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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and chunky potatoes and carrots in a thick, golden gravy. The stew cooks low for 6-8 hours, then gets thickened with a cornstarch slurry and finished on high for a glossy consistency.
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Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in chicken thighs
Vegetables
  • 1 lb baby potatoes halved
  • 3 carrots cut into thick rounds
  • 3 celery sliced
  • 1 onion diced
Aromatics and seasonings
  • 4 garlic minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 0.5 salt and pepper to taste
Broth and sauce
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Thickener and garnish
  • 3 tbsp cornstarch plus 3 tbsp water to thicken
  • 3 tbsp water for cornstarch slurry
  • 1 fresh parsley for serving

Equipment

  • 1 slow cooker

Method
 

Build the stew
  1. Place baby potatoes, carrots, celery, and onion in the bottom of the slow cooker. Spread them into an even layer so everything cooks through.
  2. Nestle the bone-in chicken thighs on top of the vegetables. Tuck them in so they sit mostly in the cooker rather than on top of the pile.
  3. Add garlic, chicken broth, cream of chicken soup, tomato paste, dried thyme, dried rosemary, and bay leaf over everything. Pour in any thick soup mixture evenly so it disperses.
Slow cook until tender
  1. Cook on Low for 6-8 hours until the chicken is very tender. The vegetables should look softened and the broth should be bubbling gently.
  2. Remove chicken thighs and discard the skin and bones, then shred the meat. Taste the stew base and check that the vegetables are tender.
Thicken and finish
  1. Remove the bay leaf from the stew and stir the cornstarch slurry into the pot. You should see the gravy begin to look cloudy and thicken.
  2. Cook on High for 20 minutes to fully thicken. Keep the heat steady so the gravy turns glossy and clings to the chicken and vegetables.
  3. Return the shredded chicken to the slow cooker and season with salt and pepper. Stir until the chicken is evenly coated, then garnish with fresh parsley before serving.

Notes

For best texture, shred the chicken while it’s warm so it breaks into juicy strands, then stir it back in only after thickening. Refrigerate leftovers in a covered container for up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge and reheat on the stove or in the microwave. For a lighter option, use reduced-sodium chicken broth and swap the cream of chicken soup for a lower-fat version if desired.