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Crockpot Chicken Stew with Vegetables and Herb-Infused Broth Recipe

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3.9 from 8 reviews

A comforting and flavorful Crockpot Chicken Stew made with tender chicken thighs, hearty vegetables, and a rich, creamy roux. Slow-cooked to perfection, this stew is easy to prepare and perfect for a cozy meal, served optionally with buttered bread and fresh parsley.

Ingredients

Stew Base

  • 1–1/2 pounds chicken thighs
  • 1–1/2 cups chunked carrots (2 to 3 large carrots, 1–1/2 inch pieces)
  • 2 cups finely diced yellow onion (1 large or 2 small)
  • 1 cup finely diced celery (2 to 4 stalks)
  • 2 cups diced baby gold potatoes (3/4 pound, 1/2-inch pieces)
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2–1/2 cups chicken broth
  • 2 bay leaves (optional)

Roux

  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour

Finishing Touches

  • 2/3 cup frozen peas
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley (optional, for serving)
  • Hearty buttered bread (optional, for serving)

Instructions

  1. Combine Ingredients: Place all the ingredients listed under the stew base into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
  2. Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 5 hours, until the chicken is tender and can be shredded easily. Low setting is preferred for best texture.
  3. Shred Chicken: Remove the chicken from the slow cooker into a bowl and shred it using two forks.
  4. Make Roux: On the stovetop, heat a medium pot over medium-high heat. Add the butter and whisk until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute until the mixture looks frothy. Gradually whisk in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.
  5. Finish Stew: Add the roux back into the slow cooker and stir well until fully incorporated. Return the shredded chicken along with frozen peas and balsamic vinegar. Remove bay leaves. Stir everything together. Cover and heat through for 10 minutes. Taste and adjust seasoning, adding an additional 1 to 2 teaspoons of chicken bouillon powder if needed.
  6. Serve: Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve with hearty buttered bread for a complete meal. Enjoy!

Notes

  • Use bone-in, skinless chicken thighs for best flavor and tenderness.
  • If you prefer a thicker stew, add additional flour to the roux or reduce the cooking liquid before combining.
  • Bay leaves are optional but add a subtle aromatic flavor.
  • Adjust salt and seasoning at the end since chicken bouillon powder is salty.
  • For a lower-fat option, substitute butter with olive oil and use skinless chicken breasts, but cooking times may vary.
  • Frozen peas should be added at the end to retain their bright color and texture.

Find it online: https://lauracooks.com/crockpot-chicken-stew-with-vegetables-and-herb-infused-broth-recipe/