Why You’ll Love this Slow Cooker Chicken Stew Recipe
If you’re looking for a comforting meal that practically cooks itself, you’ll love this Slow Cooker Chicken Stew recipe. It’s perfect for busy days when you want something hearty without the hassle.
Just toss in the ingredients, set the timer, and let the slow cooker do its magic. The aroma fills the house, making it feel warm and inviting.
I appreciate how versatile this stew is; you can easily adjust it to your taste. Plus, it’s a fantastic way to sneak in extra veggies or protein.
When it’s ready, you’ll have a delicious, creamy stew that warms you from the inside out. I can’t wait for you to try it and enjoy the comforting flavors!
Ingredients of Slow Cooker Chicken Stew
When you think of a cozy meal, a creamy chicken and mushroom stew might just be the first thing that comes to mind. It’s like a warm hug on a chilly evening, don’t you think?
And the best part? You can whip this up in your slow cooker with just a handful of ingredients. No complicated steps or fancy techniques here—just simple, wholesome goodness. Let’s explore what you’ll need to make this delightful dish.
Ingredients:
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 2 cups mushrooms, halved (crimini are my fave)
- 2 cups water
- 1 cup frozen small whole onions (or 3/4 cup chopped onion)
- 1 cup celery, sliced into 1/2 inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 teaspoon paprika (go for the good stuff!)
- 1/2 teaspoon salt, to taste
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper, freshly ground, to taste
- 14 1/4 ounces chicken broth
- 6 ounces tomato paste
- 1/2 cup low sodium chicken broth or vegetable broth
- 3 tablespoons cornstarch
- 2 cups frozen green peas or edamame soybeans
- 1 cup cubed extra firm tofu (optional, but a great way to add protein)
Now, let’s chat about the ingredients for a moment. The beauty of this recipe is its versatility.
Don’t have chicken thighs? No problem—sub in more breasts or even turkey if you’re feeling adventurous. Not a mushroom lover? Just skip them or swap in your favorite veggie.
And if you want to stretch it a little further, toss in some baby potatoes at the start. They soak up all those flavors and make for a hearty meal.
Oh, and if you’ve got some leftover veggies lingering in the fridge, feel free to toss those in too. Cooking should be fun and a little forgiving, right?
How to Make Slow Cooker Chicken Stew
Making your own Slow Cooker Chicken Stew is as easy as pie, or maybe even easier. Trust me, if I can do it, so can you. First, grab 1 pound of boneless, skinless chicken breast and 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces—don’t worry about making them perfect; they’ll all cook nicely together! Toss those chicken pieces into your trusty slow cooker.
Next up, it’s time for some fungi love: add 2 cups of halved mushrooms. Crimini mushrooms add a nice depth of flavor, but if you have some button mushrooms lying around, those work too.
Now, let’s get a bit of crunch and sweetness in there. Add 1 cup of frozen small whole onions (or you can chop up about 3/4 cup of fresh onions if you prefer) and 1 cup of sliced celery—make those slices about half an inch thick. Don’t forget the 1 1/2 cups of thinly sliced carrots; they add a lovely pop of color and sweetness to the stew.
For seasoning, sprinkle in 1 teaspoon of paprika (the good stuff, remember?) along with 1/2 teaspoon of salt, 1 teaspoon of dried rubbed sage, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of freshly ground pepper—seasoning is everything, right?
Now, pour in 14 1/4 ounces of chicken broth and 6 ounces of tomato paste; the tomato paste thickens things up nicely. Add 2 cups of water and 1/2 cup of low sodium chicken or vegetable broth. Give it a gentle stir to combine everything. Cover your slow cooker with its lid and set it to high for 4 hours. Just think about how amazing your kitchen will smell. While you wait, you can binge-watch that show you’ve been meaning to catch up on or fold that laundry you’ve been ignoring.
Once those 4 hours are up, check if the carrots are tender. If they are, mix 3 tablespoons of cornstarch with 2 cups of frozen green peas or edamame soybeans, and if you’re feeling adventurous, throw in 1 cup of cubed extra firm tofu for some extra protein. Stir this mixture into your stew, re-cover, and let it cook for another 30 minutes.
When it’s all done, serve it hot over cooked rice. And just like that, you’ve created a delicious, heartwarming stew that’ll make you feel like a kitchen wizard.
Slow Cooker Chicken Stew Substitutions & Variations
While I love the classic flavors of my Slow Cooker Chicken Stew, I also enjoy experimenting with substitutions and variations to keep things fresh.
For instance, I often swap chicken for cubed extra firm tofu, which adds a great texture and makes it vegetarian-friendly. If I’m in the mood for something heartier, I throw in small new potatoes at the beginning.
You can also play with the vegetables; adding bell peppers or zucchini gives a nice twist. For a smoky flavor, I use smoked paprika instead of regular.
I’ve even tried adding a splash of white wine for depth. The possibilities are endless, so don’t hesitate to get creative and make the stew your own!
What to Serve with Slow Cooker Chicken Stew
After experimenting with various substitutions and flavors in my Slow Cooker Chicken Stew, it’s important to think about what to pair with this hearty dish.
I love serving it over hot cooked rice, which soaks up the flavors beautifully. If I want something a bit different, I’ll opt for creamy mashed potatoes—comfort food at its finest!
A side of crusty bread also works wonders for dipping and adds a nice texture. For a lighter option, I sometimes serve it with a simple green salad dressed in a tangy vinaigrette. It balances the richness of the stew perfectly.
No matter what I choose, these sides elevate the meal and make it even more satisfying.
Additional Tips & Notes
To enhance your Slow Cooker Chicken Stew, consider adding a splash of white wine or a squeeze of lemon juice just before serving; it brightens the flavors beautifully.
I also love tossing in some fresh herbs like parsley or thyme for an aromatic touch.
If you’re looking to add more veggies, feel free to throw in some spinach or kale during the last 30 minutes of cooking.
For a heartier dish, small new potatoes work wonders when added at the beginning.
Don’t forget to adjust the salt and pepper to your taste—sometimes a little extra seasoning makes all the difference!
Finally, serving it with crusty bread is a must; it’s perfect for soaking up that creamy sauce.
Enjoy!