I love this recipe for The Best Slow Cooker Chicken Stew. These chicken thighs turn out so tasty and so tender. Potatoes, onions, carrots, celery and mushrooms or whatever vegetables you have on hand work beautifully! Maybe it’s the bacon. I have heard bacon makes everything better! Honestly, this recipe is all about the gravy! I always say I could drink it! I always say that this stew is perfect for a cool day, when you are in need of total comfort food, or actually truth be told, any excuse to make this stew will do!
The method may seem a bit strange but you will not believe the result! This recipe for The Best Slow Cooker Chicken Stew is worth the effort. This recipe is a definite keeper.
Have a look at the video we made. Take a moment and have a look. You will be glad you did!
Best Chicken Stew
- 2 pounds chicken thighs, boneless, skinless, cut into bite sized pieces
- 10 slices bacon, chopped
- 1 onion, chopped
- 2 cups mushrooms sliced
- 2 celery ribs thinly sliced
- 2 tablespoons garlic, minced
- 1 tablespoon thyme
- 4 cups chicken broth
- 3/4 cup dry white wine
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into pieces
- 1/3 cup all-purpose flour
- 1 pound small red potatoes, cut in half
- 4 carrots, peeled and cut into 1/2-inch pieces
- 1 tablespoon parsley, dried
Arrange cut chicken thighs in a bowl and season with salt and pepper. Cover and set aside.
Using slowcooker, cook chopped bacon over medium low heat, stirring occasionally, and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate.
Add onion, celery, mushrooms, garlic, and thyme to fat in slowcooker. Cook, stirring occasionally, 3 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining broth until smooth. Stir in bacon, potatoes, and carrots. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
Turn slow cooker up to high. Use wooden spoon to scrape sides and stir. Add thighs, and bring to simmer. uncovered, and continue to cook, stirring occasionally, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
Season with salt and pepper to taste, sprinkle with parsley, and serve.