That first hiss from the cooker tells you something good is happening. You might notice the sealing ring doing its job, locking in that tasty steam. It’s like a signal that all those ingredients are starting to mingle real good inside.

Slow cooker chicken stew in pot capturing sealing ring and steam — Sealing ring locking in flavors and steam for perfect chicken stew.

You’ll catch the float valve pop up showing you it’s pressurized just right. That sound and sight kinda sets the mood for a meal that’s gonna warm your belly big time. You can almost smell the broth depth thickening even before you lift the lid.

Sometimes you find yourself just waiting by the cooker, peekin’ for those steam cues to slow down. It’s a bit like a countdown timer, but way more soothing. When you finally do the natural release, you know it’s gonna be worth every minute.

The Real Reasons You Will Love This Method

You get tender chicken that falls apart without any guesswork.
The sealing ring traps every bit of flavor and steam inside, making broth hella rich.
Stew cooks slow enough to blend tastes but fast enough so you ain’t waitin’ all day.
Kinda foolproof since the float valve tells you when it’s pressurized perfectly.
You only gotta throw stuff in and forget it until the timer’s up.
Cleaning after is easy ‘cause the cooker handles all that simmering jazz.

What Goes Into the Pot Today

1.5 pounds boneless, skinless chicken thighs all seasoned with salt and pepper.
A tablespoon of olive oil to give that golden sear before slow cooking.
Three chopped carrots bringing sweet earthiness you’ll love.
One yellow onion chopped adds some punch and body to the stew.
Five cloves of garlic chopped for that aromatic kick.
Two russet potatoes peeled and diced that soak up all the flavors real nice.
Two tablespoons coconut aminos giving a subtle umami boost instead of soy sauce.
A mix of herbs and spices: 1 teaspoon salt, ¾ teaspoon oregano, ½ teaspoon rosemary, and a bay leaf.
Two and a half cups of chicken broth for the stew base, plus a cup of almond milk or your milk of choice to make it creamy.
Two tablespoons cornstarch or arrowroot to thicken it all up before you serve.

Ingredients in slow cooker for chicken stew including chicken, vegetables and herbs — Layers of chicken, veggies, and herbs ready for a cozy stew.

Walking Through Every Single Move

First, you season your chicken thighs real good with salt and pepper. Don’t be shy here, you want that flavor locked in from the start.

Next, heat that olive oil right in a skillet on medium heat. Get it hot enough so when the chicken hits the pan, it sizzles and gets a golden crust. Give each side about 2 to 3 minutes; you want ’em browning, not burning.

Then, scoop those browned thighs and drop ’em into your slow cooker. This is where the stew kinda starts happening.

Time to add all your veggies—the chopped carrots, onion, garlic, and diced potatoes. Toss ’em right in on top of the chicken.

Pour your coconut aminos over everything, then sprinkle your salt, oregano, rosemary, and toss in that bay leaf. Give it a good stir so all those flavors start making friends.

Place the lid on tight and set your cooker either to low for 6 to 7 hours or high for 3 to 4 hours. This slow simmer lets everything get tender and blended just right.

When the timer goes off, do a natural release to let the float valve drop on its own. Then shred the chicken with two forks right in the pot and mix it through the veggies and broth. That’s your stew, ready to dive into.

Time Savers That Actually Work

Chop your veggies the night before and stash ’em in the fridge. When you’re ready, just dump ’em right in the pot—easy peasy.

Use pre-cut frozen veggies if you’re super pressed for time. They thaw quick and still get tender during the long cook.

Sear the chicken in batches to save you scrubbing the pan too much later on. Less mess means happier you.

If you forget to thaw your chicken, no worries. Just add extra cook time and keep an eye on that float valve to make sure it presses up fine.

When You Finally Get to Eat

First bite means you notice that broth depth the slow cooker builds so well. It's rich and comforting, wrapping your whole mouth with warmth.

The chicken is crazy tender, almost melting apart on your fork. You remember searing it broke that skin and kept it juicy inside.

Vegetables soak up that rich broth flavor, especially those potatoes which are soft but not mushy. Carrots give a slight sweetness that balances everything out.

The herbs and garlic sneak in and bring this cozy, slightly woodsy aroma that makes it feel like a home-cooked hug. It’s the kind of dinner you keep dreaming about till next time.

Served slow cooker chicken stew on plate with herbs — Ready to serve: a hearty bowl of chicken stew packed with tender meat and flavorful broth.

How to Store This for Later

Put your leftover stew in an airtight container and keep it in the fridge. It'll last about 3 to 4 days and taste even better as flavors mingle.

You can also freeze portions in freezer-safe containers. Just remember to leave some room on top 'cause liquids expand when frozen.

When reheating, thaw it first in the fridge overnight if frozen. Warm on low heat in a pot or microwave stirring often to keep that broth nice and smooth. Don’t forget to check your stew depth; add a splash of water or broth if it’s gotten too thick.

Your Most Asked Questions Answered

Can I skip searing the chicken? You can, but searing gives extra flavor and keeps the meat juicier. Worth the few extra minutes, y’all. For more tips on searing techniques, see our Classic Crockpot Pierogi Casserole with Kielbasa post.
What if my float valve doesn’t pop up? Make sure your sealing ring is on right and the lid’s locked. No pop might mean not enough liquid or a leak.
Can I use chicken breast instead of thighs? Yep, but thighs stay juicier and don’t dry out during slow cooking like breasts might.
How thick should my broth be? You want it kinda thick but still spoonable. Use the cornstarch or arrowroot to thicken it at the end if needed.
Why does the natural release matter? It lets pressure drop slowly so juices don’t get all dried out and the meat stays tender.
Can I swap out almond milk for something else? For sure. Use any milk you like or even heavy cream if you want richer. Just be careful with cook times if it’s dairy.