This easy Slow Cooker Chicken Stew recipe that takes less than 10 minutes to prep. You only need one pot to make this delicious stew that is packed with protein, veggies, and nutrients to feed your whole family.
Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
In a medium bowl, add chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Whisk until well combined and pour over chicken and vegetables. Then place bay leaves on top.
Cover and cook on low for 7-8 hours or high for 4-5 hours.
In a small bowl, whisk milk and cornstarch together until there are no lumps. Add cornstarch slurry and peas into the slow cooker. Cook for 20 minutes to thicken the sauce.
Remove bay leaves and stir before serving.
Notes
Prep Ahead: Dice all your vegetables ahead of time, cut the fat off the chicken, and mix up the cooking liquid. This way all you need to do is add everything to the Crock Pot and plug it in!
Sear the Chicken. If you have the time, lightly brown all sides of the diced chicken in a pan with olive oil before adding to the slow cooker. This extra step adds some color to the chicken and will lock in the moisture of the breasts.
Meal Prep: This stew is easy to freeze and reheat so I highly recommend making extras if you can. The flavors in this stew get better over time and become more packed with spice the longer wait!