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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and a thick, gravy-like sauce made by simmering cornstarch slurry in the crock pot. Chunky baby potatoes, carrots, celery, onion, and aromatics turn tender while the stew cooks low and slow.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 2 lb bone-in chicken thighs
baby potatoes
  • 1 lb baby potatoes, halved
carrots
  • 3 carrots, cut into thick rounds
celery
  • 3 celery, sliced
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
chicken broth
  • 2 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
tomato paste
  • 2 tbsp tomato paste
dried thyme
  • 1 tsp dried thyme
dried rosemary
  • 1 tsp dried rosemary
bay leaf
  • 1 bay leaf
cornstarch
  • 3 tbsp cornstarch
  • 3 tbsp water
fresh parsley
  • 0.25 cup fresh parsley for serving
salt and pepper
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Layer the stew base
  1. Place baby potatoes, carrots, celery, and onion in the bottom of the slow cooker, spreading them into an even layer for uniform cooking.
  2. Nestle bone-in chicken thighs on top, then add minced garlic, chicken broth, cream of chicken soup, tomato paste, dried thyme, dried rosemary, and bay leaf.
Cook until tender
  1. Cover and cook on Low 6-8 hours, until the chicken is very tender and the vegetables are soft around the edges.
  2. Alternatively, cover and cook on High 3-4 hours until the chicken is very tender and easily pulls apart.
Shred and thicken the gravy
  1. Remove the chicken from the cooker, discard the skin and bones, and shred the meat.
  2. Remove the bay leaf, then stir the cornstarch slurry into the stew and cook on High 20 minutes, stirring once or twice until the gravy turns glossy and thick.
Finish and serve
  1. Return the shredded chicken to the stew and season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve with crusty bread if desired.

Notes

For best texture, shred the chicken while it’s warm so it breaks into bite-size strands that blend into the thick gravy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth or water if the stew thickens too much. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge before reheating. Dietary swap: use low-sodium chicken broth and low-sodium cream of chicken soup to reduce overall salt.