Can I use bone-in chicken thighs instead of breasts?

Yes, absolutely. Thighs will give you more flavour and stay juicier in the slow cooker. You may need to remove and shred them halfway through if using bone-in pieces, or increase cooking time slightly to ensure the meat is tender and fully cooked

Is this stew really soupy, or will it thicken?

The cornflour slurry added near the end creates a lightly thickened broth rather than a thick gravy—that's the beauty of this recipe. If you prefer it thicker, add more cornflour paste; if you like it brothier, skip the cornflour entirely

Can I prep this the night before?

Yes, chop your vegetables and store them in the fridge overnight. In the morning, simply add everything to the slow cooker and set it cooking. Just avoid adding the cornflour and cream until the final stages on cooking day

What can I serve alongside this stew?

Crusty bread is traditional and wonderful for dipping. You could also serve with buttered new potatoes, egg noodles, or steamed greens for a complete meal

Simple Chicken Stew | Easy Slow Cooker Summer Recipe

by What's For Tea?

Chicken

Published 16 May 2026Original video

This Simple Chicken Stew is a wonderfully easy slow cooker recipe that's ideal for warmer weather. The result is a lovely, soupy (rather than thick and hearty) broth loaded with tender chicken, potatoes, carrots, celery, and onions, all infused with aromatic sage and rosemary. It's the kind of dish that comes together quickly with minimal prep and then gently cooks itself whilst you get on with your day. Serve with a chunk of crusty bread and a splash of cream for a truly satisfying meal that feels homemade and comforting

Video thumbnail: Simple Chicken Stew | Easy Slow Cooker Summer Recipe

Watch: Simple Chicken Stew | Easy Slow Cooker Summer Recipe

Original recipe video — click to play

Original video by What's For Tea?2k likes on YouTube

20 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 20 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: Not specified in source

Ingredients

Servings:

Units:

3 ½ whole Chicken breasts
Use 3–4 breasts depending on size; roughly 600–800g total
1 whole Large onion, chopped
3 whole Celery stalks, chopped
2 whole Large carrots, peeled and chopped
2 whole Large potatoes, peeled and chopped into bite-sized pieces
800 ml Chicken stock or broth

Seasonings & herbs

2 tsp Garlic
Dried or garlic powder
2 tsp Sage, dried
2 tsp Rosemary, dried
to taste Salt and pepper

For thickening

1 tbsp Cornflour
, mixed with 1 tablespoon cold water
Add in final 10 minutes to thicken stew

For finishing

60 ml Double cream
(optional)
Stir in just before serving
Optional splash for creaminess

For serving

15 g Fresh parsley
, roughly chopped
Garnish just before serving

Method

1
Prepare all vegetables: peel and chop the potatoes and carrots into bite-sized pieces, chop the celery stalks and onion. Set aside.
~15 mins
2
Add the chicken breasts, chopped onion, celery, carrots, and potatoes to your slow cooker.
~5 mins
3
Pour in the chicken stock and add the garlic, sage, rosemary, salt, and pepper. Stir well to combine.
~3 mins
4
Cover and cook on Low for 7 hours or High for 4 hours, until the chicken is tender and cooked through and the vegetables are soft.
~7 hrs
Tip: Cooking time varies by slow cooker model; chicken should shred easily with a fork
5
In the final 10 minutes of cooking, mix the cornflour with 1 tablespoon of cold water to form a smooth paste. Stir this slurry into the stew to thicken slightly.
~2 mins
Tip: Stir well to avoid lumps forming
6
If using double cream, stir it in just before serving. Taste and adjust seasoning if needed.
~2 mins
Optional step
Tip: Cream is optional but adds a lovely richness
7
Ladle the stew into bowls and garnish generously with fresh parsley. Serve with warm crusty bread.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Thighs will give you more flavour and stay juicier in the slow cooker. You may need to remove and shred them halfway through if using bone-in pieces, or increase cooking time slightly to ensure the meat is tender and fully cooked

Comments

No comments yet — be the first to share your experience!