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Slow Cooker Fall Chicken Stew Recipe

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3.9 from 76 reviews

This Slow Cooker Fall Chicken Stew is a hearty and comforting dish perfect for crisp autumn days. Tender bone-in, skinless chicken thighs are seared to lock in flavor, then slow-cooked with carrots, potatoes, garlic, and fresh thyme in a savory chicken broth. The result is a flavorful, aromatic stew with tender meat and soft vegetables that soak up the rich broth. Easy to prepare and ideal for a cozy family meal, this stew can be thickened to your liking and garnished with fresh herbs for a burst of freshness.

  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1.5 pounds bone-in, skinless chicken thighs (preferably skinless for a leaner stew)

Vegetables

  • 3 large carrots (peeled and sliced)
  • 2 medium potatoes (peeled and cubed)
  • 4 cloves garlic (minced)

Herbs and Seasonings

  • 1 tablespoon fresh thyme (chopped or whole sprigs to be added later)
  • Salt and pepper to taste (for seasoning)

Liquids and Oils

  • 4 cups chicken broth (low sodium preferred)
  • 2 tablespoons olive oil

Instructions

  1. Season and Sear Chicken: Pat the chicken thighs dry and season both sides generously with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chicken for 3–4 minutes on each side until browned and crisp. Transfer to a plate and set aside.
  2. Sauté Garlic: In the same skillet, add a little more oil if needed and sauté the minced garlic until fragrant, about 30 seconds, hearing a gentle crackle and ensuring it doesn’t burn. This step releases the aroma and flavor that will permeate the stew.
  3. Combine Ingredients in Slow Cooker: Transfer the seared chicken, garlic, carrots, potatoes, thyme, and cooked garlic into the slow cooker. Pour in the chicken broth, covering all ingredients, and gently stir to combine everything evenly.
  4. Slow Cook the Stew: Set the slow cooker to low and cook for 6 hours. During this time, the chicken will become tender and the vegetables will soften as they soak up the flavorful broth.
  5. Shred Chicken: After cooking, carefully remove the chicken thighs and shred them into bite-sized pieces with two forks. Return the shredded chicken to the stew and stir to distribute evenly.
  6. Adjust Seasoning and Thicken: Taste the stew and adjust the seasoning with additional salt and pepper as desired. If you prefer a thicker broth, stir in a cornstarch slurry and let it simmer uncovered in the slow cooker for 10 minutes until the desired consistency is reached.
  7. Garnish and Serve: Garnish the stew with fresh thyme sprigs or chopped herbs for a fresh burst of flavor. Serve hot with crusty bread or your favorite side for a cozy, hearty meal.

Notes

  • For a leaner stew, use skinless chicken thighs as suggested, but bone-in adds more flavor.
  • You can substitute potatoes with sweet potatoes for a sweeter twist.
  • If you don’t have a slow cooker, you can simmer on low on the stovetop for 2-3 hours, stirring occasionally.
  • To make a cornstarch slurry, mix 1 tablespoon cornstarch with 2 tablespoons cold water before adding to the stew.
  • This stew stores well and tastes even better the next day as flavors continue to meld.
  • Garnish fresh thyme just before serving to keep the herbaceous aroma bright and lively.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://allyumcooks.com/slow-cooker-fall-chicken-stew-recipe/