So, Here’s the Story With This Chicken Stew

If you've ever walked through the door after an endless Monday and wished dinner would just appear (like magic, honestly), this slow cooker chicken stew has become my trick. I’ll never forget the time I threw it all together before dashing out for soccer pick-up, totally forgot to defrost the chicken, and still ended up with something my family inhaled. Turns out slow cookers are more forgiving than my last haircut, thankfully! And hey, if you spot a carrot chunk that looks like it spent too long underwater, just call it rustic like I do.

Why Make This? (Besides the Obvious, I Mean!)

I tend to make this when the weather can’t decide if it’s actually autumn or just pretending (that’s England for you!). My kids go nuts for it, probably because it tastes like the stuff Granny used to serve straight from a chipped blue pot. Plus, on the days when I’d rather watch Bake Off than bake, I just toss it in the slow cooker and let it do its thing. I used to get frustrated by tough chicken in the slow cooker (don’t ask me why, I think it was sabatoged once), but this stew always comes out like a big warm hug. Even if you forget to stir it halfway, no one seems to care.

What You’ll Need (With My Usual Shortcuts)

Chicken thighs (boneless, about 500g, or use breast if you’re fancy—I just grab whatever's cheapest or on special. Ran out? I once used leftover roast, which worked a treat!)
2-3 big carrots (or a handful of those bagged baby ones; my sister swears by parsnips instead, but I can’t taste the difference... honestly)
2 potatoes (sometimes I use sweet potatoes when I’m feeling wild; Granny preferred Maris Piper, but I don’t have that kind of brand loyalty)
1 onion (red or white—whatever you’ve got on hand; shallots if you’re being posh)
3 cloves garlic (I use the jar stuff if I can’t be bothered)
2 celery sticks (fine to skip if your fridge is a celery-free zone)
1 can chopped tomatoes (or fresh, but that means chopping… you do you)
750ml chicken stock (cube, gel, real deal—no one’s checking)
1 teaspoon dried thyme
1 bay leaf (half the time, I forget this and live to tell the tale)
Generous pinch salt and pepper (oddly, I find it needs more salt after cooking, so taste and see…)
Peas (about a cup, frozen) (stir these in last minute—makes it look like you planned!)

How to Make It (Or at Least How I Do)

Start by chopping your veggies into whatever size you like. I do chunky so they don’t disappear; you might prefer dainty little cubes. Up to you.
Layer onions, carrots, potatoes, and celery at the bottom of your slow cooker. Just toss them in—artistic arrangement optional.
Top with your chicken. You can brown it in a pan first if you want extra flavour, but sometimes I skip this step when the day runs away with me (and, honestly, it works out fine).
Add garlic, tomatoes, stock, thyme, and bay leaf. Give it all a bit of a jiggle or quick stir. And don’t worry if it looks like a bog at this point—it always comes together, trust me.
Season with salt and pepper (I tend to go easy now and fix it at the end).
Pop the lid on, set to low and cook for 7-8 hours (high for about 4, in a pinch). This is where I usually sniff the kitchen and convince myself I’m a professional chef.
About 30 mins before you’re ready to eat (which sometimes means ‘when people start circling the kitchen’), fish out the bay leaf—if you remember—and stir in the peas. Give it a taste. Add more salt if needed (usually yes).
If it looks a bit thin, mash a few potato pieces to thicken, or stir in a glug of cream—personal cheat. If it’s too thick, add a splash of water (been there, fixed that).

Trial and Error: A Few Notes

The type of potatoes matters less than you think—but avoid waxy ones if you want that nice thickness. I used new potatoes once and things turned weirdly soupy.
If you forget the garlic—don’t panic, but maybe add an extra shake of dried herbs.
I sometimes add a squeeze of lemon at the end; brightens things up in a way I didn’t expect (saw it on BBC Good Food and haven’t looked back).

Stew Adjustments: Things I’ve Tried

Mushrooms—toss some in if you love them. Though, confession, I once did too many and it got very… earthy.
Swapped peas for shredded kale once. Kid declared it “too green.” Lesson learned.
No chicken? Turkey chunks totally work, especially post-Christmas.
I added a splash of Worcestershire sauce on a whim once; pretty nice, actually.

Kit You Need (Or Improvise With)

Slow cooker (obviously), but, before I had one, I used to just simmer it in a big pot on the hob for a couple hours—works, just stick around so it doesn’t catch. Sharp knife (or that one slightly blunt one you always reach for), chopping board, a wooden spoon. Fancy? Not really necessary. Mixing bowls? I just use a mug if I’m only dissolving a stock cube.

Storing It (If there’s Any Left!)

I keep it in the fridge for up to 3 days (though if it lasts that long, you have more willpower than me). Freezes well, too. Sometimes reheated stew tastes even better—probably because I can eat it in slippers with a cuppa on the sofa. If it goes a bit thick in the fridge, add a splash of water.

How I Serve It (And the Family’s Favourite Way)

I swear by a big bowl and a hunk of crusty bread. Kids love it over rice (which I pretend is a ‘new tradition’). Sometimes I make those easy herb biscuits to go alongside—but that’s honestly just to impress guests.

Lessons Learned (Mostly By Messing Up, Oops)

Don’t rush the cooking; I tried cranking my slow cooker to “high” for the full time. Chicken turned sad and stringy. Never again!
Taste before serving. I once forgot and ended up with bland stew for everyone…and a lesson in humility.
Don’t overload with extra veg unless you want stew that’s more ‘health kick’ than comfort food.

Questions Friends Ask (And My Not-So-Perfect Answers!)

Can I use frozen chicken?
Honestly, I have. It works, but I prefer to thaw it if I think ahead (which I rarely do). Give it a little longer, just to be sure.
Do I have to brown the chicken?
You can, but honestly, I usually don’t. If you do, it gives a bit more flavour, but don’t stress—it’s not life or death.
How spicy is it?
Not at all. If you want some heat, try a pinch of chili flakes at the end. Or not—you’re in charge!
Can I make it veggie?
Sure! Leave the chicken out and bulk up the root veg. Toss in a can of beans. It’ll be different, but still tasty (promise).
Can I freeze leftovers?
Absolutely. In fact, future-you will thank present-you on a tired Tuesday night.
What goes with it?
Crusty bread, rice, dumplings—sometimes even roasted spuds if I feel fancy.
I don’t have thyme. Is that a dealbreaker?
Not really. I like thyme, but I’ve used Italian herbs, mixed herbs, you name it. It all works.

And before I forget—if you need more slow cooker inspiration (or a giggle at some of my questionable kitchen attempts), check out Serious Eats' slow-cooker round-up. Loads of ideas to keep your stew game strong.

Well, there we are. If you give this a go, let me know how it turns out—or what you threw in when you’d run out of peas. Because half the fun is making it your own, honestly. Cheers!

Slow Cooker Chicken Stew Recipe