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Slow Cooker Chicken Stew in a black crock.

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American
Keyword: crock pot chicken stew, slow cooker chicken
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6
Calories: 390kcal
Author: Sandy

Equipment

  • 6 quart Slow Cooker

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Onion chopped
  • 1 cup Chopped Celery
  • 1 ½ pounds Chicken Thighs* boneless-skinless
  • 1 teaspoon Salt
  • ¾ teaspoon Black Pepper
  • 1 Bay Leaf
  • 1 Tablespoon Chopped Rosemary
  • 1 teaspoon Thyme
  • ½ teaspoon Dried Sage
  • 4-5 cloves Garlic pressed or minced
  • 3 cups Chicken Broth
  • 1 15-ounce can Red Kidney Beans rinsed and drained
  • 1 pound Gold Potatoes cut in 2" pieces
  • 2 Tablespoons Better Than Bouillon

Thicken

  • 2 Tablespoons Corn Starch
  • 2 Tablespoons Cold Water

Finish

  • Fresh Kale (optional)

Instructions

  • Heat a skillet on medium heat. When the pan is hot, add the olive oil, onion, celery, and carrot. Sauté until veggies are softened. Then add them to the slow cooker crock.
  • Add the chicken, then add the beans and potatoes.
  • Add the salt, pepper, sage, herbs, bay leaf, and pour in the broth.
  • Add the garlic, then stir in the bouillon, and place the lid on the cooker.
  • Cook on Low for 5-6 hours, or until the chicken is 165°F internal temperature, and the potatoes are tender.
  • Remove the bay leaf and mix the corn starch and water together and stir into the stew. Let cook for 1 more hour to thicken a little.
  • Before serving, stir in a few handfuls of fresh kale and let it soften before serving.

Notes

*If using bone-in chicken thighs, adjust cook time.

Nutrition

Calories: 390kcal