This hearty crock pot chicken stew is the perfect wholesome meal for busy days when you want something warm, nourishing and comforting with minimal effort. Tender chicken breast simmers slowly with a medley of fresh vegetables, potatoes, bell peppers, carrots, parsnip, and mushrooms, infused with herbs and warming spices. The result is a rustic, savory stew that fills your home with an irresistible aroma and your bowl with comfort. With just a bit of prep and your slow cooker doing the work, you’ll have a healthy, satisfying dinner ready to enjoy at the end of the day.

I love using a slow cooker. Whether I make stews, ribs, pork or beef, for me crock pot is the way to go. Just like Ron Popeil used to say – “Set it and forget it!”. Is that simple. Perfect dish every time.

Ingredients:

• 3 lbs chicken breasts, cut into chunks
• 2 lbs potatoes, peeled and diced
• 2 bell peppers (any color), chopped
• 1 leek, sliced (white and light green parts)
• 3 celery stalks, chopped
• 2 mid-size parsnips, peeled and chopped
• 2 carrots, peeled and sliced
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 can (14.5 oz or 425 ml) diced tomatoes
• 3 bay leaves
• 1/2 tsp dry paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/4 tsp ground red pepper
• 1/8 tsp ground cloves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Cook the chicken first:

Prepare the Ingredients:
Wash the celery, bell peppers, leek and parsley. Peel the parsnip, potatoes, carrots and onion. Remove the stem and seeds from the bell peppers and cut into bite-sized chunks. Chop the rest of your vegetables.

Layer in the Crock Pot:
Add the chicken, potatoes, carrots, parsnip, celery, leek, bell peppers, mushrooms, onion, and minced garlic to the crock pot.

Add the Seasonings and Tomatoes:
Pour in the can of diced tomatoes (with juice). Sprinkle in paprika, cayenne pepper, red pepper, cloves, salt and black pepper. Stir gently to combine. Add the bay leaves on top.

Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the potatoes and vegetables are soft. I always cook on low. For whatever reason, I think that the longer it cooks the better the taste. All the juices from the veggies have more time to marinate so the stew is more flavourful.

Looking for a new slow cooker for your stews? Try Amazon

Using the crock pot in the past was never my first choice. I just didn’t like the scrubbing and cleaning heavy ceramic insert. One day I was shopping on Amazon and accidentally discovered slow cooker liner. What a genius idea. When the order arrived I tried it next day and it was awesome. Your place the liner inside the pot and fill it up with all the ingredients you want. When it’s cooked, empty the liner and dispose it. I honestly can’t remember when was the last time I had to clean my slow cooker. All I have to do now is to wipe the ceramic insert with the cloth or paper tower and that’s it. My 15 years old crock pot looks like brand new and I’ve been using it at least 2 – 3 times a months.

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Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the stew into bowls and garnish with fresh chopped parsley.

This stew pairs beautifully with crusty bread.

Have you tried my wife’s Classic Slow Cooker Beef Stew? To say it’s awesome would be an understatement.