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Slow Cooker Chicken Stew

Tender shredded chicken with hearty vegetables in rich tomato broth, perfect for busy weeknights and meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 pounds boneless skinless chicken breasts
  • 3 large carrots peeled and diced
  • 3 medium potatoes peeled and cubed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 2 tbsp olive oil
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Slow cooker or crockpot
  • Cutting board
  • Sharp knife
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Lightly grease the slow cooker insert with cooking spray or olive oil.
  2. Place diced carrots and cubed potatoes at the bottom of the slow cooker in an even layer.
  3. Season chicken breasts with salt, black pepper, and paprika, then place on top of vegetables.
  4. In a bowl, combine diced tomatoes, tomato sauce, chicken broth, garlic, onion, thyme, oregano, and bay leaf. Stir well.
  5. Pour the tomato mixture over chicken and vegetables, ensuring everything is covered with liquid.
  6. Drizzle olive oil over the top of the mixture.
  7. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is fully cooked and tender.
  8. 30 minutes before serving, remove chicken and shred with two forks. Remove and discard bay leaf.
  9. Return shredded chicken to slow cooker and stir into vegetables and broth.
  10. Continue cooking for remaining 30 minutes to allow flavors to meld.
  11. Taste and adjust seasoning if needed.
  12. Serve hot, garnished with fresh parsley, alongside bread or over rice.

Notes

For thicker stew, add cornstarch slurry during last 30 minutes. Stores in refrigerator for up to 4 days or freezer for 3 months. Add splash of broth when reheating.