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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew is a big pot of comfort just waiting for you to make! I used the Ninja Foodi slow cooker, but any slow cooker will work or you can make it on the stove or even pressure cook it! Instructions are on website for the various ways to make this delicious stew! Keto and Vegetarian options are also included in the recipe post! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇

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You can find the written recipe as well as instructions for making it keto or vegetarian on The Salted Pepper website: https://thesaltedpepper.com/slow-cooker-chicken-stew/

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What do you think?

Written by TheChef

46 Comments

  1. We just finished eating. the slow cooker chicken stew was absolutely delicious. I had some trouble understanding how to set the timer and temp for slow cooking in my ninja foodi – finally found the information I needed. It is a great dish. I served with some artisan bread for DH (defrosted a thick slice , buttered and placed it in Air Crisp for 3 minutes) very happy with the recipe. Thx, Louise.

  2. Looks delicious and so easy. I especially love the idea of using the shredded potato for thickening. Have a great day! I also love how REAL your videos are as you say 😊 💛

  3. Made this today and it was absolutely delicious. I will cut the veggies smaller next time however. I had to cook longer and then simmer on medium for 20 minutes but it was well worth the wait! Thank you!!!

  4. I’m so glad I found your channel! I appreciate the tips and how thoroughly you explain everything, even the mistakes! This looks amazing! ❤

  5. This looks amazing! Thank you so much!! I’m going to try this tomorrow!!
    You know what’s so stupid? …. I’ve had my brand new instant pot in the box forever….. I think I’m afraid to try it because my grandma used to put the fear of God in us all about pressure cookers lol (I’m 51) but you’ve inspired me and I’m gunna OPEN THAT BOX!! Blessings to all 💕❤️🙏 ( thanks in advance for not laughing at my irrational fear🤪)

    • Once you start using it, you will get very comfortable! The electric pressure cookers have tons of safety mechanisms built in.

    • Read the manual first then watch pressure luck on YouTube and he will teach you how to understand the pot and then you are on your way to using your pressure pot it’s really safer than grandma’s my dad did the same thing to us.good luck.always make sure your lid is shut right.

    • @Diana Lovato, thank you very much!! I’ll check out his channel, Lord knows I could use all the help I can get!! 😂
      I grew up on my grandparents farm, in late August/early September, gramma would pull out the pressure cooker to can Concord Grape Juice and jelly. We were only allowed in the house to go potty and when we did, we had to ask for permission, when the pressure cooker was in use! Lord knows, it was probably from the 1940’s 🤪……. anyways…… so this is what started my silly fear of pressure cookers! I’m so excited to try the instant pot tho, you’ve all helped calm my silly fears!! I really miss my gramma around these cold fall/pre Holiday days 😢
      Happy cooking everyone!! 💕❤️🙏🇺🇸

    • @Trina your grandmother was right. And smart. Lots of people had serious burns, with horrific scarring, (especially to the face) from old time pressure cooker explosions.

    • I was like you – a bit scared to start using my InstantPot. Today’s InstantPot is not at all like your mother’s pressure cooker. I watched a few videos on YouTube which helped with my confidence. Then the first thing I made was a cheesy chicken and rice recipe. It was very easy and it turned out great. Then I made a beef dish followed by St. Louis ribs. I highly recommend doing ribs in the InstantPot. I applied a store-bought rub, refrigerated them overnight, and then put them in the InstantPot the next day, and they cooked up fork tender, nearly falling off the bones. After they cook, you slather them with barbecue sauce and lay them on a cookie sheet and broil each side to caramelize the sauce. Delicious!

  6. I made this, too (in a Dutch oven), and it’s delicious. Added fresh rosemary and dill. Didn’t need any additional thickening at the end of cooking. Tasted even better the second day than it did freshly made!

    • I do normally cook and let the food make it fermentation and it works indeed taste even better, after the 2 day some dishes go more flavorish and 👌 nice

    • 10/29/22…As an Atlanta born/raised girl who lived/went to school/worked until retirement….then moved with my GA rescue 🐕 to Central FL…I always cook for a group. I eat my food the 1st evening + refridge enough for next day’s lunch &/or dinner….The balance I put in individual sized baggies + freeze for future meals.
      Friends are amazed b/c I ALWAYS HAVE MEALS READY for when I feel like eating 😋 something I made…or when I have unexpected company….
      Learned to do this many years ago!
      Just sayin’…..

  7. I am only halfway through this video, but I have to say how impressed I am with you as a TEACHER! Thank you! I am already learning so much, AND you are giving me confidence, in that you are doing many of the same things that I have been doing (almost ignorantly) correctly over the years!!!! I guess I am not so terrible of a cook after all…. haha LOL 😊

  8. I have worked in kitchens since I was 15 and still nothing beats a good home cooked recipe like this. This is my favourite type of food. Great video and food looks even better. thats a sub from me.

    • Rob P. cream helps not only with flavour and texture but with thickening too. If you dont want to us cream then you could make it a brown stew and us gravy thickening. Not sure where you are or if you have it but in the UK we have bistro powder which will work well. If has no flavouring so it will be ok.

  9. I just found your site and am so happy. Being a senior citizen , I don’t cook much , but I will definite your recipe for Chicken Stew. You are a wonderful teacher , giving clear , easy step by step instructions . You will become my favorite.

  10. Made this last night, it was absolutely incredible! So savory and delicious! Thank you for sharing! 😃

  11. Instead of flour or cornstarch to thicken, try potato flakes. Stir into hot liquid…works wonderfully!

  12. I made this tonight and it was delicious. Thank you for the detailed info you give – it means a lot to this amateur lockdown cook :)

  13. Looking forward to trying this with the Ninja slow cooker function! You mentioned garlic bread… My favorite (thanks to a gift from my father-in-law many many years ago of the seasoning) is using the seasoning Garlic Garni. I buy mine online, but he had bought a bottle for me from a seasonal home show… they have a regular version and also a lower-salt version. Cut the bread into slices, spread butter on each, sprinkle over the Garlic Garni, and grate fresh Parmesan cheese over the top. Broil till bubbly. It would be great with this! Thank you!

  14. I made your recipe with a few changes just for personal taste. I omitted the mushrooms and celery as I don’t really like their texture in soup and I caramelized my onions which I chopped in thin slices and added in Herbes de Provence. It was super tasty. I am very selective with what I want my soups and stews to look like, so this is the first time I ever used such large slices of my vegetables and fruits, and I am so glad that I did! And I used my old crockpot that was given to me by my grandmother which worked wonderfully for the recipe.

  15. OMG this lady is adorable and I am loving her recipes and the presentation. And I like real stuff that stays pretty simple!!

  16. I was never taught how to cook things and I would love to be in the kitchen with you I think it would be so pleasant. Thanks for the recipe

  17. I really enjoyed this, thanks. I like your enthusiasm, presentation, instructions and the fact that it’s not all “perfect,” edited and you admit where you might have gone wrong.
    I love “Slow Cooking” stews, in an actual Slo-Cooker.
    I have a 1.5 ltr, with an “Auto” function. I use it almost every week and usually like the results!

  18. I’m just 30 seconds in and I get that “good person” energy from her. Very enjoyable to watch.

  19. That’s exactly what differentiates a soup from a stew! Thank you for an informative, interesting recipe.

  20. I love the way you explain everything, and even left a margin for error, like the carrots. You didn’t sugar coat but said the carrots could have been smaller and they weren’t as tender. I appreciate that, you’re a great cook, you showed nobody is perfect. I tried your chicken stew using my crockpot, its delicious. My family and I thanks you! ❤