Slow Cooker Chicken Stew Recipe (Easy Crockpot Stew)
This slow cooker chicken stew recipe brings chicken, mushrooms, and vegetables together with simple herbs and paprika for a cozy, hands-off meal. You add the ingredients to the pot, let it cook low and slow, then thicken with cornstarch and finish with peas for a balanced bowl. It’s a straightforward how-to that’s great for meal prep.
Ingredients
Ingredients
Step-by-Step Method
Prep the ingredients
Cut the chicken into large bite-size pieces. Slice the mushrooms and chop the celery and carrots so everything cooks evenly.
Load the slow cooker
Add chicken, mushrooms, celery, carrots, water, chicken broths, vegetable broth, and tomato paste to the pot. Sprinkle in paprika, salt, sage, thyme, and pepper, then stir well.
Cook low and slow
Cover and cook on LOW for about 4 hours 30 minutes, until the chicken is tender and the vegetables are soft.
Thicken the stew
Whisk the cornstarch with a little hot cooking liquid to make a smooth slurry. Stir it back into the slow cooker and cook 10–15 minutes more, until the stew lightly thickens.
Finish with peas and tofu
Stir in frozen peas, soybeans, and cubed extra-firm tofu. Let it heat for about 10 minutes so the peas are warmed through.
Serve
Taste and adjust salt and pepper if needed. Ladle into bowls and serve hot.