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Okay, so I’ve had one of those weeks. Cold rain, zero motivation, and my brain’s been running on coffee and bad decisions. That’s when I remember: thank god for the slow cooker.
This chicken stew? It’s what happens when you’re too tired to cook but still want something that doesn’t taste like regret. Just chicken, veggies, and time — lots of time. It simmers all day, fills the house with this cozy, can’t-ignore-it smell.
Honestly, it’s less of a recipe and more like a warm blanket with potatoes. And yeah, it’s become my go-to when I need dinner to fix my mood.
What You’ll Need (The Stuff That Makes It Work)
Don’t worry — nothing too wild here. Most of this stuff you probably already have, or can grab without a full grocery store mission.
- Chicken thighs, boneless and skinless — about a pound and a half. They stay juicy, even after hours in the slow cooker. Breast works too, but thighs? They just get it.
- Olive oil — just a splash, really, for browning the chicken. Adds a little depth, a little color.
- Salt and pepper — because nothing tastes like anything without at least a pinch.
- Carrots, chopped — go for the orange kind, unless you’re feeling adventurous. Three of ‘em.
- One yellow onion, chopped. Not too fine, not too chunky. Just right.
- Five garlic cloves — yeah, five. It might sound like a lot, but trust. It mellows out, becomes sweet, kinda magical.
- Two russet potatoes, peeled and diced. They break down a little, which helps thicken the stew naturally.
- Coconut aminos — two tablespoons. Tastes kinda like soy sauce, but gluten-free. If you don’t have it, soy sauce or tamari works fine.
- A little salt, another teaspoon — careful, though, coconut aminos and broth can be salty already.
- Oregano, rosemary, bay leaf — the flavor squad. Dried is fine, no need to go hunting for fresh unless you’re feeling fancy.
- Chicken broth — two and a half cups. Good quality if you can, but hey, boxed is boxed. It’ll still taste good.
- Almond milk — one cup. Or whatever milk you like. Oat, dairy, soy — doesn’t matter. It makes the broth creamy without cream.
- Cornstarch — two tablespoons. This is what makes it thick at the end. Arrowroot works too, if that’s your thing.
How to Make It (Step by Step, But Not Too Serious)
Brown the Chicken (Quick Sear, Big Flavor)
Grab a skillet, drizzle in the olive oil, and crank the heat to medium. While it’s warming up, cut the chicken into half-inch chunks — doesn’t have to be perfect, just even-ish. Season it with salt and pepper, then toss it in the pan. Let it cook for about 5 minutes, stirring once or twice, just until it’s no longer pink. You don’t need a golden crust, but a little color helps. Then, dump it into the slow cooker. Easy.
Toss in the Veggies and Spices
Now, the fun part — throwing everything in. Add the chopped carrots, onion, garlic, potatoes — all of it. Pour in the coconut aminos, sprinkle in the oregano, rosemary, salt, and drop in that bay leaf. Don’t forget the chicken broth. Stir it once, just to mix it up a little. Then, slap the lid on.
Cook on low for 6 hours. That’s it. Go live your life. Watch a show, nap, deal with emails, whatever. Just don’t open the lid — let it do its thing.
Thicken It Up (The Final Touch)
About 30–45 minutes before it’s done, mix the almond milk and cornstarch in a bowl. Whisk it until there are no lumps — nobody likes a lumpy stew. Pour it into the slow cooker, give it a good stir, then switch the setting to high. Let it cook uncovered for that last half hour. The stew will thicken up nicely, get a little silky.
Taste it. Maybe add a little black pepper. Maybe a pinch more salt. Or just leave it — it’s probably already perfect.
A Few Tips (Because Everyone’s Kitchen is Different)
- Don’t skip browning the chicken — it adds flavor, for real. But if you’re rushing? Just toss raw chicken in. It’ll still work. Not quite as rich, but hey, dinner’s still dinner.
- Potatoes matter — russets break down and thicken the stew. If you want it chunkier, try Yukon Golds. They hold their shape better.
- Let it rest — if you can wait 10 minutes after turning it off, do it. The flavors settle, the broth deepens.
- It thickens in the fridge — when you reheat it later, add a splash of broth or milk. Otherwise, it’ll be more like chicken pudding. Not bad, but not the vibe.
- Freeze it — portion it out, freeze it, and you’ve got a lazy-night savior later. Thaw overnight, reheat slow, and life feels easier.
Can I Add Other Veggies? (Yes. Absolutely.)
This stew isn’t picky. Throw in what you’ve got. Seriously.
- Celery — classic. Goes great with carrots and onions (that’s the holy trinity, right?).
- Parsnips — a little sweet, a little earthy. Nice change from carrots.
- Green beans — add them in the last hour so they don’t turn to mush.
- Peas or corn — frozen works fine. Toss them in at the end.
- Mushrooms — if you’re into that deep, umami taste, add sliced cremini or button mushrooms with the onions.
Just don’t overload it. Too many veggies and it starts feeling like a science experiment. Keep it balanced.
Want It Spicier or More Flavorful? (Of Course You Do.)
This version is cozy, not crazy. But if you want to kick it up…
- Add red pepper flakes — a pinch at the start, or a dash at the end. You’ll feel it.
- Swap in smoked paprika — half a teaspoon. Gives it a warm, slightly smoky edge.
- Fresh herbs at the end — a handful of chopped parsley or thyme brightens everything up.
- A splash of lemon juice — right before serving. Sounds weird, maybe, but it wakes up the whole pot.
- Garlic lovers? Toss in one more clove. Or two. No judgment here.
And if you’re not dairy-free — go ahead, stir in a little cream at the end. Or a spoon of sour cream on top when you serve it. It’s your stew. Own it.
Slow Cooker Chicken Stew Recipe
Hearty, comforting, and packed with tender chicken and vegetables, this slow cooker chicken stew simmers to perfection with minimal effort. It’s the kind of meal that fills your kitchen with warmth and your belly with satisfaction. Perfect for busy days or chilly nights when you just want something simple and nourishing. Set it and forget it — dinner practically makes itself.
Ingredients
Instructions
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Brown the chicken: Heat olive oil in a skillet over medium heat. Cut chicken into ½-inch pieces, season with salt and pepper, then cook for about 5 minutes until no longer pink. Transfer to the slow cooker. (Skip if short on time — raw chicken works too.)
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Add everything except milk and cornstarch: Toss in the carrots, onion, garlic, potatoes, coconut aminos, oregano, rosemary, salt, bay leaf, and pour in the chicken broth. Stir gently to combine.
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Cook on low: Cover and cook on LOW for 6 hours. Let the flavors meld and the veggies soften.
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Thicken the stew: In a small bowl, whisk together the milk and cornstarch until smooth. Stir this mixture into the stew.
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Finish on high: Remove the lid, switch to HIGH, and cook for another 30–45 minutes until the stew thickens slightly.
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Season and serve: Taste and adjust salt and pepper. Remove the bay leaf. Serve hot with crusty bread or over rice if you like.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 532kcal
- % Daily Value *
- Total Fat 30g47%
- Sodium 1540mg65%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 32g64%
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken options: Thighs stay juicier, but chicken breast works — just don’t overcook or it’ll dry out.
- Vegetable swaps: Try celery, parsnips, green beans, or peas. Add delicate veggies in the last hour.
- Creamier version? Use half-and-half or heavy cream instead of milk, or stir in a spoon of sour cream at the end.
- Storage: Keeps in the fridge for up to 4 days. Thickens when cold — add a splash of broth when reheating.
- Freezer-friendly: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
- No coconut aminos? Regular soy sauce or tamari works fine — just reduce added salt a bit if using regular soy.
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Frequently Asked Questions
Can I make this stew without using cornstarch or any thickener?
Yeah, you can — and it’ll still taste great, just a bit more like broth than stew. Skip the cornstarch, but let it cook uncovered for the last hour to reduce and concentrate the liquid. Russet potatoes help thicken it naturally as they break down, so you’ll get some body that way. If you want more richness without a thickener, try mashing a small portion of the cooked potatoes against the side of the pot and stirring them back in — instant texture boost.
What if I don’t have coconut aminos and want a soy-free, gluten-free alternative?
No problem. Coconut aminos add a savory depth, but you can swap it with a low-sodium gluten-free tamari (if soy is okay), or go for a soy-free alternative like liquid aminos (like Lea & Perrins — check label) or even a splash of balsamic vinegar + a pinch of molasses for that slightly sweet-savory kick. Another option: use fish sauce (½ to 1 tsp) — it sounds wild, but it adds umami without tasting fishy, especially in small amounts. Just balance it with a tiny bit of honey or maple syrup if needed.
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