There’s something about the aroma of simmering chicken and vegetables that turns an ordinary evening into a moment to savor. I remember one chilly Tuesday when I came home distracted, juggling emails and grocery bags—my mind somewhere between work and dinner plans. The slow cooker was already humming, filled with chicken legs nestled among colorful veggies and herbs. The kitchen filled with a gentle, earthy scent, promising a meal that would warm more than just my stomach. By the time I finally sat down to eat, the stew was tender and rich, the flavors melding into something deeply satisfying. It wasn’t perfect—I think I might have added just a touch too much pepper—but that little imperfection made it feel homemade, real.

A hands-off recipe that lets you set it and forget it while building deep, layered flavors.
It’s simple — and that’s kind of the point, making it approachable for busy weeknights.
Loaded with veggies and tender chicken, it’s a filling comfort meal that feels nourishing without being overly complicated.
The slow cooking process means the chicken falls off the bone, but you’ll want to watch the timing just right to avoid drying out the meat.

If you’re new to slow cooker stews, don’t worry—this one is forgiving. A few tweaks here and there won’t ruin the whole pot, so feel free to experiment with seasonings or swap out vegetables based on what you have. You might even find yourself making it on repeat.

Slow Cooker Chicken Legs Stew

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A hearty and flavorful slow cooker chicken legs stew with tender chicken, vegetables, and a rich broth, perfect for a comforting meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

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6 chicken legs, skin on
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes with juice
4 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Season the chicken legs with salt and black pepper on all sides.
Brown the chicken legs in the skillet for about 4 minutes per side until golden. Remove and set aside.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the onions and garlic to the slow cooker.
Add carrots, celery, potatoes, red bell pepper, and green beans to the slow cooker.
Pour in the diced tomatoes with their juice and chicken broth.
Add dried thyme, dried rosemary, bay leaf, and season with additional salt and pepper to taste.
Place the browned chicken legs on top of the vegetables and broth in the slow cooker.
Cover and cook on low for 6 hours until the chicken is tender and cooked through.
Remove the bay leaf and discard.
Gently stir the stew to combine all ingredients.
Serve hot, garnished with chopped fresh parsley.

When I make this stew, I usually use a medium-sized slow cooker, nothing fancy. It’s the kind of meal that works well with a crusty loaf of bread or a simple green salad to balance the richness. If I’m feeling adventurous, I toss in some mushrooms or switch up the herbs, but honestly, the thyme and rosemary combo is pretty reliable. Sometimes I don’t peel all the potatoes perfectly, and that’s okay—it adds a bit of rustic texture. You might try using boneless chicken legs, but I haven’t tested that enough to say how it changes the cooking time or flavor.

FAQ

Can I use frozen chicken legs? Yes, but you might want to thaw them first to ensure even cooking throughout the stew.

Can I make this stew ahead of time? Absolutely. It tastes even better the next day after the flavors have mingled overnight in the fridge.

Is it possible to make this on the stovetop? You could, but you’d need to adjust the cooking time and keep an eye on the liquid levels to avoid drying out the stew.

When the weather turns cool and your schedule is packed, this slow cooker chicken legs stew is a quiet hero in the kitchen. Give it a try—you might find that it becomes your go-to for those evenings when you want a warm meal without the fuss.