a virtue, especially when it smells this good.
4. Remove the chicken and shred it with two forks. Return it to the slow cooker—this is where the magic happens.
5. Stir in the frozen peas and cornstarch (mixed with a little water) to thicken the stew. Cook for another 30 minutes on high. The peas add a pop of color and sweetness that’s downright delightful.

Kitchen wisdom says this stew is best served over a heap of fluffy mashed potatoes or with a side of crusty bread for dipping. The chicken is so tender it practically melts in your mouth, and the carrots add just the right amount of sweetness to balance the savory broth. Trust us, your spoon will thank you.

French Chicken Slow Cooker Stew

Picture this: a lazy Sunday afternoon where your slow cooker does all the heavy lifting, transforming humble ingredients into a French Chicken Stew that’s so rich, so flavorful, it’ll make you want to write love letters to your kitchen. This dish is the culinary equivalent of a warm hug, with a side of ‘ooh la la’.

Ingredients

• For the base:
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large onion, diced
• For the sauce:
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For thickening:
  • 2 tbsp all-purpose flour
  • 2 tbsp butter

Instructions

1. Place the chicken thighs, carrots, celery, and onion into the slow cooker.
2. In a bowl, whisk together the chicken broth, white wine, tomato paste, thyme, rosemary, salt, and pepper. Pour over the chicken and vegetables.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
6. Slowly whisk in 1 cup of the stew’s liquid into the roux until smooth. Pour this mixture back into the slow cooker and stir to combine.
7. Tip: If the stew is too thick, add a little more chicken broth to reach your desired consistency.
8. Cover and cook for an additional 30 minutes on high, allowing the stew to thicken.
9. Tip: Serve with crusty bread to soak up all the delicious sauce.

Bold flavors and tender chicken make this stew a standout, with the vegetables adding just the right amount of sweetness and texture. Try serving it over a bed of creamy mashed potatoes for an extra indulgent twist.

Slow Cooker Chicken and Barley Stew

Craving something hearty that practically cooks itself while you binge-watch your favorite series? This slow cooker chicken and barley stew is your ticket to comfort town, no passport required.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup pearl barley, rinsed
  • 4 cups chicken broth
  • 2 cups water
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
• For finishing:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. In your slow cooker, combine the chicken, barley, chicken broth, water, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Stir well to mix.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the barley is tender and the chicken is cooked through. Tip: For deeper flavor, sauté the onions and garlic before adding them to the slow cooker.
3. Once cooked, remove the bay leaf and stir in the fresh parsley and lemon juice. Tip: The lemon juice brightens the stew, so don’t skip it!
4. Let the stew sit for 5 minutes before serving to allow the flavors to meld. Tip: If the stew is too thick, add a little more water or broth to reach your desired consistency.

Delightfully hearty with a slight chew from the barley, this stew is a hug in a bowl. Serve it with a crusty bread for dipping, or go wild and top it with a dollop of sour cream for extra richness.

Chicken and Zucchini Slow Cooker Stew

Brace yourselves, foodies, because we’re about to dive into a slow cooker marvel that’s as easy as it is delicious. This dish is the culinary equivalent of a warm hug on a chilly day, promising to make your taste buds dance with joy.

Ingredients

• For the stew:
  • 2 lbs chicken thighs, boneless and skinless
  • 3 medium zucchinis, sliced into 1-inch pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure a proper sear.
2. Transfer the seared chicken to the slow cooker. In the same skillet, sauté the onion and garlic for 2-3 minutes until fragrant, then add to the slow cooker.
3. Add the zucchini, chicken broth, salt, pepper, thyme, and rosemary to the slow cooker. Stir gently to combine. Tip: Layering ingredients in the slow cooker can enhance flavors, but a quick stir ensures even cooking.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures the stew cooks evenly.
5. Once cooking is complete, give the stew a gentle stir. The chicken should be tender enough to shred with a fork, and the zucchini soft but not mushy.

Zesty and hearty, this stew boasts a perfect balance of tender chicken and slightly crisp zucchini, swimming in a savory broth that’s begging to be soaked up with a chunk of crusty bread. For a twist, serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s anything but ordinary.

Slow Cooker Chicken Stew with Butternut Squash

Brace yourselves, comfort food enthusiasts, because this slow cooker chicken stew with butternut squash is about to become your weeknight superhero. It’s the kind of dish that hugs you from the inside, with minimal effort and maximum flavor payoff.

Ingredients

• For the stew:
  • 2 lbs boneless, skinless chicken thighs
  • 3 cups butternut squash, cubed
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
• For thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Place the chicken thighs, butternut squash, carrots, celery, onion, and garlic into the slow cooker.
2. Pour the chicken broth over the ingredients in the slow cooker.
3. Sprinkle the salt, black pepper, dried thyme, and dried rosemary over the top.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
5. In a small bowl, mix the cornstarch and water until smooth to create a slurry.
6. Stir the slurry into the stew, then cover and cook for an additional 30 minutes on high to thicken. Tip: If the stew is too thick, add a little more chicken broth to reach your desired consistency.
7. Shred the chicken thighs in the slow cooker using two forks. Tip: For a chunkier stew, leave some chicken pieces whole.

Rich in flavor and velvety in texture, this stew is a cozy bowl of autumn any day of the year. Serve it over a bed of creamy polenta or with a side of crusty bread to sop up every last drop of goodness.

Hungarian Chicken Paprikash Slow Cooker Stew

Just when you thought your slow cooker couldn’t get any more magical, here comes a dish that’ll make your taste buds dance the Hungarian csárdás! This Hungarian Chicken Paprikash Slow Cooker Stew is the cozy, flavor-packed hug you didn’t know you needed.

Ingredients

• For the stew:
  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 red bell pepper, sliced
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Season the chicken thighs with salt and black pepper.
2. In a large skillet over medium-high heat, brown the chicken thighs for 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté the onion and garlic until translucent, about 5 minutes.
4. Add the sweet paprika, smoked paprika, and tomato paste to the skillet, stirring for 1 minute to bloom the spices.
5. Pour the chicken broth into the skillet, scraping up any browned bits, then transfer everything to the slow cooker.
6. Add the sliced red bell pepper to the slow cooker.
7. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
8. In a small bowl, whisk together the sour cream and flour, then stir into the stew to thicken.
9. Cook for an additional 30 minutes on high, uncovered, to allow the sauce to thicken further.

Before you know it, you’ll be savoring a stew that’s creamy, smoky, and just the right amount of spicy. Serve it over egg noodles or with a side of crusty bread to soak up all that glorious sauce.

Conclusion

Savory, hearty, and effortlessly delicious, our roundup of 25 chicken stew slow cooker recipes is your ticket to comforting meals with minimal fuss. Whether you’re craving classic flavors or something new, there’s a stew here for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

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