Easy Chicken Stew Crockpot Recipe
This chicken stew crockpot recipe creates tender, fall-apart chicken with vegetables in a rich, savory broth. Prep in 15 minutes, then let your slow cooker do all the work for a comforting family dinner.
Ingredients
- 2.5 pounds chicken thighs bone-in and skin-on
- 4 large carrots cut into 1-inch chunks
- 4 medium Yukon Gold potatoes quartered
- 1 large yellow onion cut into wedges
- 3 celery stalks cut into 2-inch pieces
- 6 garlic cloves minced
- 4 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 2 bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper. Coat each piece lightly with flour.
- Place onion wedges at the bottom of the crockpot. Layer carrots, potatoes, and celery on top.
- Arrange floured chicken thighs over the vegetables. Add minced garlic between chicken pieces.
- Sprinkle thyme leaves over the chicken. Add bay leaves to the pot.
- Pour chicken broth over all ingredients until liquid almost covers everything.
- Cover crockpot and cook on low for 7-8 hours or high for 4-5 hours without opening the lid.
- Check that chicken is fork-tender and vegetables are soft. Remove and discard bay leaves.
- Taste broth and adjust seasoning with additional salt and pepper if needed.
- Optional: For thicker stew, mix 1 tablespoon flour with cold water and stir into stew. Cook 15 more minutes.
- Serve hot in bowls, garnished with fresh parsley.