If you’re craving cozy comfort food that practically cooks itself, this Slow Cooker Chicken Stew is the answer. It’s hearty, flavorful, and loaded with tender chicken, veggies, and a savory broth that thickens into the perfect stew consistency. With just a few minutes of prep, you can let your crockpot do the work while your kitchen fills with mouthwatering aromas
Why You’ll Love This Spectacular Stew
- Hearty & Filling. Packed with protein, veggies, and potatoes for a complete one-pot meal.
- Effortless Cooking. Just toss everything into the slow cooker and let it simmer to perfection.
- Family-Friendly. A dish everyone loves, from kids to adults.
- Make-Ahead Friendly. Perfect for meal prep, reheats beautifully, and even freezes well.
Whether you’re feeding a crowd or just want leftovers for the week, this Slow Cooker Chicken Stew will quickly become a staple in your recipe rotation.
What Does Slow Cooker Chicken Stew Taste Like?
Slow Cooker Chicken Stew is the ultimate comfort food. The chicken turns melt-in-your-mouth tender, the vegetables absorb the savory broth, and the stew develops layers of flavor as it cooks low and slow.
Unlike stovetop versions, the crockpot method guarantees ease without sacrificing taste. It’s a wholesome, nourishing dish that warms you from the inside out.
Ingredients You’ll Need
- Chicken Thighs or Breasts - The star protein of the stew. Thighs provide more richness and tenderness as they cook slowly, while chicken breasts are a leaner option if you prefer less fat.
- Potatoes - Hearty and filling, they absorb the flavors of the broth while holding their shape, making the stew more substantial.
- Carrots - Add a natural sweetness and a pop of color that balances the savory broth.
- Celery - A key aromatic that brings depth and classic stew flavor to the base.
- Onion & Garlic - Build the savory backbone of the stew, adding aroma and flavor complexity.
- Chicken Broth - Forms the liquid base of the stew, infusing everything with rich, savory flavor; low-sodium broth allows better control over seasoning.
- Tomato Paste - Adds a subtle tang and deepens the broth’s flavor with a touch of richness.
- Bay Leaf & Thyme - Earthy, aromatic herbs that slowly infuse the stew with comforting flavor as it simmers.
- Salt & Pepper - Essential seasonings that bring balance and enhance every layer of flavor.
- Cornstarch Slurry - Used to thicken the stew if you prefer a richer, creamier consistency.
How To Make Slow Cooker Chicken Stew
- Prepare the Ingredients. Chop your potatoes, carrots, celery, and onion into bite-sized pieces. Mince the garlic for that extra savory punch.
- Add to Slow Cooker. Place chicken, vegetables, garlic, broth, tomato paste, and seasonings into the crockpot. Stir to combine.
- Slow Cook. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until chicken and veggies are tender.
- Dice & Thicken. Remove the chicken, chop it into bite-sized chunks, and return it to the pot. If desired, stir in a cornstarch slurry to thicken the broth.
- Garnish & Serve. Remove bay leaf, taste for seasoning, and garnish with fresh parsley before serving. Pair with crusty bread or a side salad for a complete meal.
Tips And Tricks
Making Slow Cooker Chicken Stew is all about building deep, comforting flavors while letting the slow cooker do the hard work. With just a few simple techniques, you can take your stew from good to unforgettable. Here are some tips and tricks to help you get it just right:
- Cut Vegetables Evenly. Uniform pieces ensure even cooking.
- Add Greens at the End. Stir in spinach or kale during the last 15 minutes for extra nutrients.
- Adjust Thickness. For a creamier stew, stir in a splash of cream or coconut milk before serving.
Variations
One of the best things about Slow Cooker Chicken Stew is how versatile it can be. You can easily switch up ingredients to match your taste, dietary needs, or whatever you have on hand. Here are some delicious variations to try:
- Creamy- Add a half cup of heavy cream or coconut milk for a rich, creamy broth.
- Spicy- Stir in a teaspoon of red pepper flakes or hot sauce for a kick.
- Gluten-Free- Skip flour-based thickeners and use cornstarch or arrowroot slurry.
- Low-Carb- Swap potatoes for cauliflower florets.
What To Eat With Slow Cooker Chicken Stew
Slow Cooker Chicken Stew is hearty and satisfying on its own, but pairing it with the right sides can make your meal even more comforting and complete. Here are some delicious options to enjoy with it:
- Bread or Dinner Rolls - Perfect for soaking up the savory broth.
- Salad - A light, fresh green salad balances the richness of the stew.
- Rice or Quinoa - Serve the stew over grains for an even heartier meal.
- Roasted Vegetables - Complement the stew with roasted Brussels sprouts, green beans, or squash.
How Long Does It Last?
Slow Cooker Chicken Stew lasts 3 to 4 days in the refrigerator when stored in an airtight container. Reheat it gently on the stove or in the microwave until warmed through.
Can You Freeze It?
Yes! This stew freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or bags. Lay flat for easier storage.
When you’re ready to enjoy your leftovers, thaw overnight in the fridge and reheat until hot. The flavors often taste even better after freezing, making this an excellent meal prep recipe.
More Simple Slow Cooker Recipes
- Hawaiian Meatballs
- Pulled Pork Sliders
- Slow Cooker Butter Chicken
- Crock Pot Chicken Tortilla Soup
- Little Smokies
Slow Cooker Chicken Stew Recipe | Easy And Comforting Stew
Ingredients
- ▢ 2 pounds Boneless Skinless Chicken Thighs
- ▢ 1 1/2 pounds Russet Potatoes , peeled and cubed
- ▢ 3 Carrots , diced
- ▢ 2 stalks Celery , chopped
- ▢ 1 Onion , diced
- ▢ 4 cups Chicken Broth
- ▢ 2 tbsp Tomato Paste
- ▢ 1 Bay Leaf
- ▢ 1 tsp Dried Thyme
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black pepper
- ▢ 2 tbsp Cornstarch , optional, for thickening
Instructions
- Prepare the Ingredients. Chop your potatoes, carrots, celery, and onion into bite-sized pieces. Mince the garlic for that extra savory punch.
- Add to Slow Cooker. Place chicken, vegetables, garlic, broth, tomato paste, and seasonings into the crockpot. Stir to combine.
- Slow Cook. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until chicken and veggies are tender.
- Shred & Thicken. Remove the chicken, chop it into bite-sized pieces, and return it to the pot. If desired, stir in a cornstarch slurry to thicken the broth.
- Garnish & Serve. Remove bay leaf, taste for seasoning, and garnish with fresh parsley before serving. Pair with crusty bread or a side salad for a complete meal.
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Slow Cooker Chicken Stew Recipe | Easy And Comforting Stew
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs
- 1 1/2 pounds Russet Potatoes peeled and cubed
- 3 Carrots diced
- 2 stalks Celery chopped
- 1 Onion diced
- 4 cups Chicken Broth
- 2 tbsp Tomato Paste
- 1 Bay Leaf
- 1 tsp Dried Thyme
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black pepper
- 2 tbsp Cornstarch optional, for thickening
Instructions
- Prepare the Ingredients. Chop your potatoes, carrots, celery, and onion into bite-sized pieces. Mince the garlic for that extra savory punch.
- Add to Slow Cooker. Place chicken, vegetables, garlic, broth, tomato paste, and seasonings into the crockpot. Stir to combine.
- Slow Cook. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until chicken and veggies are tender.
- Shred & Thicken. Remove the chicken, chop it into bite-sized pieces, and return it to the pot. If desired, stir in a cornstarch slurry to thicken the broth.
- Garnish & Serve. Remove bay leaf, taste for seasoning, and garnish with fresh parsley before serving. Pair with crusty bread or a side salad for a complete meal.
Slow Cooker Chicken Stew Recipe | Easy And Comforting Stew https://twosleevers.com/slow-cooker-chicken-stew-recipe/
If you’re a fan of savory-sweet flavors and melt-in-your-mouth vegetables, you’re going to love this Miso Eggplant recipe (Nasu Dengaku)! Roasted eggplant halves are brushed with a rich miso glaze that caramelizes beautifully under the broiler, creating an irresistible side dish or vegetarian main that’s packed with umami.
Why You’ll Love This Spectacular Side Dish
- Quick & Easy. Ready in about 30 minutes with simple prep and roasting.
- Umami-Packed. The miso glaze delivers deep, savory flavor balanced with a touch of sweetness.
- Healthy. Eggplant is naturally high in fiber and low in calories, while miso adds probiotics and nutrients.
- Restaurant-Quality. With just a few pantry ingredients, you’ll achieve the flavor and presentation of your favorite Japanese restaurant at home.
Whether you’re making this as a side dish, part of a rice bowl, or even a light main course, miso eggplant is a dish that everyone will want seconds of.
What Does Miso Eggplant Taste Like?
Miso eggplant (or Nasu Dengaku) is a classic Japanese dish known for its deep umami flavor and tender, silky texture. The eggplant roasts until creamy inside, while the miso glaze caramelizes into a slightly sticky, flavorful coating.
It’s naturally vegetarian and can easily be made vegan by swapping out honey for maple syrup in the glaze.
Is It Healthy?
Yes, miso eggplant is generally considered a healthy dish, especially when enjoyed in moderation.
Eggplant itself is low in calories and rich in fiber, antioxidants, and vitamins, making it great for digestion and overall wellness. The miso glaze provides beneficial probiotics when using fermented miso paste, which can support gut health and immunity. Ingredients like sesame oil, garlic, and ginger add not only flavor but also heart-healthy fats and anti-inflammatory properties.
While the glaze does contain some natural sweeteners like honey or maple syrup, these are used in small amounts to balance flavors.
Ingredients You’ll Need
- Eggplants - The base of the dish. Japanese eggplants are tender and less bitter, while globe eggplants are heartier; both roast into a silky texture that absorbs the glaze beautifully.
- Soy Sauce – Deepens the savory notes and balances the natural sweetness of the miso and honey/maple syrup.
- Miso Paste - The star of the glaze. White miso (shiro miso) provides a slightly sweet, mellow umami flavor that caramelizes perfectly under heat.
- Rice Vinegar - Adds acidity and brightness, preventing the glaze from becoming too heavy.
- Sesame Oil - Brings a nutty, toasty aroma and enhances the Japanese-inspired flavor profile.
- Honey or Maple Syrup - Lends sweetness while also helping the glaze caramelize and achieve that glossy finish. (Maple syrup makes it vegan-friendly.)
- Garlic & Ginger - Infuse the glaze with warm, aromatic depth, making it even more flavorful.
- Sesame Seeds & Scallions - Final garnishes that add crunch, freshness, and visual appeal, balancing the tender eggplant and rich glaze.
How To Make Miso Eggplant
- Prepare the Eggplant. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. Brush lightly with sesame oil.
- Roast Until Tender. Place eggplant halves on a parchment-lined baking sheet, cut side up. Roast for 20–25 minutes, until the flesh is soft and golden.
- Make the Miso Glaze. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and honey (or maple syrup). Add garlic and ginger if using.
- Glaze and Broil. Remove eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2–3 minutes until caramelized and slightly charred at the edges.
- Garnish and Serve. Sprinkle with sesame seeds and scallions. Serve hot as a side dish, over rice, or as part of a veggie platter.
Tips And Tricks
Making miso eggplant at home is simple, but a few helpful techniques can take this dish from good to restaurant-quality. From preparing the eggplant correctly to perfecting the miso glaze, these tips will ensure your dish turns out flavorful, caramelized, and satisfying every time:
- Score the Eggplant - Lightly score the flesh in a crisscross pattern. This helps the miso glaze soak in and ensures even cooking.
- Salt and Rest - Sprinkle cut eggplant with salt and let it sit for 15–20 minutes. This draws out excess moisture and bitterness, making the final dish more tender and flavorful.
- Use White (Shiro) Miso - It’s the mildest and slightly sweet, which balances beautifully with the glaze. Red miso can be stronger and saltier, so adjust accordingly.
- Brush Generously - Don’t be shy with the glaze. Coat the eggplant well so it caramelizes nicely under high heat.
Variations
Perfect! Miso eggplant is a versatile dish, and there are plenty of delicious ways to switch it up to suit your taste. Here are some creative variations you can try:
- Spicy - Add chili paste, sriracha, or a pinch of red pepper flakes to the miso glaze for a kick of heat.
- Sesame-Lover’s - Increase the sesame oil and top with toasted sesame seeds or a drizzle of tahini for a nutty, rich finish.
- Grilled - Instead of roasting or broiling, toss the eggplant on the grill. The smoky char pairs beautifully with the sweet-savory glaze.
- Ginger-Miso - Amp up the aromatics by adding freshly grated ginger to the glaze for extra warmth and depth.
What To Eat With Miso Eggplant
Miso eggplant is bold, savory, and slightly sweet, making it a versatile dish that pairs beautifully with a variety of sides and mains. You can enjoy it as a light vegetarian entrée or as a flavorful side dish alongside proteins.
- Rice - Classic and simple, rice soaks up the rich miso glaze perfectly.
- Quinoa or Brown Rice - For a heartier, nutrient-packed pairing with extra fiber and protein.
- Noodles - Soba or udon noodles tossed with sesame oil or soy sauce make a great complement.
- Tofu or Tempeh - Pan-seared or grilled, these plant-based proteins pair well with the umami glaze.
- Grilled Fish or Chicken - The savory-sweet flavor of miso eggplant balances lean proteins beautifully.
How Long Does It Last?
Cooked miso eggplant can be stored in an airtight container in the refrigerator for 2–3 days. Reheat in the oven or air fryer for the best texture.
Can You Freeze It?
It’s best to enjoy miso eggplant fresh, as eggplant can become mushy once frozen. If you must, freeze cooked eggplant without glaze, then thaw and glaze just before reheating.
More Excellent Eggplant Recipes
- Eggplant Rollatini
- Tomato Eggplant Soup
- Malai Baingan
- Baba Ganoush
- Instant Pot Eggplant Pasta
Miso Eggplant Recipe | Japanese-Inspired Nasu Dengaku
Ingredients
- ▢ 2 Eggplant
- ▢ 2 tbsp Soy Sauce
- ▢ 3 tbsp White Miso Paste
- ▢ 1 tbsp Rice Vingear
- ▢ 1 tbsp Sesame Oil
- ▢ 1 1/2 tbsp Honey
- ▢ 2 cloves Garlic , minced
- ▢ 1 tsp Ginger , grated
- ▢ 1 tbsp Sesame Seeds
- ▢ 2 Scallions , sliced
Instructions
- Prepare the Eggplant. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. Brush lightly with sesame oil.
- Roast Until Tender. Place eggplant halves on a parchment-lined baking sheet, cut side up. Roast for 20–25 minutes, until the flesh is soft and golden.
- Make the Miso Glaze. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and honey (or maple syrup). Add garlic and ginger if using.
- Glaze and Broil. Remove eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2–3 minutes until caramelized and slightly charred at the edges.
- Garnish and Serve. Sprinkle with sesame seeds and scallions. Serve hot as a side dish, over rice, or as part of a veggie platter.
