Pair this make chicken stew with crusty whole‑grain bread for a complete, hearty side.
Introduction:
If you’ve ever wondered how to make chicken stew in a slow cooker, this recipe shows you step by step. With just a few minutes of chopping and browning, you can layer tender chicken and a rainbow of root vegetables into a pot of mineral‑rich bone broth and set it to simmer.
The result is a creamy, satisfying stew that warms you from the inside out and keeps you full for hours. Beyond convenience, this dish provides a surprisingly nutritious punch: root vegetables like carrots and potatoes are packed with antioxidants and vitamin Awebmd.com, chicken offers lean protein that helps build and maintain muscleswebmd.com, and bone broth supplies collagen, amino acids and minerals to support gut healthmychefsapron.com.
Follow along and you’ll see how easy it is to assemble everything in the morning and come home to dinner ready and waiting.
Stews have been part of culinary traditions for centuries, and for good reason. Slow simmering allows flavors to meld while tenderizing meat and coaxing out the sweetness of vegetables.
Modern pressure cookers and instant pots shorten cooking times, but the gentle heat of a slow cooker yields an unmatched texture – vegetables keep their shape, chicken stays moist and the broth thickens naturally. This recipe also uses bone broth instead of water.
Slow cooking bones extracts collagen, calcium and magnesiummychefsapron.com, turning the broth into a nutrient‑dense base for soups and stews. Combined with colorful root vegetables, aromatic onions and herbs, it becomes a meal that nourishes as much as it comforts.
Equipment You’ll Need To Make Chicken Stew
- Slow cooker – A 5–6 quart cooker comfortably holds the ingredients.
- Skillet or sauté pan – For browning chicken and aromatics.
- Cutting board and chef’s knife – To chop the vegetables.
- Measuring cups and spoons – For accurate seasoning and liquid.
- Mixing bowl – To toss ingredients with seasonings before they go into the slow cooker.
- Ladle – For serving the finished stew.
Prep & Cook Time To Make Chicken Stew
- Preparation: About 15 minutes to chop vegetables and season the chicken.
- Cook time: 7–8 hours on low or 3–4 hours on high in the slow cookerkaynutrition.com.
- Yield: Serves 6 people.
Ingredients To Make Chicken Stew
- Chicken thighs (boneless, skinless) – 1.5 lbs (680 g)
- Carrots, peeled and chopped – 2 large
- Potatoes (Yukon Gold or red), diced – 2 medium
- Parsnips or turnips, diced – 2 medium
- Onion, diced – 1 large
- Garlic cloves, minced – 3
- Bone broth (chicken or beef) – 4 cups (1 L)
- Celery, sliced – 2 stalks
- Fresh thyme sprigs – 3
- Bay leaf – 1
- Salt and black pepper – To taste
- Optional: frozen peas or kale – 1 cup
- Optional: ½ cup milk or coconut milk – For a creamy finish
Recipe To Make Chicken Stew
- Brown the chicken. Season the chicken thighs generously with salt and pepper. Heat a skillet over medium‑high heat and sear the chicken for 2–3 minutes per side until golden. This step adds extra flavor to the stew but can be skipped if you’re short on time.
- Load the slow cooker. Add the chopped carrots, potatoes, parsnips, onion, garlic and celery to the slow cooker. Place the browned chicken on top. Tuck in the thyme sprigs and bay leaf.
- Add broth and cook. Pour the bone broth over everything. Cover and cook on low for 7–8 hours or high for 3–4 hourskaynutrition.com. The stew is done when the chicken is tender and the vegetables are soft.
- Finish the stew. About 30 minutes before serving, stir in frozen peas or chopped kale for extra greens. For a creamier broth, add ½ cup of milk or coconut milk. Taste and adjust seasoning with additional salt and pepper.
- Serve. Remove the thyme sprigs and bay leaf. Ladle the stew into bowls and garnish with fresh parsley if desired.
Health Benefits To Make Chicken Stew
- Root vegetables: Carrots, potatoes and parsnips provide complex carbohydrates, fiber and antioxidants. Carrots are rich in beta‑carotene, which the body converts to vitamin A, supporting immune function and visionwebmd.com. Potatoes supply potassium, vitamin C and vitamin B6webmd.com.
- Chicken: Chicken thighs offer lean protein; a typical serving of chicken breast provides about 26 g of protein for only 120 calorieswebmd.com. Adequate protein helps build and maintain muscles and promotes satietywebmd.com.
- Bone broth: Slow‑simmered bones release collagen, amino acids and minerals like calcium, magnesium and potassiummychefsapron.com. These nutrients support gut health and may reduce inflammation.
- Onion and garlic: Onions contain quercetin and other antioxidants that may lower cancer risk and support heart healthwebmd.com. Garlic’s sulfur compounds help boost immunity and act as natural anti‑inflammatories.
Nutrition Info (per serving):
- Calories: ~350 kcal
- Protein: ~30 g
- Carbohydrates: ~30 g
- Fiber: ~6 g
- Total fat: ~12 g
- Saturated fat: ~3 g
- Sodium: ~500 mg
These values are estimates and will vary based on the exact ingredients and portion sizes. The stew is high in protein and provides a mix of complex carbohydrates and fiber from the vegetables. Using bone broth instead of salty commercial stock helps keep sodium in check, while adding peas or kale increases the fiber and vitamin K content.
Storage & Meal Prep:
Stews are excellent for meal prep because they reheat well and the flavors deepen over time. Let the stew cool completely, then store in an airtight container in the refrigerator for up to 4 days. It can also be frozen for 2–3 months; freeze in individual portions for quick lunches or dinners. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop or in the microwave until hot. If the stew thickens after refrigeration, thin with a splash of broth or water when reheating.
Recipe Variations:
- Add sweet potatoes or squash instead of some of the potatoes for extra fiber and vitamin A.
- Make it spicy by adding a teaspoon of smoked paprika or a pinch of cayenne pepper.
- Increase greens by stirring in chopped spinach or kale near the end of cooking.
- Use different proteins: turkey thighs, boneless pork shoulder or even white beans in place of chicken.
- Thicken naturally: mash some of the cooked potatoes and stir them back into the stew for a gluten‑free thickener.
FAQs:
- Can I use chicken breasts instead of thighs? Yes. Chicken breasts cook slightly faster and may be drier. To prevent dryness, check for doneness after about 6 hours on low or 2½ hours on high.
- How can I make this stew dairy‑free? Skip the optional milk or use unsweetened coconut milk. The stew will still be rich thanks to the gelatin in bone broth.
- Can I cook this on the stovetop? Yes. Brown the chicken, then simmer all ingredients in a large Dutch oven over low heat for about 2 hours, stirring occasionally.
- What should I serve with the stew? It’s hearty on its own, but crusty whole‑grain bread or a side salad makes a great accompaniment.
References:
- Root vegetables like carrots and potatoes contain antioxidants and vitamin Awebmd.com.
- Bone broth is rich in collagen, amino acids and minerals that support gut healthmychefsapron.com.
- Chicken provides lean protein and contributes to muscle maintenance and satietywebmd.com.
- Onions supply quercetin and other compounds that may lower cancer risk and support heart healthwebmd.com.
- Garlic contains sulfur compounds that boost immunity and reduce inflammationhealth.clevelandclinic.org.
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