Low Sodium Crockpot Chicken Stew

Total time6 hr 20 min

Prep time20 min

Cook time6 hr

This slow-cooked stew builds deep flavor the old-fashioned way, starting with chicken thighs seared until the skin turns deep golden brown before settling into the crockpot for hours of gentle cooking. Onion, garlic, and tomato paste form a rich base, while carrots, celery, and Yukon Gold potatoes turn tender and creamy as everything simmers together with thyme, rosemary, and bay leaves. The broth thickens naturally into a silky, stick-to-your-ribs texture, and shredded chicken folded back in with sweet frozen peas gives every spoonful great contrast in color and bite. A scatter of fresh parsley at the end brightens the whole pot right before serving. It's a comforting, ladle-into-a-bowl kind of dinner that fits neatly into a lower-sodium routine, letting herbs, garlic, and slow-cooked vegetables do the heavy lifting on flavor.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb yukon gold potatoes, cut into 1-inch chunks
2 tbsp tomato paste
3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
3 tbsp all-purpose flour
1 cup frozen peas

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer to the slow cooker insert.

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