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Slow Cooker Chicken Stew with Vegetables and Herbs Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes (high) or 6 hours 20 minutes (low)
  • Yield: 6 servings
  • Diet: Low Fat

Description

A hearty and flavorful slow cooker chicken stew featuring tender bone-in chicken thighs simmered with fresh vegetables, herbs, and savory tomato broth. Perfect for a cozy meal, this recipe combines simple ingredients into a comforting, rich stew that’s easy to prepare and full of delicious homestyle flavors.

Ingredients

Vegetables and Aromatics

  • 1 ½ cups white onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 2 large carrots, chopped
  • 2 cups baby potatoes, halved
  • 2 tablespoons fresh chopped parsley or chives (optional, for garnish)

Chicken and Seasonings

  • 2 pounds bone-in, skinless chicken thighs (about 5-6 pieces)
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon onion powder
  • Salt and ground black pepper to taste
  • 1 bouquet garni (tied sprigs of 2 fresh thyme, 1 rosemary, and 1 bay leaf)

Liquids and Sauces

  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos (or low-sodium soy sauce)
  • 1 ½ cups low-sodium chicken broth
  • ½ cup tomato sauce
  • 1–2 tablespoons tomato paste (for richer color and flavor)

Instructions

  1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and celery and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
  2. Assemble the Stew in Slow Cooker: Place bone-in chicken thighs into the slow cooker. Spoon over the sautéed onion, celery, and garlic mixture. Add dried Italian seasoning, onion powder, black pepper, coconut aminos, chicken broth, tomato sauce, tomato paste, chopped carrots, and halved baby potatoes. Gently stir to combine all ingredients.
  3. Add Herbs: Nestle the tied bouquet garni consisting of thyme, rosemary, and bay leaf into the stew to infuse flavor during cooking.
  4. Slow Cook: Cover and cook on low heat for 6–8 hours or on high heat for 3–4 hours. The chicken should become tender and easily fall off the bone.
  5. Shred Chicken: Carefully transfer chicken thighs to a plate. Remove and discard bones. Shred or chop the meat, then return the chicken pieces back to the slow cooker.
  6. Final Seasoning: Remove the bouquet garni from the stew. Taste and adjust seasoning as needed with salt and pepper.
  7. Garnish and Serve: Garnish the stew with freshly chopped parsley or chives if desired. Serve warm, ideally alongside crusty bread or a crisp side salad for a complete meal.

Notes

  • Using bone-in chicken thighs adds rich flavor and moisture to the stew.
  • If you prefer a thicker stew, you can mash a few potatoes or add a slurry of cornstarch and water towards the end of cooking.
  • Feel free to substitute coconut aminos with low-sodium soy sauce depending on dietary preferences.
  • The bouquet garni can be removed after cooking or left for a stronger herbal infusion; just remember to discard before serving.
  • Leftovers store well and taste even better the next day when flavors have melded further.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 0 minutes (on high) or 6 hours 0 minutes (on low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/slow-cooker-chicken-stew-with-vegetables-and-herbs-recipe/