25 Delicious Chicken Stew Slow Cooker Recipes for Cozy Nights

Mmm, there’s nothing quite like the aroma of a hearty chicken stew simmering in your slow cooker to make your home feel extra cozy. Whether you’re craving classic comfort food or eager to try something new, our roundup of 25 delicious recipes promises to warm your soul on those chilly nights. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Slow Cooker Chicken Stew

Amidst the quiet hum of the morning, there’s something deeply comforting about preparing a meal that simmers slowly, filling the home with warmth. This classic slow cooker chicken stew is a testament to the beauty of simplicity, where each ingredient melds together over hours to create something greater than the sum of its parts.

Ingredients

• Chicken thighs – 2 lbs
• Carrots – 3, sliced
• Potatoes – 2, cubed
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Place chicken thighs, carrots, potatoes, onion, and garlic in the slow cooker.
2. In a bowl, whisk together chicken broth, flour, salt, black pepper, and thyme until smooth.
3. Pour the broth mixture over the ingredients in the slow cooker, ensuring everything is evenly coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken thighs and shred them using two forks, then return the shredded chicken to the stew.
6. Let the stew sit for 10 minutes before serving to allow the flavors to meld further.

Best enjoyed on a chilly evening, this stew boasts a rich, velvety texture with layers of savory depth. Serve it with a crusty loaf of bread to soak up every last drop of its comforting goodness.

Hearty Chicken and Vegetable Slow Cooker Stew

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers slowly, filling the air with warmth and anticipation. This Hearty Chicken and Vegetable Slow Cooker Stew is a testament to the beauty of simple ingredients coming together to create something nourishing and soul-satisfying.

Ingredients

• Chicken thighs – 1.5 lbs
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, diced
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the chopped carrots and diced potatoes over the chicken.
3. Pour the chicken broth evenly over the ingredients.
4. Sprinkle the minced garlic, thyme, salt, and black pepper on top.
5. Cover the slow cooker and set it to cook on low for 8 hours. Tip: For a richer flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
6. After 8 hours, carefully remove the lid. Tip: The stew is ready when the chicken shreds easily with a fork and the vegetables are tender.
7. Use two forks to shred the chicken directly in the slow cooker. Tip: If the stew is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the stew, then cook on high for 15 minutes to thicken.
8. Serve hot.

Perfect for a chilly evening, this stew boasts tender chicken and vegetables in a flavorful broth that’s both light and satisfying. Consider serving it with a slice of crusty bread to soak up every last drop of goodness.

Creamy Chicken and Mushroom Slow Cooker Stew

Dusk settles softly outside, and the kitchen fills with the comforting aroma of something simmering gently, a promise of warmth and nourishment. This creamy chicken and mushroom slow cooker stew is a testament to the beauty of simplicity, where each ingredient melds into a harmonious whole.

Ingredients

• Chicken thighs – 1.5 lbs
• Mushrooms – 8 oz, sliced
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Flour – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add sliced mushrooms and minced garlic over the chicken.
3. In a separate bowl, whisk together flour, salt, black pepper, and thyme.
4. Sprinkle the flour mixture evenly over the chicken and mushrooms.
5. Pour chicken broth into the slow cooker, ensuring it covers the ingredients.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
7. Remove the chicken thighs, shred them using two forks, and return to the slow cooker.
8. Stir in heavy cream, cover, and cook for an additional 30 minutes on low.
9. Tip: For a thicker stew, mix 1 tbsp of cornstarch with 2 tbsp of water and stir into the stew before adding the cream.
10. Tip: Browning the chicken thighs in a skillet before adding to the slow cooker can add depth to the flavor.
11. Tip: Fresh thyme can be used in place of dried for a more vibrant taste.

Comforting in its creaminess, the stew carries the earthy tones of mushrooms and the subtle sharpness of garlic. Serve it over a bed of fluffy mashed potatoes or with a side of crusty bread to soak up every last drop.

Spicy Southwest Chicken Slow Cooker Stew

Mornings like these, when the air carries a hint of autumn’s approach, call for something warm and comforting, yet bold in flavor. This Spicy Southwest Chicken Slow Cooker Stew is just that—a harmonious blend of heat and heartiness, perfect for savoring slowly.

Ingredients

• Chicken thighs – 2 lbs
• Chicken broth – 4 cups
• Diced tomatoes – 1 can (14.5 oz)
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Cumin – 2 tsp
• Chili powder – 1 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, minced garlic, and salt to the slow cooker.
3. Stir all ingredients gently to combine, ensuring the chicken is submerged in the liquid.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken thighs from the slow cooker and shred them using two forks.
6. Return the shredded chicken to the slow cooker and stir to mix well with the other ingredients.
7. Cover and cook for an additional 30 minutes on high to allow the flavors to meld together.

Silky with a slight bite from the beans and corn, this stew carries a warmth that builds gently with each spoonful. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop of its spicy, savory broth.

Healthy Kale and Chicken Slow Cooker Stew

You know those evenings when the light fades softly, and you crave something warm, nourishing, and effortlessly prepared? This stew is for those moments, a gentle embrace of flavors that simmer to perfection while you go about your day.

Ingredients

– Chicken thighs – 1.5 lbs
– Kale – 4 cups, chopped
– Carrots – 2, sliced
– Chicken broth – 4 cups
– Garlic – 3 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a pan over medium heat. Add chicken thighs, browning each side for 3 minutes to lock in flavors.
2. Transfer the chicken to the slow cooker. Layer carrots and kale on top.
3. Pour chicken broth over the ingredients, ensuring everything is submerged for even cooking.
4. Add minced garlic, salt, and black pepper, stirring gently to distribute the seasonings.
5. Cover and cook on low for 6 hours, allowing the flavors to meld beautifully. Tip: Resist the urge to stir too often to keep the kale from breaking down too much.
6. After cooking, shred the chicken directly in the pot with two forks. Tip: This step integrates the chicken seamlessly into the stew, creating a uniform texture.
7. Let the stew sit for 10 minutes before serving to thicken slightly. Tip: This resting period enhances the depth of flavor.
Overnight, the stew’s aroma will have filled your kitchen, promising a meal that’s both hearty and light. The kale retains a slight bite, contrasting the tender chicken and sweet carrots. Serve it with a slice of crusty bread to soak up every last drop of the savory broth.

Comforting Chicken and Dumplings Slow Cooker Stew

Dusk settles softly outside, and inside, the slow cooker hums gently, promising warmth and comfort with every simmer. This chicken and dumplings stew is a hug in a bowl, perfect for those evenings when time seems to slow, and the heart seeks solace in simple, nourishing flavors.

Ingredients

• Chicken thighs – 2 lbs
• Carrots – 1 cup, sliced
• Celery – 1 cup, chopped
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Flour – 1 cup
• Baking powder – 2 tsp
• Milk – ½ cup
• Butter – 2 tbsp, melted
• Salt – 1 tsp
• Pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Place chicken thighs, carrots, celery, onion, and garlic in the slow cooker.
2. Pour chicken broth over the ingredients in the slow cooker.
3. Season with salt, pepper, and thyme. Stir gently to combine.
4. Cover and cook on low for 6 hours or until the chicken is tender and easily shreds.
5. Remove chicken from the slow cooker, shred it with two forks, and return it to the pot.
6. In a bowl, mix flour, baking powder, milk, and melted butter to form a dough.
7. Drop tablespoon-sized pieces of dough into the slow cooker. Tip: Space them evenly to ensure even cooking.
8. Cover and cook on high for 30 minutes or until the dumplings are fluffy and cooked through. Tip: Avoid opening the lid too often to keep the heat consistent.
9. Let the stew sit for 5 minutes before serving to allow the flavors to meld. Tip: The dumplings will thicken the stew slightly as it rests.

As you ladle the stew into bowls, notice how the dumplings float like clouds atop the rich, savory broth. The chicken, tender and flavorful, pairs beautifully with the soft, pillowy dumplings, making each spoonful a delightful contrast of textures. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.

Rich and Savory Chicken Gumbo Slow Cooker Stew

Venturing into the heart of comfort food, this dish wraps you in warmth with every spoonful, a slow-cooked embrace that melds flavors over hours.

Ingredients

• Chicken thighs – 2 lbs
• Andouille sausage – 1 cup, sliced
• Okra – 1 cup, sliced
• Chicken broth – 4 cups
• Flour – ½ cup
• Vegetable oil – ¼ cup
• Onion – 1, diced
• Green bell pepper – 1, diced
• Celery – 2 stalks, diced
• Garlic – 3 cloves, minced
• Cajun seasoning – 2 tbsp
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat vegetable oil in a skillet over medium heat. Add flour, stirring constantly for 5 minutes until it turns a rich brown color to make a roux.
2. Transfer the roux to the slow cooker. Add onion, green bell pepper, celery, and garlic, stirring to combine.
3. Place chicken thighs, Andouille sausage, okra, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper into the slow cooker. Stir well.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and shreds easily.
5. Remove bay leaves. Shred the chicken thighs directly in the slow cooker using two forks.
6. Let the gumbo sit for 10 minutes before serving to allow the flavors to meld further.

With its velvety texture and deep, smoky flavors, this gumbo is a testament to patience. Serve it over a mound of steamed rice, letting the grains soak up the rich broth, or with a side of crusty bread for dipping.

Autumn Harvest Chicken Slow Cooker Stew

Just as the leaves begin to turn and the air carries a crisp whisper of change, this stew emerges as a comforting embrace, blending the rich flavors of autumn into a simple, slow-cooked melody.

Ingredients

• Chicken thighs – 2 lbs
• Sweet potatoes – 2 cups, cubed
• Apple cider – 1 cup
• Chicken broth – 2 cups
• Rosemary – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add sweet potatoes over the chicken.
3. Pour apple cider and chicken broth into the slow cooker.
4. Sprinkle rosemary, salt, and black pepper evenly over the ingredients.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
6. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Shred the chicken directly in the slow cooker using two forks.
8. Tip: Taste and adjust seasoning with a pinch more salt or pepper if needed before serving.
9. Serve hot, garnished with additional rosemary if desired.
10. Tip: Pair with a crusty bread to soak up the flavorful broth.

Rich in flavor and heartwarming in texture, this stew offers a tender bite of chicken amidst the sweetness of potatoes, all enveloped in a fragrant, herb-infused broth. Consider serving it in hollowed-out pumpkins for an autumnal tablescape that delights the senses.

Zesty Lemon Chicken Slow Cooker Stew

Today feels like the perfect day to share a recipe that warms the soul without demanding too much from us. This dish, with its bright flavors and comforting warmth, is a testament to the beauty of simplicity and the magic of slow cooking.

Ingredients

• Chicken thighs – 2 lbs
• Lemon – 1, juiced
• Garlic – 3 cloves, minced
• Chicken broth – 2 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then sear in the pan until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer the chicken to the slow cooker.
4. In the same pan, sauté garlic until fragrant, about 30 seconds, then deglaze with lemon juice and chicken broth, scraping up any browned bits.
5. Pour the liquid over the chicken in the slow cooker, add thyme, and stir gently to combine.
6. Cover and cook on low for 6 hours or on high for 3 hours. Tip: For more intense flavors, let it cook on low.
7. Once done, taste and adjust seasoning if necessary. Tip: The acidity of the lemon will mellow as it cooks, so don’t worry if it seems too sharp at first.

Finished with a sprinkle of fresh herbs, this stew offers a tender, melt-in-your-mouth texture with a bright, zesty flavor that lifts the spirits. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of the lemony broth.

Garlic Lover’s Chicken Slow Cooker Stew

Comforting and aromatic, this stew is a hug in a bowl for those who cherish the deep, resonant flavors of garlic. It’s a simple yet profound dish that whispers of home and heart, perfect for a quiet evening when the world outside slows down.

Ingredients

• Chicken thighs – 2 lbs
• Garlic – 10 cloves
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer chicken to the slow cooker, leaving the fat in the pan.
4. Add minced garlic to the pan and sauté until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep the heat medium-low.
5. Pour chicken broth into the pan, scraping up any browned bits, then bring to a simmer.
6. Transfer the broth mixture to the slow cooker, covering the chicken.
7. Season with salt and black pepper, then cover and cook on low for 6 hours. Tip: For more intense flavors, let it cook for up to 8 hours.
8. Shred the chicken with two forks directly in the slow cooker before serving.

Lusciously tender, the chicken falls apart at the slightest touch, swimming in a broth that’s rich with the essence of garlic. Serve it over a mound of mashed potatoes or with crusty bread to soak up every last drop of the flavorful broth.

Herbed Chicken and Lentil Slow Cooker Stew

Lazy afternoons call for meals that simmer gently, filling the home with warmth and aroma. This herbed chicken and lentil stew is just that—a comforting embrace in a bowl, slow-cooked to perfection.

Ingredients

• Chicken thighs – 1.5 lbs
• Green lentils – 1 cup
• Chicken broth – 4 cups
• Garlic – 3 cloves, minced
• Dried thyme – 1 tsp
• Dried rosemary – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add green lentils, minced garlic, dried thyme, dried rosemary, salt, and black pepper over the chicken.
3. Pour chicken broth into the slow cooker, ensuring all ingredients are submerged.
4. Cover and cook on low for 6 hours or high for 3 hours, until lentils are tender and chicken is cooked through.
5. Remove chicken thighs, shred the meat using two forks, and return to the slow cooker. Stir to combine.
6. Let the stew sit for 10 minutes before serving to allow flavors to meld.

Only the tender chicken and lentils, now infused with herbs, await to soothe your soul. Serve it with a crusty bread for dipping, or over a bed of rice for a heartier meal.

BBQ Chicken Slow Cooker Stew

Sometimes, the simplest dishes bring the most comfort, especially when they simmer to perfection while you go about your day. This BBQ Chicken Slow Cooker Stew is a testament to that, blending familiar flavors into a meal that feels like a warm hug.

Ingredients

• Chicken thighs – 2 lbs
• BBQ sauce – 1 cup
• Chicken broth – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the diced onion and minced garlic over the chicken.
3. Pour the BBQ sauce and chicken broth over the ingredients.
4. Season with salt and black pepper, then gently stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, remove the chicken thighs and shred them using two forks.
7. Return the shredded chicken to the slow cooker and stir to coat with the sauce.
8. Let it sit for 10 minutes on the warm setting to thicken the sauce slightly before serving.

Just like that, you have a stew with layers of smoky sweetness from the BBQ sauce, balanced by the savory depth of chicken broth. The chicken becomes impossibly tender, perfect for piling onto buns or spooning over a bed of rice for a heartier meal.

Thai Coconut Chicken Slow Cooker Stew

Dusk settles softly outside, and the kitchen fills with the warm, inviting aroma of Thai Coconut Chicken Slow Cooker Stew, a dish that promises comfort with every spoonful. It’s a recipe that doesn’t rush, much like the evening itself, allowing flavors to meld and deepen over hours of gentle cooking.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Thai red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime juice – 2 tbsp

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. In a bowl, whisk together coconut milk, chicken broth, Thai red curry paste, fish sauce, brown sugar, and lime juice until well combined.
3. Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully submerged.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Let the stew sit for 10 minutes before serving to allow the flavors to further meld.

Rich and creamy, the stew carries a perfect balance of spicy, sweet, and tangy notes, with the chicken falling apart at the slightest touch. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Rustic Chicken and Potato Slow Cooker Stew

Zenith moments in the kitchen often come from the simplest dishes, where time and patience transform humble ingredients into something deeply comforting. This slow cooker stew, with its tender chicken and potatoes, is a testament to that quiet magic, simmering away while the day unfolds.

Ingredients

• Chicken thighs – 2 lbs
• Potatoes – 4 cups, cubed
• Chicken broth – 3 cups
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add cubed potatoes over the chicken.
3. Pour chicken broth evenly over the ingredients.
4. Sprinkle minced garlic, thyme, salt, and black pepper on top.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
6. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: If the stew seems too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it in, then cook on high for 15 more minutes to thicken.
7. Adjust seasoning with additional salt and pepper if needed. Tip: Let the stew sit for 10 minutes after cooking to allow the flavors to meld together beautifully.

Every spoonful of this stew offers a harmonious blend of flavors, with the chicken meltingly tender and the potatoes perfectly soft. Serve it with a crusty loaf of bread to soak up the rich broth, or over a bed of steamed rice for a heartier meal.

Sweet and Sour Chicken Slow Cooker Stew

As the evening light fades, there’s something deeply comforting about preparing a meal that requires little more than patience and a slow cooker. This sweet and sour chicken stew is a testament to the beauty of simplicity, blending familiar flavors into a dish that feels like home.

Ingredients

• Chicken thighs – 2 lbs
• Pineapple chunks – 1 cup
• Bell peppers – 2, sliced
• Apple cider vinegar – ¼ cup
• Brown sugar – ¼ cup
• Soy sauce – 2 tbsp
• Ketchup – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add pineapple chunks and sliced bell peppers over the chicken.
3. In a small bowl, whisk together apple cider vinegar, brown sugar, soy sauce, ketchup, minced garlic, and grated ginger until smooth.
4. Pour the sauce over the chicken and vegetables in the slow cooker.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce and vegetables.
8. Tip: If you prefer a crispier texture, transfer the shredded chicken and vegetables to a baking sheet and broil for 2-3 minutes before serving.
9. Serve the stew hot over a bed of steamed rice or quinoa.
10. Tip: Garnish with fresh cilantro or green onions for a burst of color and freshness.

Comforting and vibrant, this stew strikes a perfect balance between sweet and tangy, with tender chicken that melts in your mouth. Try serving it in hollowed-out pineapple halves for a playful twist that delights both the eyes and the palate.

Moroccan Spiced Chicken Slow Cooker Stew

Falling into the rhythm of the slow cooker’s gentle hum, there’s something deeply comforting about letting flavors meld and tenderize over hours, especially with a dish as vibrant as this Moroccan-inspired stew. It’s a quiet celebration of spices and simplicity, perfect for those days when you crave warmth without the fuss.

Ingredients

• Chicken thighs – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ground cumin – 1 tsp
• Ground cinnamon – ½ tsp
• Ground turmeric – ½ tsp
• Chickpeas – 1 can (15 oz), drained
• Diced tomatoes – 1 can (14.5 oz)
• Chicken broth – 1 cup
• Salt – 1 tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs, browning each side for 3 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer chicken to the slow cooker. In the same skillet, sauté onion and garlic until translucent, about 5 minutes.
3. Add cumin, cinnamon, and turmeric to the skillet, stirring for 1 minute until fragrant. Tip: Toasting spices releases their essential oils, deepening the flavor.
4. Scrape the onion and spice mixture into the slow cooker. Add chickpeas, diced tomatoes, chicken broth, and salt.
5. Cover and cook on low for 6 hours. Tip: Resist the urge to lift the lid; keeping it closed maintains the temperature and moisture.
6. After cooking, shred the chicken lightly with two forks. Serve hot.

Here, the chicken falls apart at the slightest nudge, enveloped in a broth that’s both earthy and bright. Try spooning it over a mound of couscous or with a side of warm, crusty bread to soak up every last drop.

Chicken and Cornbread Slow Cooker Stew

Perhaps there’s no greater comfort than the slow melding of flavors in a stew, where each ingredient lends its voice to a harmonious chorus. This Chicken and Cornbread Slow Cooker Stew is a testament to patience, a dish that asks for little but gives back warmth and richness in every spoonful.

Ingredients

• Chicken thighs – 2 lbs
• Cornbread mix – 1 box (15 oz)
• Chicken broth – 4 cups
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add diced carrots, celery, onion, and minced garlic over the chicken.
3. Pour chicken broth evenly over the ingredients.
4. Sprinkle salt, black pepper, and thyme on top.
5. Cover and cook on low for 6 hours, ensuring the chicken is tender and easily shreds with a fork.
6. Remove chicken thighs, shred the meat, and return it to the slow cooker.
7. Prepare cornbread mix according to package instructions, then drop spoonfuls onto the stew.
8. Cover and cook on high for 1 hour, or until the cornbread is cooked through and golden on top.

Finally, the stew emerges with a velvety broth, tender chicken, and a golden cornbread topping that soaks up the flavors beneath. Serve it in deep bowls, letting the cornbread crumble into the stew for a rustic, comforting meal.

Bacon and Chicken Slow Cooker Stew

Many evenings call for a meal that comforts as much as it satisfies, a dish that fills the home with inviting aromas and promises warmth with every bite. This slow cooker stew, with its tender chicken and smoky bacon, is just that—a humble yet hearty embrace in a bowl.

Ingredients

• Chicken thighs – 1.5 lbs
• Bacon – 6 slices
• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Chicken broth – 3 cups
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Cook bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
2. Season chicken thighs with salt and black pepper. In the same skillet, brown the chicken on both sides, about 4 minutes per side.
3. Place diced potatoes, sliced carrots, and minced garlic in the slow cooker. Add the browned chicken thighs on top.
4. Pour chicken broth over the ingredients in the slow cooker. Sprinkle with thyme and the crumbled bacon.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Remove chicken thighs, shred the meat, and return it to the slow cooker. Stir to combine.

Ladling this stew into bowls reveals its rich, velvety texture, with the bacon adding a depth of flavor that complements the succulent chicken. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Mediterranean Chicken Slow Cooker Stew

Lately, I’ve found myself drawn to the simplicity and depth of Mediterranean flavors, especially when they come together in a dish that practically cooks itself. This slow cooker stew is a testament to how a few good ingredients can create something truly comforting.

Ingredients

• Chicken thighs – 2 lbs
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Tomato paste – 2 tbsp
• Chicken broth – 2 cups
• Kalamata olives – ½ cup
• Dried oregano – 1 tsp

Instructions

1. Heat olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer chicken to the slow cooker, leaving the fat in the pan.
4. Add minced garlic to the pan and sauté until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep the heat medium-low.
5. Stir in tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in chicken broth, scraping up any browned bits from the pan, then transfer this mixture to the slow cooker.
7. Add Kalamata olives and dried oregano to the slow cooker, stirring gently to combine.
8. Cover and cook on low for 6 hours or until the chicken is tender and falls apart easily. Tip: Resist the urge to open the lid often, as it slows down the cooking process.

Slowly, the stew develops a rich, velvety texture, with the olives adding a briny contrast to the sweet tomatoes and earthy oregano. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Indian Butter Chicken Slow Cooker Stew

Musing over the warmth of spices and the comfort of slow-cooked meals, this dish brings the vibrant flavors of Indian cuisine into your home with minimal effort. It’s a gentle reminder of the joy found in simple, flavorful cooking.

Ingredients

• Chicken thighs – 2 lbs
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Tomato sauce – 1 can (15 oz)
• Garam masala – 2 tsp
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, grated

Instructions

1. Place chicken thighs in the slow cooker.
2. In a pan over medium heat, melt butter and sauté garlic and ginger until fragrant, about 1 minute.
3. Add tomato sauce and garam masala to the pan, stir to combine, and cook for another 2 minutes.
4. Pour the sauce over the chicken in the slow cooker, ensuring the chicken is well coated.
5. Cover and cook on low for 6 hours or on high for 3 hours.
6. Once cooked, shred the chicken lightly with two forks directly in the slow cooker.
7. Stir in heavy cream until fully incorporated and let it warm through for about 10 minutes.

Perfectly tender, the chicken melts in your mouth, enveloped in a creamy, spiced sauce that’s rich yet balanced. Serve it over steamed basmati rice or with warm naan bread for a truly comforting meal.

Chicken and Wild Rice Slow Cooker Stew

Kindly imagine the warmth of a slow-cooked stew filling your kitchen, a comforting embrace on a quiet evening. This Chicken and Wild Rice Slow Cooker Stew is a humble yet hearty dish, perfect for those moments when you crave simplicity and depth in every spoonful.

Ingredients

• Chicken thighs – 1.5 lbs
• Wild rice – 1 cup
• Chicken broth – 4 cups
• Carrots – 2, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. Add wild rice, carrots, onion, and garlic over the chicken.
3. Pour chicken broth evenly over the ingredients.
4. Sprinkle thyme, salt, and black pepper on top.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the rice is fully cooked.
6. Remove chicken thighs, shred the meat with two forks, and return to the slow cooker. Stir well to combine.
7. Let the stew sit for 10 minutes before serving to allow flavors to meld.

The stew emerges with a rich, velvety texture, the wild rice offering a delightful chew against the tender chicken. Thyme whispers through each bite, a subtle nod to the earthiness of the dish. Serve it in deep bowls with a side of crusty bread for dipping, or over a bed of steamed greens for a lighter touch.

Peanut Butter Chicken Slow Cooker Stew

Gently, the aroma of peanut butter and spices begins to fill the kitchen, a comforting signal that dinner is well on its way. This slow cooker stew, with its tender chicken and rich, creamy sauce, is the kind of meal that feels like a warm hug after a long day.

Ingredients

• Chicken thighs – 2 lbs
• Peanut butter – ½ cup
• Chicken broth – 2 cups
• Soy sauce – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Red pepper flakes – ½ tsp

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. In a bowl, whisk together peanut butter, chicken broth, soy sauce, minced garlic, grated ginger, and red pepper flakes until smooth.
3. Pour the peanut butter mixture over the chicken thighs, ensuring they are fully covered.
4. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it well with the sauce.
6. Tip: For a thicker sauce, remove the lid and cook on high for an additional 30 minutes.
7. Tip: Serve over a bed of rice or quinoa to soak up the delicious sauce.
8. Tip: Garnish with chopped peanuts and cilantro for added texture and freshness.

Comforting and rich, this stew boasts a velvety texture with a perfect balance of nutty and savory flavors. Try serving it with a side of steamed vegetables for a complete, nourishing meal.

Chicken and Sausage Slow Cooker Stew

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about preparing a meal that simmers slowly, filling the home with warmth and aroma. This Chicken and Sausage Slow Cooker Stew is a testament to the beauty of patience, a dish that asks for little but gives back so much in flavor and comfort.

Ingredients

• Chicken thighs – 1.5 lbs
• Smoked sausage – 1 lb
• Chicken broth – 4 cups
• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken thighs and smoked sausage in the slow cooker.
2. Add diced potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
3. Pour chicken broth over the ingredients until everything is just covered.
4. Sprinkle thyme, salt, and black pepper evenly over the top.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, use two forks to shred the chicken thighs directly in the slow cooker, mixing it back into the stew.
7. Let the stew sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Perfectly tender chicken and smoky sausage meld with the sweetness of carrots and potatoes in a broth that’s rich and deeply flavored. Serve this stew over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop of its deliciousness.

Pumpkin Chicken Slow Cooker Stew

Dusk settles in, and the kitchen fills with the warm, inviting aroma of something simmering gently. It’s the kind of meal that promises comfort with every spoonful, a blend of hearty and wholesome that feels like a hug from the inside.

Ingredients

• Chicken thighs – 2 lbs
• Pumpkin puree – 1 cup
• Chicken broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the diced onion and minced garlic over the chicken.
3. In a bowl, mix the pumpkin puree, chicken broth, salt, black pepper, and thyme until well combined.
4. Pour the pumpkin mixture over the chicken and vegetables in the slow cooker.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, shred the chicken directly in the slow cooker using two forks.
7. Let the stew sit for 10 minutes before serving to allow the flavors to meld together.

Silky pumpkin melds with tender chicken, creating a stew that’s both rich and comforting. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last bit of its velvety goodness.

Chicken and Quinoa Slow Cooker Stew

Wandering through the kitchen on a quiet afternoon, the thought of a warm, hearty stew simmering away brings a sense of comfort and anticipation. This Chicken and Quinoa Slow Cooker Stew is a testament to the beauty of simple ingredients coming together to create something deeply nourishing.

Ingredients

• Chicken thighs – 1.5 lbs
• Quinoa – 1 cup
• Chicken broth – 4 cups
• Carrots – 2, sliced
• Garlic – 3 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a pan over medium heat for 2 minutes until shimmering.
2. Add chicken thighs, browning each side for 4 minutes to develop flavor.
3. Transfer chicken to the slow cooker, layering it at the bottom.
4. Add sliced carrots and minced garlic on top of the chicken.
5. Rinse quinoa under cold water for 1 minute to remove bitterness, then add to the slow cooker.
6. Pour chicken broth over the ingredients, ensuring everything is submerged.
7. Season with salt and black pepper, stirring gently to distribute.
8. Cover and cook on low for 6 hours, until chicken is tender and quinoa is fluffy.
9. Shred chicken thighs with two forks directly in the slow cooker for easier serving.

Perfectly tender chicken and fluffy quinoa meld in a broth that’s rich with the sweetness of carrots and the depth of garlic. Serve this stew with a sprinkle of fresh herbs or a side of crusty bread to soak up every last drop.

Conclusion

Perfect for those chilly evenings, our roundup of 25 Delicious Chicken Stew Slow Cooker Recipes offers a treasure trove of comforting meals to warm your heart and home. We invite you to dive into these flavorful dishes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!