Slow Cooker Chicken Stew Recipe

Name: Slow Cooker Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1 lb boneless skinless chicken thighs, cut into bite-size pieces; 2 cups mushrooms, halved (I like crimini); 2 cups water; 1 cup frozen small whole onions (or 3/4 cup chopped onion); 1 cup celery, sliced, 1/2 inch slices; 1 1/2 cups carrots, thinly sliced; 1 teaspoon paprika (make sure to use good quality paprika for full flavor!); 1/2 teaspoon salt, to taste; 1 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper, freshly ground, to taste; 14 1/4 ounces chicken broth; 6 ounces tomato paste; 1/2 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth; 3 tablespoons cornstarch; 2 cups frozen green peas or 2 cups frozen edamame soybeans; 1 cup cubed extra firm tofu (optional)

Servings: persons

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

1
Combine first 14 ingredients in an electric slow cooker.
2
Cover with lid and cook on high setting for 4 hours or until carrot is tender.
3
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
4
Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
5
Re-cover and cook on high-heat setting an 30 additional minutes.
6
Serve with hot cooked rice.
7
Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

879

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into bite-size pieces, 1 lb boneless skinless chicken thighs, cut into bite-size pieces, 2 cups mushrooms, halved (I like crimini), 2 cups water, and more.

Yes, Slow Cooker Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions