A hearty slow cooker chicken stew packed with tender chicken, fresh vegetables, and fragrant herbs. Perfect for Saturday evening meals.

Scale

2 pounds chicken breasts (or thighs or 1 whole chicken cut into 8 pieces)

1 pound carrots, cut into circles or sticks

3 cups potatoes, peeled and diced

2 cups celery, sliced

1 onion, diced

32 ounces chicken stock

1 tablespoon fresh rosemary, chopped

1 tablespoon thyme, chopped

1 tablespoon minced garlic

1½ teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

½ teaspoon onion powder

3 tablespoons all purpose flour (or arrowroot/cornstarch)

3 tablespoons cold water

1. Add all ingredients except flour and water to slow cooker. Cook on high 4 hours.

2. Remove chicken, shred with fork, discard bones/skin.

3. Return shredded chicken to slow cooker and stir.

4. Mix flour and cold water to form slurry. Pour into slow cooker, stir.

5. Cook another 15–25 minutes until thickened.

6. Season to taste and serve with fresh herbs.

Can substitute any seasonal vegetables. Store in fridge up to 4 days or freeze for 2 months.

Keywords: slow cooker chicken stew, chicken casserole recipes slow cooker, stew recipe crockpot