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Slow Cooker Chicken Stew

Slow cooker chicken stew with fall-apart chicken, tender potatoes and carrots, and a thickened gravy made by simmering a cornstarch slurry on High. Set-and-forget cooking delivers chunky, hearty texture in a creamy American-style broth.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken thighs Use thighs with skin for the most tender result.
  • 1 lb baby potatoes Halve for even cooking.
  • 3 carrots Cut into thick rounds.
  • 3 celery Slice the stalks.
  • 1 onion Dice small.
  • 4 garlic Mince the cloves.
Broth and seasonings
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 3 tbsp cornstarch Thicken with water to make a slurry.
  • 3 tbsp water Combine with cornstarch slurry.
  • 0.5 fresh parsley For serving.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Layer the stew
  1. Add the baby potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  2. Nestle the bone-in chicken thighs on top, then sprinkle in the garlic.
  3. Pour in the chicken broth, add the cream of chicken soup, stir in the tomato paste, and then add the dried thyme, dried rosemary, and bay leaf.
Slow cook until tender
  1. Cover and cook on Low for 6-8 hours, until the chicken is very tender.
  2. Alternatively, cover and cook on High for 3-4 hours, until the chicken is very tender.
Shred and thicken
  1. Remove the chicken from the slow cooker and discard the skin and bones.
  2. Shred the chicken meat, then stir it back into the stew.
  3. Remove the bay leaf from the stew before thickening.
  4. Stir the cornstarch slurry into the stew and cook on High for 20 minutes, until the gravy thickens.
  5. Season with salt and pepper to taste, then garnish with fresh parsley to serve.
Nutrition note
  1. Serve hot with crusty bread or on its own, keeping leftovers tightly covered for best texture.

Notes

Pro tip: for the easiest shredding, let the chicken rest 5 minutes after removing it, then shred while warm. Refrigerate leftovers up to 3-4 days in a sealed container; freeze up to 2 months (thicken again after reheating if needed). Dietary swap: use low-sodium chicken broth and a low-sodium cream of chicken soup for a lighter sodium profile.