**2. Layer in the slow cooker:**
Add chicken, potatoes, carrots, celery, onion, garlic, herbs, salt, and pepper into the slow cooker. Pour in the chicken broth and give it a gentle stir.
**3. Cook low and slow:**
Cover and cook on **low for 7–8 hours** or **high for 4–5 hours**, until the chicken is tender and the vegetables are soft.
**4. Thicken the stew (optional):**
If you prefer a thicker stew, whisk 2 tablespoons of flour or cornstarch with a bit of cold water. Stir into the stew about 30 minutes before it’s done, and continue cooking until thickened.
**5. Finish and serve:**
Stir in frozen peas during the last 10–15 minutes. Taste and adjust seasoning. Garnish with fresh parsley before serving.
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### Serving Suggestions
* Serve with warm crusty bread or biscuits for dipping.
* Pair with a green salad for a complete meal.
* Store leftovers in the fridge for up to 4 days — it reheats beautifully!
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### Tips & Variations
* **Use root vegetables** like parsnips, sweet potatoes, or turnips for variety.
* **Make it creamy:** Stir in a splash of cream or a dollop of sour cream just before serving.
* **Add grains:** Stir in cooked rice, barley, or quinoa for extra heartiness.
* **Swap proteins:** Try this recipe with turkey or beef if you prefer.
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### Final Thoughts
**Slow Cooker Chicken Stew** is the kind of recipe that wraps you in a warm hug. It’s classic, comforting, and full of flavor — perfect for cold nights, busy days, or anytime you want a fuss-free meal that satisfies every craving. Just prep it in the morning, and let your slow cooker fill your home with the smells of a delicious homemade dinner.
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Want a printable version or a freezer-friendly prep guide? Let me know — I’d be happy to help!
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