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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs, chunky potatoes and carrots, and a thickened gravy made right in the slow cooker. Cook on Low for hours for tender meat and vegetables, then thicken with a quick cornstarch slurry for a silky finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in chicken thighs
Vegetables
  • 1 lb baby potatoes halved
  • 3 carrots cut into thick rounds
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth and soup base
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp tomato paste
Herbs and seasoning
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 0.5 fresh parsley for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water to mix with cornstarch slurry

Equipment

  • 1 slow cooker

Method
 

Build the stew
  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 scatter the minced garlic over the chicken.
  3. Pour in the chicken broth and stir in the cream of chicken soup and tomato paste, keeping the chicken partially coated.
  4. Add dried thyme, dried rosemary, and the bay leaf so they sit in the liquid and around the chicken and vegetables.
Slow cook until tender
  1. Cover and cook on Low for 6-8 hours, or High for 3-4 hours, until the chicken is very tender.
Shred and thicken
  1. Remove the chicken, discard the skin and bones, and shred the meat.
  2. Remove the bay leaf, then stir the cornstarch slurry (cornstarch mixed with water) into the stew.
  3. Cook on High for 20 minutes to thicken the gravy, stirring once halfway through if needed.
Finish and serve
  1. Return the shredded chicken to the slow cooker and season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: shred the chicken while it’s still warm so it separates easily, then return it after the stew thickens for a gravy that clings to the meat. Store leftovers in the refrigerator for up to 4 days; freeze up to 3 months (thaw overnight, then reheat gently—stir as it warms). For a lighter option, use low-sodium chicken broth and reduced-fat cream of chicken soup if you want to cut sodium without changing the method.