Description
This Slow Cooker Hearty Chicken Stew is rich, thick, and filled with tender meat and veggies. It’s dairy free, gluten free, and Whole30 compliant.
Ingredients
2 pounds chicken breasts (or boneless 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, about 4 celery ribs, sliced
1 white or yellow onion, diced
32 ounces chicken stock or broth
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, corn starch, or arrowroot flour
3 tablespoons cold water
Optional: Additional fresh herbs for topping (e.g., parsley)
Instructions
Add everything except the flour, water, and optional additional fresh herbs to your slow cooker. Cook on high for 4 hours.
Remove the chicken from the slow cooker and shred using a fork. If using a whole chicken, remove skin and bones.
Place shredded chicken back into the slow cooker and stir.
Mix flour and cold water to create a slurry, ensuring no lumps, then pour into the slow cooker and stir.
Let stew cook 15–25 minutes to thicken (arrowroot thickens immediately).
Taste and adjust salt and pepper if desired. Serve with optional fresh herbs.
Notes
This stew thickens best with arrowroot flour.
Leftovers can be stored for 4 days or frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American