Description
This comforting Slow Cooker Chicken Stew features tender chicken breasts simmered with hearty vegetables and Italian seasoning, creating a flavorful and satisfying meal. Perfect for easy meal prep, this stew is cooked low and slow to develop deep flavors and melt-in-your-mouth textures.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken breasts
Vegetables
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery, chopped
- 1 pound baby potatoes, halved
Liquids & Fats
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 ½ cups low sodium chicken broth, divided
Seasonings & Others
- Salt and pepper to season chicken
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and pepper. When the skillet is hot, add the chicken breasts and brown on both sides. This step adds flavor but does not fully cook the chicken. Transfer the browned chicken to the slow cooker.
- Sauté Onions: Add butter to the same skillet. Once melted, add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Scrape up any flavorful browned bits from the skillet bottom.
- Add Garlic and Flour: Stir in minced garlic and cook for 30 seconds. Sprinkle the flour over the mixture and cook, stirring constantly, for another 30 seconds. Gradually pour about ½ cup of chicken broth into the skillet while scraping the bottom to loosen any browned bits. Transfer this mixture to the slow cooker.
- Add Vegetables and Seasonings: Into the slow cooker, add sliced carrots, chopped celery, halved baby potatoes, Italian seasoning, salt, black pepper, and the remaining chicken broth. Stir gently to combine everything well, then spread the vegetables evenly in the broth.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the chicken is fully cooked through.
- Shred the Chicken and Serve: Remove the chicken breasts from the slow cooker and place on a clean bowl or cutting board. Let rest for a few minutes, then shred the chicken using two forks. Stir the shredded chicken back into the stew and serve hot.
Notes
- For deeper flavor, you can add a splash of white wine when sautéing the onions.
- You may substitute chicken thighs for a juicier stew, adjusting cooking time as needed.
- Ensure to season the stew to taste after cooking before serving.
- If you prefer a thicker stew, remove lid for the last 30 minutes of cooking to reduce liquid.
- This stew pairs well with crusty bread or over steamed rice.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
