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Slow Cooker Chicken Stew
with carrots and potatoes over polenta

Active: 20 min Total: 8 hr 20 min
You’ll love how easy this hearty stew comes together when your slow cooker does the work. I use bone-in chicken for some extra flavor. Vegetarians will use dried beans which will absorb all the flavors of the stew as they cook to a creamy consistency. Even if you’re a carnivore, choose the vegetarian version if you’re looking to save some money - dried beans are an inexpensive source of protein! Spoon over creamy polenta for a rustic fall dish. Our paleo folks will be making pureed garlic cauliflower instead.


  • Milk, cream, or half and half - 2/3 cup
  • Salt - 1/2 tsp
  • Polenta - 2/3 cup , dried and uncooked ((May also be known as cornmeal. You can also sub cooked polenta))
  • Parmesan cheese (opt) - 1/4 cup
Slow Cooker Chicken, Carrots, and Potato Stew:
  • Skinless bone-in chicken - 2 lbs ((I used drumsticks))
  • Onions - 1 , chopped
  • Carrots - 1 lb , chopped
  • Russet potatoes - 1 , cubed
  • Cooking oil - 2 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Rosemary - 2 sprigs
  • Bay leaves - 2
  • Tomato paste - 1/4 cup
  • Chicken stock - 3 cups
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp


  1. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done night before)
  2. Onions / Carrots / Potatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Sear chicken (optional but otherwise the chicken looks kinda pale and sad) - Heat up a skillet over medium-high heat. Add cooking oil and then sear on each side for 3 minutes, until golden. (Can be done night before)
  4. Start slow-cooking - Place seared chicken, onions, carrots, potatoes, diced tomatoes, rosemary, bay leaves, tomato paste, stock, 1 tsp.(5 ml) salt, and ¼ tsp. (1.23 ml) pepper in a slow cooker. Cook on low for 8 hours or on high for 4 hours. (Can be done night before)

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  1. For polenta, use 3x the amount of water and the same amount of dairy as polenta. Combine water and dairy in a saucepan (or rice cooker - yes, you can make it in a rice cooker!). Add in ½ tsp. (2.5 ml) salt and then stir in polenta. Cover and bring to a boil, keeping a watchful eye on it as the dairy can easily boil over. Cook uncovered at a simmer until polenta has absorbed all the liquid. Finish with parmesan cheese if using.
  2. Season chicken stew to taste with salt and pepper. I added quite some hot sauce to mine for a kick as well. Fish out rosemary stems and bay leaves and serve stew over creamy polenta.



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