This Hearty Chicken Stew is rustic and deeply comforting without being heavy. It uses chicken thighs for rich flavor, savory vegetables, and some butternut squash for a touch of sweetness. As it slow cooks, the vegetables soften into a naturally thickened broth, and the chicken becomes so tender. The result is a warming winter stew with layers of flavor and a comfy homemade feel that the family will love.
We love the touch of sweetness the squash adds to this dish. It feels hearty, but not heavy. If you prefer not to use squash, you can substitute sweet potato or any other root vegetable.
Season the chicken with salt and pepper, tossing to get an even coat. You can do a quick sear on the chicken before you add it to the slow cooker to help it keep it’s shape a little better and also to add some extra flavor.
Add the chopped onion, garlic, carrots, celery, potatoes and butternut squash to the slow cooker base. Add the chicken in and gently mix together. Then add the thyme, rosemary and oregano over the top. Mix together the chicken broth, tomato paste and Worcestershire sauce and pour this over the chicken and vegetables.
Cover and secure the lid and cook for 3-4 hours on high and 5-6 hours on low. Stir the stew about halfway through to mix everything again. Uncover in the last 30-40 minutes to allow the stew to thicken. You can also add a tablespoon or two of cornstarch slurry if you want an even thicker stew.
In the last 5 minutes stir in the frozen peas and lemon juice.
Taste test and adjust the seasoning as necessary.
Serve with some fresh parsley and rustic bread.
Slow Cooker Hearty Chicken Stew FAQS:
You will need the following ingredients:
Boneless chicken thighs, gold potatoes, carrots, celery, butternut squash, salt, pepper, onion, garlic, rosemary, thyme, oregano, tomato paste, Worcestershire sauce, chicken broth, bay leaf, frozen peas, lemon juice, parsley
You will need the following supplies:
Slow cooker, cutting board, knife, measuring cups and spoons
Place leftovers into an airtight container and refrigerate for up to 5 days. Reheat in the microwave or stovetop until heated through.
This Hearty Chicken Stew is best served hot.
Notes:
- This stew is naturally thick, but for an even creamier texture, mash a few of the chunks of butternut squash or potatoes in the pot.
- You can make this creamy but adding a splash of heavy cream at the end.
- We love the touch of sweetness the squash adds to this dish. It feels hearty, but not heavy. If you prefer not to use squash, you can substitute sweet potato or any other root vegetable.
- This freezes well and tastes even better the next day as the flavor develops. It also thickens even more the longer that it cools. So if you prefer a less thick stew, add a generous splash of chicken broth.
- You can do a quick sear on the chicken before you add it to the slow cooker to help it keep it’s shape a little better and also to add some extra flavor.
Slow Cooker Hearty Chicken Stew
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into large pieces
- 1 ½ tsps salt
- ½ teaspoon black pepper
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, peeled and sliced
- 1 cup celery, chopped
- 2 cups gold potatoes, diced
- 2 cups butternut squash, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 tbsps tomato paste
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon lemon juice
- ½ cup frozen peas
- Fresh parsley, for serving
Instructions
- Season the chicken with salt and pepper, tossing to get an even coat.
- Add the chopped onion, garlic, carrots, celery, potatoes and butternut squash to the slow cooker base. Add the chicken in and gently mix together.
- Add the thyme, rosemary and oregano over the top. Mix together the chicken broth, tomato paste and Worcestershire sauce and pour this over the chicken and vegetables.
- Cover and secure the lid and cook for 3-4 hours on high and 5-6 hours on low. Stir the stew about halfway through to mix everything again.
- Uncover in the last 30-40 minutes to allow the stew to thicken. You can also add a tablespoon or two of cornstarch slurry if you want an even thicker stew.
- In the last 5 minutes stir in the frozen peas and lemon juice. Taste test and adjust the seasoning as necessary.
- Serve with some fresh parsley and rustic bread.
Notes
- This stew is naturally thick, but for an even creamier texture, mash a few of the chunks of butternut squash or potatoes in the pot.
- You can make this creamy but adding a splash of heavy cream at the end.
- We love the touch of sweetness the squash adds to this dish. It feels hearty, but not heavy. If you prefer not to use squash, you can substitute sweet potato or any other root vegetable.
- This freezes well and tastes even better the next day as the flavor develops. It also thickens even more the longer that it cools. So if you prefer a less thick stew, add a generous splash of chicken broth.
- You can do a quick sear on the chicken before you add it to the slow cooker to help it keep it’s shape a little better and also to add some extra flavor.
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