Amazing Chicken and Potato Stew in 1 pot

If you’ve been searching for that one perfect recipe that practically cooks itself while delivering pure, hearty comfort, then you’ve found it! I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛 My philosophy is that good food doesn’t need complicated steps. That’s why I rely on my tried-and-true methods for making the best **Slow Cooker Chicken and Potato Stew**.

Why This Chicken and Potato Stew Belongs in Your Weekly Rotation

Honestly, this **Chicken and Potato Stew** is my weeknight superhero. You toss everything in the pot in the morning, and when you walk in the door after a long day, dinner is ready. That’s the magic of the slow cooker! It takes humble ingredients—chicken, potatoes, carrots—and transforms them into something deeply flavorful and satisfying.

It’s pure comfort food, the kind that tastes like a hug in a bowl, but it’s low on the fuss. You don’t need fancy techniques or constant stirring. It’s reliable, it feeds a crowd, and it tastes incredible every single time. Trust me, once you try this easy dinner, it’ll earn its permanent spot on your rotation.

Essential Ingredients for Your Chicken and Potato Stew

Now that you know how easy this is, let’s talk about what you need to gather. For this **Chicken and Potato Stew**, we aren’t using any weird, hard-to-find items. Everything is standard stuff you probably already have, which is part of why I love this recipe so much! The secret to great flavor starts with seasoning the chicken properly before it even hits the slow cooker.

We’re using chicken thighs because they stay juicy during that long cooking time—breast meat tends to dry out when you leave it unattended for eight hours. Don’t skip the light flour coating either; that’s what helps thicken the broth slightly as it cooks down. It’s a simple trick that makes a huge difference in the final texture.

Preparing the Chicken: Seasoning and Coating

The first thing you do is grab those cubed chicken thighs and give them a good rubdown. I use salt, pepper, and paprika—just enough to give the outside a nice little color when we brown it later. Then, you toss those seasoned pieces right into a bowl with about a quarter cup of flour. You want every surface lightly dusted. Don’t worry about heavy clumps; just make sure it’s evenly coated. Set those aside while you work on the veggies.

Building the Flavor Base

This next part is crucial, even though it feels like an extra step. We need to build flavor complexity before we let the slow cooker take over. You’ll use a little olive oil and one tablespoon of cold butter—just one!—to sauté your diced onions and minced garlic until they smell absolutely amazing and start to soften up. Scoop those fragrant bits right into the slow cooker pot. Then, stir in the tomato paste with the broth. That paste really deepens the color and gives the stew that rich, slow-cooked taste we are aiming for.

Step-by-Step Instructions for Perfect Chicken and Potato Stew

Okay, we’ve prepped our flavor builders, and now it’s time to hand the work over to the magic machine! This is where the **Chicken and Potato Stew** really starts coming together with minimal effort from you. Remember, browning the chicken and sautéing the onions first might seem like extra work for a slow cooker recipe, but trust me, it keeps the stew from tasting bland and watery.

Initial Setup in the Slow Cooker

Once your chicken is floured and your onions/garlic are soft, it’s time to load up the main vessel. Place the browned chicken pieces right into the bottom of your slow cooker insert. Next, add back those softened onions and garlic you just sautéed. Now, pour in the four cups of chicken broth and stir in that two tablespoons of tomato paste until it’s mostly dissolved.

Toss in your chopped carrots and diced potatoes. You want these submerged a bit so they cook evenly. Finally, tuck in your bay leaves and that little sprig of thyme. Don’t stir it all up too aggressively now; we just want everything settled in for a long, slow simmer. Make sure the liquid mostly covers everything. Cover it up tight!

The Long Cook and Final Touches

This is the easy part! Set your slow cooker to LOW and let it go for about 7 to 8 hours. I usually aim for the 7.5-hour mark, checking it near the end. You want the chicken fork-tender and the potatoes soft enough to mash slightly with a fork, but not so soft that they’ve completely dissolved into mush. You’re looking for tender, not disintegrated!

About 15 minutes before you plan to serve dinner, lift the lid and stir in one cup of frozen peas. They just need that short time to heat through and turn bright green. Then, you absolutely have to fish out and discard those bay leaves and the thyme stem—nobody wants to bite into those!

Thickening the Chicken and Potato Stew (Optional Step)

If you prefer a really hearty, gravy-like stew instead of a brothier soup, this optional step is your secret weapon. In a small bowl, whisk together three tablespoons of cornstarch with a quarter cup of cold water until it’s completely smooth—that’s your slurry. Carefully stir this slurry right into the hot stew in the slow cooker.

It will start thickening almost immediately, but for that restaurant-quality richness, swirl in the final two tablespoons of cold butter, one tablespoon at a time. Don’t whisk vigorously; just swirl until it melts and melts into the stew. That final bit of butter gives the sauce a beautiful sheen and richness that elevates this simple **Chicken and Potato Stew** instantly!

Tips for Success with Your Chicken and Potato Stew

Even though this is a super easy recipe, there are a couple of little things I’ve learned over the years that make all the difference between good and *amazing* **Chicken and Potato Stew**. First, let’s talk about the potatoes. If you leave them in for the full eight hours on low, especially if you cut them too small, they might turn to mush. I always cut mine into nice, hearty one-inch cubes. That size holds up much better during the long cook time.

Also, please don’t skip the browning step for the chicken and the sautéing of the onions and garlic! I know it seems like an extra pan to wash, but that quick sear on the chicken locks in flavor and gives the broth a depth you just can’t get from dumping raw meat straight into the slow cooker. That color is flavor, plain and simple.

If you’re worried about your potatoes getting too soft, try adding them halfway through the cooking time instead of right at the beginning. Check the stew at the 4-hour mark, stir everything gently, and then add your potatoes for the remaining 3 or 4 hours. That way, they cook perfectly alongside the carrots. It’s a little extra attention, but it guarantees a great texture in every single spoonful of that hearty stew.

Ingredient Notes and Simple Substitutions

When making any hearty dish like this **Chicken and Potato Stew**, the quality of your main components really shines through. Since this recipe relies on simple flavors, using the right cut of meat makes it foolproof. If you’re tempted to swap out the chicken thighs for breasts, I’d strongly advise against it for the slow cooker method. Thighs handle the long, slow cooking time beautifully without drying out, which is key for a moist stew.

For substitutions, you can absolutely use fresh or frozen carrots and peas—just adjust when you add them. If you use fresh peas instead of frozen, stir them in during the last 30 minutes. If you don’t have thyme, rosemary is a decent stand-in, though it has a stronger flavor, so use just half the amount.

Choosing the Right Potatoes and Chicken Cuts

I’m sticking with chicken thighs because they have more fat and connective tissue which breaks down wonderfully over those 7 to 8 hours, keeping the meat tender. They just don’t dry out like breasts do when left alone that long!

As for the potatoes, you want a variety that holds its shape well. Russets are great for absorbing flavor, but they can get a little crumbly if you overcook them. I usually grab Yukon Golds because they stay creamy but still keep their shape nicely in the stew. Whatever you pick, cut them into uniform, chunky sizes so they cook evenly.

Serving Suggestions for Your Chicken and Potato Stew

This **Chicken and Potato Stew** is so wonderfully complete on its own, right? It’s got your protein, your starch, and your veggies all swimming in that rich, savory broth. But sometimes, you just need something bright or crunchy to cut through all that comforting richness.

For me, the perfect pairing is always something fresh. A simple side salad dressed with a bright vinaigrette—maybe lemon and Dijon—is fantastic. It gives your palate a little wake-up call between spoonfuls of stew.

If you want bread, skip the heavy rolls. I love serving this with crusty French bread or maybe some homemade buttermilk biscuits. You need something sturdy to really soak up that last bit of gravy at the bottom of the bowl. Don’t waste a drop of that delicious broth!

Storing and Reheating Leftover Chicken and Potato Stew

I hope you have leftovers, because this **Chicken and Potato Stew** tastes even better the next day! When the flavors have a chance to mingle overnight in the fridge, it just deepens everything. The key here is cooling it down quickly and storing it airtight so you don’t end up with any weird fridge smells tainting that savory broth.

Don’t just stick the whole slow cooker insert in the fridge if you can avoid it; transfer the stew into shallow, airtight containers. This helps it cool down faster, which is important for food safety. I usually let it cool on the counter for about an hour, stirring it occasionally, before sealing it up and putting it away.

Reheating is super easy, but you have to be gentle. Potatoes can get a little grainy if you boil them hard. A gentle simmer on the stovetop is usually best, or you can use the microwave on medium power, stirring every minute or so. If it seems too thick when reheating, just splash in a little extra broth or water to get that perfect stew consistency back.

Storage Guideline Table

Storage Location	Duration	Reheating Instructions
Refrigerator	3 to 4 days	Gentle simmer on stovetop or medium microwave bursts, stirring often.
Freezer	Up to 3 months	Thaw overnight in the fridge, then reheat slowly on the stovetop.

Frequently Asked Questions About Chicken and Potato Stew

I get so many questions about this recipe because everyone wants their **Chicken and Potato Stew** to be absolutely perfect! Here are some of the things I hear most often from folks trying this easy dinner for the first time.

Q1. Can I use dried herbs instead of fresh thyme and bay leaves?
Oh, absolutely! Dried herbs are a staple in every kitchen. If you’re swapping, just use about one-third the amount of dried herbs compared to fresh. So, use about a third of a teaspoon of dried thyme instead of that whole sprig. Remember to remove the bay leaf, even if it’s dried, before serving!

Q2. My potatoes seem mushy after cooking in the Slow Cooker. What went wrong?
That’s usually one of two things: either your potatoes were cut too small, or they cooked too long. For a hearty **Chicken and Potato Stew**, make sure your potato cubes are at least an inch thick. If you’re worried, try adding them only for the last 4 hours of cooking on low. They’ll have enough time to get tender without dissolving.

Q3. Do I have to brown the chicken first for this Easy Dinner?
Technically, no, you *could* skip it if you are in a huge rush, but I wouldn’t recommend it! Browning the chicken and sautéing the aromatics is what gives this **Slow Cooker Chicken and Potato Stew** its deep, rich color and fantastic savory flavor. It prevents the stew from tasting flat. It only takes about 15 minutes, and it’s worth every second!

Q4. Can I make this ahead of time?
Yes! This reheats beautifully. I mentioned this before, but leftovers are the best. It stores wonderfully in the fridge for up to four days. It’s a fantastic meal prep option because it’s so hearty.

Share Your Experience Making This Chicken and Potato Stew

I put all my love and tried-and-true methods into this recipe so you can have a fantastic, easy dinner. Now it’s your turn! I truly want to hear what you think about this hearty **Chicken and Potato Stew**.

Did it become your new favorite easy dinner? Did you make any substitutions? Drop a rating below and leave a comment so we can all share tips and tricks!

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