Chicken Stew (Crock Pot Recipe)

A gray bowl filled with crockpot chicken stew, potatoes, carrots, and green beans.

Chicken Stew (Crock Pot Recipe)

This hearty chicken stew is made in a crock pot with chicken thighs and healthy vegetables. It's a family friendly, budget friendly one pot meal!

Prep Time10

Cook Time3

Total Time3 10

Servings: servings

Calories: 357kcal

Author: Madison Wetherill

Equipment

Crock Pot 6-quarts or larger

Ingredients

1 lb. boneless skinless chicken thighs or boneless skinless chicken breasts
3 cups chicken broth or substitute with chicken stock or vegetable stock
2 tablespoons tomato paste
1 small yellow onion peeled and minced
2 large potatoes preferably russet or Yukon gold (about 3 cups when diced)
2 cloves garlic diced
2 stalks celery diced
3 medium carrots sliced
1 cup green beans sliced
1½ tablespoons dried Italian seasoning homemade or store-bought
1 teaspoon sea salt or more/less, as desired
½ teaspoon black pepper or more/less, as desired

Instructions

First, do the prep work. Mince the garlic, dice the potatoes, onion, celery, carrots, and slice the green beans into 1/2 inch pieces.
Add all the ingredients to a 6-quart crock pot. Nestle the chicken thighs into the vegetables and broth mixture. They don’t need to be completely covered by liquid.
Place lid on the slow cooker and cook for 5-6 hours on Low setting or 3 hours on High.
Carefully remove the lid, remove the bay leaf, and use two forks to shred the chicken. *Alternatively, set the chicken thighs on a cutting board to shred them, or shred them using medium speed in a stand mixer fitted with the paddle attachment. Return the shredded chicken to the stew.
Stir the stew well, taste it, and season with additional salt and pepper as desired. Ladle the warm stew into bowls and serve.

Video

Notes

Store leftovers: Allow the stew to cool, then transfer to an airtight container and store in the refrigerator. Reheat and serve again within 4 days.

Freeze leftovers: Allow the chicken stew to cool to room temperature, then transfer it to a freezer-safe container or zip top bag. For best flavor, use within 2-3 months. Thaw completely in refrigerator before reheating in a pot on the stove over medium heat.

To make this recipe in a Dutch oven or Instant Pot, please see instructions in the post.

Nutrition