Go Back

Slow Cooker Cozy Comfort Chicken Stew

A thick, creamy slow cooker chicken stew with tender chicken thighs, root vegetables, and a fresh herb broth finished with a butter roux and heavy cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 2 lbs gold or red potatoes cut into 1-inch cubes
  • 3 large carrots peeled and sliced into rounds
  • 2 stalks celery chopped
  • 1 medium yellow onion diced
  • 6 cups low-sodium chicken stock use 4 cups as a starting point, add more to just cover vegetables
  • 3 cloves garlic minced
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme
  • 0.5 tsp dried sage
  • 1 bay leaf
  • salt and black pepper to taste
  • 4 tbsp unsalted butter for the roux
  • 4 tbsp all-purpose flour for the roux
  • 0.5 cup heavy cream

Equipment

  • 6-quart Slow Cooker
  • small saucepan
  • whisk
  • Ladle

Method
 

  1. Place the chicken, potatoes, carrots, onion, celery, minced garlic, rosemary, thyme, and sage into a 6-quart slow cooker. Season generously with salt and pepper.
  2. Pour the chicken stock over the ingredients until everything is just covered, starting with 4 cups and adding more as needed. Add the bay leaf and stir once to combine.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken is tender and the potatoes pierce easily with a fork.
  4. About 20 minutes before serving, ladle out 2 cups of the hot cooking liquid. In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook for 30 seconds, stirring constantly. Slowly whisk in the reserved liquid until smooth and just simmering. Pour back into the slow cooker and stir well.
  5. Stir in the heavy cream. Cook uncovered on High for 10 more minutes until the stew thickens to your liking.
  6. Discard the bay leaf. Taste and adjust salt and pepper as needed. Ladle into deep bowls and serve with crusty bread or biscuits.

Notes

No-Roux Shortcut: Mash several cooked potato chunks directly in the slow cooker at the end to thicken the broth naturally with released starch. Chicken Breast: Can be substituted but add whole and shred at the end to prevent drying out. Add Peas: Stir in 1 cup of frozen peas in the last 15 minutes for color and sweetness. Overnight Prep: Combine all ingredients in the insert, refrigerate overnight, and start cooking in the morning. Add 30 minutes to cook time if starting cold. Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Add a splash of broth when reheating as potatoes absorb liquid during storage.