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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and chunky potatoes and carrots in a thick, golden gravy. Cook low for 6–8 hours, then thicken with a cornstarch slurry and finish with fresh parsley.
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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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken thighs
  • 2 lb bone-in chicken thighs Use skin-on if available; you’ll discard skin and bones after cooking.
Vegetables
  • 1 lb baby potatoes Halve to help them cook evenly.
  • 3 carrots Cut into thick rounds for hearty texture.
  • 3 celery Slice for steady flavor and crunch.
  • 1 onion Dice for a thick, savory base.
  • 4 garlic Minced for even distribution.
Broth and soup base
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp tomato paste
Herbs and bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
Thickener
  • 3 tbsp cornstarch Mixed with water to form a slurry.
  • 3 tbsp water For the cornstarch slurry.
To serve
  • 1 fresh parsley Chopped, for garnish.
  • 0.25 salt and pepper Season to taste. Add after shredding the chicken.

Equipment

  • 1 slow cooker

Method
 

Layer the stew base
  1. Add the potatoes, carrots, celery, and onion to the bottom of the slow cooker in an even layer.
  2. Nestle the chicken thighs on top, then add the garlic, chicken broth, cream of chicken soup, tomato paste, dried thyme, dried rosemary, and bay leaf.
Slow cook until tender
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the chicken is very tender and shreds easily.
Shred and thicken
  1. Remove the chicken from the cooker, discard the skin and bones, and shred the meat.
  2. Remove the bay leaf, then stir the cornstarch slurry into the stew.
  3. Cook on High for 20 minutes, stirring once or twice, until the gravy thickens and looks glossy.
Finish and serve
  1. Return the shredded chicken to the stew and season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot with crusty bread if desired.

Notes

For best texture, cut the baby potatoes and vegetables into similarly sized pieces so everything finishes together. Store covered in the refrigerator up to 4 days; reheat gently until hot throughout. Freeze leftovers up to 3 months (thaw overnight in the fridge and reheat, as the gravy may thicken further). For a lighter option, swap cream of chicken soup with a reduced-fat version or use a low-sodium cream of chicken soup.