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Crockpot Chicken Stew

Crockpot chicken stew with tender thighs, 1-inch Yukon gold potato chunks, and soft carrots/celery in a savory broth. Low-and-slow cooking keeps everything fork-tender, then cornstarch thickens it into a hearty, comforting bowl.
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Prep Time 20 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lb boneless, skinless chicken thighs
  • 4 Yukon gold potatoes Cut into 1-inch chunks.
  • 3 carrots Sliced into rounds.
  • 2 celery stalks Sliced.
  • 1 medium yellow onion Diced.
  • 3 garlic cloves Minced.
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
To Thicken
  • 3 tbsp cornstarch
  • 0.25 cup cold water
To Finish
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Layer the crockpot
  1. Add the Yukon gold potatoes, carrots, celery stalks, and medium yellow onion to the bottom of the crockpot in an even layer. Place boneless, skinless chicken thighs on top so they sit above the vegetables.
Season and add liquid
  1. Sprinkle garlic, dried thyme, paprika, kosher salt, and black pepper over the chicken and vegetables for even coverage. Distribute the bay leaf across the top.
  2. Whisk chicken broth, tomato paste, and Worcestershire sauce in a bowl until tomato paste is dissolved, then pour over everything. Make sure all potatoes are mostly submerged in the broth.
Cook low and slow
  1. Cover and cook on low for 7–8 hours (or high for 4 hours) until the chicken is fork-tender and the vegetables are soft. You should see steady simmering with visible steam when you lift the lid.
Shred the chicken
  1. Remove the chicken thighs, shred them with two forks until no large chunks remain, and return the shredded chicken to the crockpot. Fold it into the stew so it disperses through the broth.
Thicken the stew
  1. Whisk cornstarch with cold water until smooth and lump-free. Stir the slurry into the crockpot and ensure it blends evenly.
  2. Cook on high for 15–20 minutes, uncovered, until the broth thickens to a stew-like consistency. Look for a gentle bubbling surface and broth that coats a spoon.
Finish and serve
  1. Stir in frozen peas and cook for 5 more minutes until warmed through. The peas should turn bright green and stay tender.
  2. Remove the bay leaf, garnish with fresh parsley, and serve hot. Spoon into bowls while the stew is steaming.

Notes

Pro tip: after shredding, let the stew simmer uncovered briefly (the cornstarch step) so it thickens without tasting starchy. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freezing is yes—freeze in portions up to 3 months, then thaw and reheat, adding a splash of broth if it thickens too much. For a lighter option, use reduced-sodium chicken broth and cut the kosher salt by about half.