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Slow Cooker Chicken Stew
with carrots and potatoes over polenta

Active: 20 minTotal: 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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)


  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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This meal has 25 reviews

Halved the stock. Not enough flavor, very flat.

By: Rhoda
Posted: Mar 24, 2018
Diet: Original

Stew was tasty but watery, I think I'll halve the broth next time. I used half thighs and half drumsticks. Base was a disaster. Put way too much garlic (2x, seemed like a good idea at the time) in the cauliflower and the microwave didn't cook it adequately so it was basically cauliflower rice (not purée) with an overwhelming amount of raw garlic and was inedible. Next time I'll roast the cauliflower and garlic to avoid this.

By: Danica
Posted: Dec 06, 2016
Diet: Paleo

Needed twice as much polenta, but really good.

By: Robin
Posted: Aug 18, 2016
Diet: Original

This was really great! I reduced the tomato paste to just one tablespoon, used spicy red pepper diced tomatoes, and added crushed red peppers, cayenne, and garlic powder. We made the polenta with the Parmesan cheese and 1/3rd cup of whipping cream -- loved it. Ate it on the side instead of with the stew on top.

By: Sundi
Posted: Feb 10, 2015
Diet: Original

I roasted the cauliflower and garlic instead of microwaving. This stew is fantastic!!

By: Rebecca
Posted: Nov 05, 2014
Diet: Paleo

This was absolutely delicious and I love having leftovers. I replaced the diced tomatoes with a 28 oz can of crushed tomatoes and also added some corn. This is perfect cool weather eating!

By: Aishah
Posted: Sep 16, 2014
Diet: Original