Can I put raw chicken directly into the slow cooker for chicken stew?

Yes, you can add raw chicken directly to the slow cooker when making chicken stew. However, browning the chicken first in a skillet helps lock in moisture and adds richer flavor. Browning also improves the stew’s texture by keeping the chicken tender and juicy during slow cooking.

How long does it take to cook chicken stew in a slow cooker?

Chicken stew typically cooks in a slow cooker for about 4 to 6 hours on the low setting or 2 to 3 hours on high. Cooking times may vary depending on your slow cooker model and the size of your chicken pieces, so check that the chicken is fully cooked and vegetables are tender before serving.

Can I prepare Slow Cooker Chicken Stew in advance and reheat it later?

Yes, you can prepare parts of the chicken stew in advance. For best results, brown the chicken and chop vegetables a day before. Store them in separate airtight containers in the refrigerator. When ready to cook, combine all ingredients in the slow cooker and start cooking. The stew also reheats well in the microwave or on the stovetop.

What are some good side dishes to serve with slow cooker chicken stew?

Slow cooker chicken stew pairs well with a variety of sides. For lighter options, try cauliflower rice or spiralized zucchini noodles. Traditional sides like egg noodles, crusty bread, buttery dinner rolls, or steamed rice complement the flavors nicely. Roasted or steamed winter vegetables can also add texture and nutrition.

Can I make chicken stew in an Instant Pot instead of a slow cooker?

Yes, you can make chicken stew in an Instant Pot. Start by browning the chicken using the “sauté” function, then add vegetables, broth, and seasonings. Seal the lid and cook on the “soup” or “manual” setting for about 10 minutes. Release the pressure manually, then thicken the stew by stirring in a cornstarch slurry over sauté mode if desired.

Slow Cooker Chicken Stew Recipe With Hearty Vegetables 2024

Ingredients

– 1.5 lb boneless, skinless chicken thighs

– 1 tbsp olive oil

– Salt and pepper (to taste)

– 3 chopped carrots

– 1 chopped yellow onion

– 5 chopped garlic cloves

– 2 peeled and diced russet potatoes

– 2 tbsp coconut aminos

– 1 tsp salt

– 3/4 tsp oregano

– 1/2 tsp rosemary

– 1 bay leaf

– 2 1/2 cups chicken broth

– 1 cup almond milk or milk of choice

– 2 tbsp cornstarch or arrowroot

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Instructions

1-First, cut the chicken into 1/2-inch pieces and season with salt and pepper. Heat olive oil in a pan over medium heat and brown the chicken until cooked through, about 5 minutes, then transfer it to the slow cooker. This step adds extra flavor, though you can skip it if you’re short on time.

2-Next, add the chopped carrots, yellow onion, garlic cloves, peeled and diced russet potatoes, coconut aminos, 1 tsp salt, 3/4 tsp oregano, 1/2 tsp rosemary, bay leaf, and 2 1/2 cups chicken broth to the slow cooker. Stir everything together to mix the flavors well. Cover and cook on low for 6 hours, letting the ingredients blend into a comforting stew.

3-During the last part of cooking, whisk together 1 cup almond milk or milk of choice with 2 tbsp cornstarch or arrowroot. Stir this mixture into the slow cooker, then cover and cook on high for an additional 30-45 minutes until it thickens. Finally, season with black pepper to taste and serve hot for a satisfying meal.

Notes

🍗 Browning chicken beforehand enhances flavor but can be skipped for convenience.
🥄 For a thinner broth, omit the cornstarch or arrowroot slurry.
🥕 Use leftover cooked chicken or turkey by adding about an hour before end of cooking.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook time (thickening): 30-45 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 532
Sugar: 4g
Sodium: 1540mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 34g
Fiber: 4g
Protein: 32g
Cholesterol: 167mg