Slow Cooker Chicken Stew
October 13, 2026 • 0 comments
Stew is rarely at the top of my list for meals to make. But every time I do, I'm always reminded how much I love it. This recipe is one we turn to when we want guaranteed success enjoying nourishing comfort food.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 3/4 lbs leg quarters, drumsticks, or boneless skinless thighs) Chicken Legs
- (1 tbsp) Olive oil
- (To taste) Salt and pepper
- (3) Carrots, chopped
- (1) Yellow onion, chopped
- (5 cloves) Garlic, chopped
- (2) Potatoes (or sweet potatoes), peeled and diced
- (2 tbsp) Coconut aminos (or soy sauce)
- (1 tsp) Salt
- (¾ tsp) Oregano
- (½ tsp) Rosemary
- (1) Bay leaf
- (2½ cups) Bone broth
- (1 cup) Milk
- (2 tbsp) Thickener (cornstarch, arrowroot, or tapioca flour)
- (For garnish) Fresh parsley
Directions
Tools you'll need:
- A slow cooker
Instructions
- If using boneless skinless thighs, you can cut chicken into 1-inch pieces; season with salt and pepper. Cook in oil over medium heat 5 minutes. Transfer to slow cooker. For leg quarters and drumsticks, I brown them now, cook them whole, then pull them when I add the milk in step 4. At that time, it's easy to remove the meat from the bone, cut into 1-inch pieces, and add back into the stew.
- Add carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf. Pour in broth.
- Cover and cook on low 6 hours.
- Whisk milk and thickener together and stir into slow cooker. Cook on high 30-45 minutes more to thicken.
- Season with pepper to taste.
- Garnish with fresh parsley and serve with delight!
