Slow Cooker Chicken Stew

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This hearty slow cooker chicken stew is made by combining chicken breasts, potatoes, leeks, carrots, celery and lots of lovely seasoning in a tomato based sauce. It’s the perfect easy set and forget meal, and only requires 5 minutes of prep!

Prep Time5

Cook Time6

Course: Dinner

Cuisine: American

Keyword: carrot, chicken, dairy free, gluten free, potatoes, stew

Servings:

Calories: 382kcal

Author: Tonje

Cost: cheap

Equipment

Slow Cooker

Ingredients

1 ½ lbs chicken breasts (700 g)
1 14 oz can of diced tomatoes (400 g)
2 carrots (1 cup finely diced)
2 celery sticks (1 cup finely diced)
1 onion
2 tablespoons tomato paste
½ leek (½ cup finely diced)
2 large potatoes (2 cups diced)
1 ½ cups chicken broth
1 teaspoon rosemary
½ teaspoon dried thyme
1 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic powder

Instructions

Dice the potatoes and chicken, and finely chop the carrots, leek, celery and onion. Add these, along with all the other ingredients to a slow cooker.
Cook the slow cooker chicken stew on high for 3-5 hours, or on low for 6-8 hours. Although either method works, I find that stews tend to taste slightly better if they are cooked on the low setting.
If you want to thicken your stew slightly, you can combine 1 tablespoon of cornflour or cornstarch with 1 tablespoon of water in a small bowl to form a paste, then stir this in with the stew about 30 minutes before serving.

Video

Notes

Avoid removing the lid from the slow cooker while it cooks. This will allow a lot of heat to escape, and increase the cooking time of the dish significantly.
If the stew has finished cooking, but you’re not ready to serve it yet, most slow cookers have a “warm” setting, allowing you to keep the stew warm for a few hours without cooking it further.
Cut the potatoes into bite sized pieces. If they are cut into large chunks, they could require more time to cook through.
You can totally use boneless skinless chicken thighs if you prefer.

Nutrition