Slow Cooker Chicken Stew
This easy slow cooker chicken stew is made with simple ingredients and just 15 minutes of prep. With tender chicken, hearty vegetables, and a light, flavourful broth, it’s a comforting meal perfect for busy days any time of year.
Equipment
- 1 large slow cooker
- 1 frying pan
- 1 mixing bowls
- 1 shallow bowl for tossing chicken with flour
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour plus more for optional thickening
- 1 ½ pound chicken breast or thighs, cut into 1 inch pieces
- 1 ½ pounds small potatoes, halved or large potatoes, cubed
- 6 medium carrots, cut into ½ inch slices
- 3 stalks celery, cut into 1/2 inch slices
- 1 large onion, cut into medium chunks
- 1 cup vegetable or chicken broth
- 1 14 ounce can small diced tomatoes
- 1 teaspoon ground mustard
- ½ teaspoon each, salt and pepper
- ½ teaspoon dried thyme or rosemary
Instructions
- Preheat oil over medium heat in a large frying pan. Add flour to a shallow bowl or pie plate, add cubed chicken and toss to coat well. Place coated chicken in frying pan and sear on all sides just until lightly browned. Do in batches if necessary. Remove from heat.
- Add vegetables to slow cooker, starting with the potatoes, then carrots, celery and onions. Add seared chicken cubes on top of veggies.
- In a mixing bowl stir together canned diced tomatoes, broth, ground mustard, salt, pepper and thyme (or rosemary). Pour mixture over top of chicken and vegetables in the slow cooker. Cover with the lid. Cook on low for 7 to 8 hours, or high for 4 hours. Chicken must reach an internal temperature of 165 degrees, and veggies should be fork tender.
- OPTIONAL - For a slightly thicker sauce, add an addition 2 tablespoons of flour with a bit of hot water to a jar and shake to make a slurry. Pour into the slow cooker, stir and let cook for an additional 15 minutes.
Notes
Store any leftovers promptly in an airtight container in the fridge for up to 2 days. Reheat on the stove top or microwave.
Freeze in an airtight container for up to one month. Defrost in the refrigerator before reheating.
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https://www.redcottagechronicles.com/recipe/slow-cooker-chicken-stew/