Slow Cooked Chicken Stew — One of Those Dinners That Feels Like Relief

By the time evening settles in, there’s usually not much energy left for decision-making.

Not big decisions. Just the small ones.
What to cook. How long it will take. Whether it’s worth the effort.

That’s usually when stew makes sense.

Chicken stew isn’t exciting food. It doesn’t try to be. It’s the kind of dinner that feels familiar before you even taste it. The smell alone tells you what it’s going to be like — warm, steady, and filling without being heavy.

This is the kind of meal that doesn’t ask much from you once it’s going. The chicken softens on its own. The vegetables cook down without needing attention. The broth turns cloudy and comforting without help.

That matters more than people admit.

There’s something calming about knowing dinner is already handled. Especially on evenings when the day felt longer than expected.

Chicken stew tends to quiet a room. Not because anyone’s impressed, but because it’s comfortable. Bowls get filled. Someone reaches for bread without asking. Conversation slows down a little.

That’s usually the sign dinner landed right.

This stew doesn’t need perfect vegetables or exact timing. Carrots can be cut unevenly. Potatoes can be a little soft. The broth doesn’t need to be clear. That’s part of what makes it feel real.

It looks like something cooked at home — because it is.

What I like about meals like this is how little they ask of you. You don’t need to stand at the stove. You don’t need to fix it at the end. It just stays warm and waits.

And on nights like this, that’s enough.

Easy Slow Cooked Chicken Stew (4–6 Servings)

Ingredients

• 1½ lbs boneless skinless chicken thighs or breasts (680 g)

• 3 medium carrots, sliced

• 3 medium potatoes, cubed

• 1 small onion, chopped

• 3 cloves garlic, minced

• 4 cups chicken broth (960 ml)

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)

Instructions

1. Heat olive oil in a pan and lightly brown chicken (optional but adds flavor)

2. Place chicken in the slow cooker

3. Add carrots, potatoes, onion, and garlic

4. Pour in chicken broth

5. Season with salt, pepper, and thyme

6. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours

7. Shred chicken gently

8. For thicker stew, stir in cornstarch slurry and cook 10 more minutes

9. Serve warm

FAQs

Can I skip browning the chicken?
Yes — it still works fine.

Does this reheat well?
Yes, even better the next day.

Can I add peas or corn?
Yes, add in the last 20 minutes.

Is it freezer-friendly?
Yes, freezes well.