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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew with fall-apart chicken thighs and chunky baby potatoes, thickened into a golden gravy using a cornstarch slurry. Cook on Low until the chicken is very tender, then shred and simmer on High to thicken.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb bone-in chicken thighs
baby potatoes
  • 1 lb baby potatoes, halved
carrots
  • 3 carrots, cut into thick rounds
celery
  • 3 celery, sliced
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
chicken broth
  • 2 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
tomato paste
  • 2 tbsp tomato paste
dried herbs
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
cornstarch slurry
  • 3 tbsp cornstarch
  • 3 tbsp water
garnish and seasoning
  • 1 fresh parsley for serving
  • 1 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Layer the stew
  1. Place baby potatoes, carrots, celery, and onion in the bottom of the slow cooker. Spread them into an even layer so everything cooks at the same pace (visual cue: vegetables visible across the base).
  2. Nestle bone-in chicken thighs on top of the vegetables. Tuck them in snugly so they stay in contact with the cooking liquid (visual cue: chicken fully covers the center).
  3. Add garlic, chicken broth, cream of chicken soup, tomato paste, dried thyme, dried rosemary, and bay leaf over the top. Ensure most of the herbs are surrounded by liquid (visual cue: tomato paste streaks disappear into the broth).
Slow cook until tender
  1. Cook on Low for 6-8 hours, until the chicken thighs are very tender. Check for doneness when meat pulls easily with a fork (visual cue: thighs look swollen and soft).
Shred and thicken
  1. Remove the chicken from the slow cooker and discard the skin and bones. Shred the meat into bite-size pieces (visual cue: chicken becomes fluffy strands).
  2. Remove the bay leaf, then stir the cornstarch slurry into the stew. Keep stirring until fully combined (visual cue: slurry disappears and the broth looks slightly cloudy).
  3. Cook on High for 20 minutes to thicken. Look for a gravy-like consistency that coats the back of a spoon (visual cue: stew thickens noticeably).
  4. Return the shredded chicken to the slow cooker and season with salt and pepper to taste. Stir gently to distribute (visual cue: chicken is evenly speckled throughout).
  5. Garnish with fresh parsley for serving right before serving. Finish with a fresh green pop (visual cue: parsley sprinkled over the top).

Notes

For the best texture, shred the chicken while it’s warm so it pulls into strands easily, and stir the cornstarch slurry well before adding so no lumps form. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—cool completely first and freeze up to 2 months, then thaw and reheat; the gravy may thicken further when reheated. If you need a lower-fat option, swap in reduced-fat cream of chicken soup.