Slow Cooker Chicken Stew

5 from 1 vote

Slow Cooker Chicken Stew features tender chicken thighs, smoky bacon, and fresh vegetables. It's a comforting dish that is perfect for chilly nights. The rich flavors from garlic, thyme, and a little white wine create a deliciously savory broth that’s sure to satisfy. Just toss everything into your slow cooker, let it simmer, and enjoy the mouthwatering aroma that fills your home.

Prep Time15

Cook Time6

Total Time6 15

Course: Crockpot, Dinner

Cuisine: American

Keyword: Slow Cooker Chicken Stew

Servings:

Calories: 245kcal

Equipment

Ingredients

3 slices bacon
1 pound boneless, skinless chicken thighs
1 stalk celery diced
1 small yellow onion diced
5 cloves garlic minced
1 pound red potatoes diced
1 tablespoon dried thyme
3 cups chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 cup white wine we used Sauvignon blanc
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour or cornstarch
1/2 cup milk

Instructions

Cook the bacon and chicken thighs. In a skillet cook the bacon. Remove and crumble. Place the chicken thighs into the leftover bacon grease. Cook the chicken for 3-5 minutes until browned on both sides.
Layer the ingredients in the crockpot. Add the chicken thighs, celery, onion, garlic, potatoes, thyme, chicken broth, balsamic vinegar, Worcestershire sauce, wine, salt and pepper. Stir well.
Cook. Cover and cook on high for 3-4 hours or low for 4-6 hours.
Thicken the soup. 15 minutes before serving, stir together 1/2 cup of the hot broth mixture, the flour and milk. Stir this mixture back into the stew, cover, and cook for 15 minutes. Stir the crumbled bacon into the soup. Serve hot.

Video

Notes

Use boneless, skinless chicken breasts instead of thighs if desired without adjusting the cooking time. Fresh chicken is desirable for this recipe for best results. Thaw overnight in the fridge if chicken is frozen the proceed to make this recipe the following day.

Add variety to your meal by serving chicken stew with a different side each time it is served.

Make a flour or cornstarch slurry in a separate bowl then pour into the stew. Adding the thickener straight to the stew in the slow cooker will result in clumping, leading to an uneven texture with bits of uncooked flour.

Taste and adjust the seasoning when the stew is ready and fully cooked. You can add a pinch of salt or more thyme if desired.

Chardonnay or Pinot Grigio are two other white wine alternatives to consider instead of Sauvignon Blanc. Chicken or vegetable broth are great non-alcoholic options that will still add depth to this recipe.

Nutrition