This Slow Cooker Hearty Chicken Stew is rich, thick, and filled with tender meat and veggies. It's the perfect meal for chilly evenings and sure to become party of your regular dinner rotation. Plus it's dairy free, gluten free, and Whole30 compliant!
2poundschicken breasts, Can use boneless thighs or 1 whole chicken cut up into 8 pieces
1poundcarrots, cut into circles or into sticks
3cupspotatoes, peeled and diced
2cupscelery, about 4 celery ribs, sliced
1white or yellow onion, diced
32ounceschicken stock or broth
1tablespoonfresh rosemary, chopped
1tablespoonthyme, chopped
1tablespoonminced garlic
1½teaspoonsalt
1teaspoonpepper
1teaspoongarlic powder
½teaspoononion powder
3tablespoonsall purpose flour, corn starch, or arrowroot flour
3tablespoonscold water
Optional: Additional fresh herbs for topping after cooking (I use parsley)
Instructions
Add everything except the flour, water, and optional additional fresh herbs to your slow cooker. Cook on high for 4 hours.
Use tongs to take the chicken out of the slow cooker. Use a fork to shred meat into pieces. If you used a whole chicken, remove skin and bones from chicken and discard.
Place shredded chicken into the slow cooker. Stir.
To thicken, add flour and cold water to jar. Shake until well combined. This will create a slurry. Make sure you don't have any lumps, then pour into the slow cooker and stir. If using arrowroot flour the stew will start to thicken immediately. If you using all purpose flour or cornstarch you'll want to let the stew continue to cook in the slow cooker for 15 to 25 minutes, until stew has thickened.
Taste. Add extra salt and pepper if desired. (I like to add a little extra salt at the end but that's totally up to you.) Serve with optional additional fresh herbs.