There’s something about a stew that feels like a warm hug on a chilly evening. This beef and chicken crockpot stew has been my go-to when I want a meal that’s both comforting and fuss-free. I remember one slow Sunday afternoon when I tossed everything into the crockpot around lunchtime, intending to get a head start on dinner. The house gradually filled with that rich, earthy aroma of simmering meat and herbs—just enough to make me pause my reading and peek into the kitchen a little too often. The potatoes and carrots softened perfectly, though I might have left the peas in a bit too long—they got a little mushy, but honestly, it didn’t ruin the whole thing. It was just that kind of casual, forgiving meal that invites you to relax and enjoy.
There’s a quiet pleasure in knowing the crockpot does most of the work. The blend of beef and chicken adds layers of flavor that you don’t get from just one or the other. Plus, the mix of herbs and tomato paste gives it a subtle tang and warmth without overwhelming the senses. It’s satisfying without being heavy, and it pairs beautifully with a crusty bread or even a simple green salad if you want to keep things light.
- It’s hearty enough to feel like a proper meal but not so complicated that you dread making it.
- The slow cooker method means you can start it in the morning and come home to a ready-to-eat dinner, though sometimes I get a little impatient and peek in earlier than I should.
- The combination of beef and chicken adds nice depth, but it does mean the flavors are a bit more subtle than a stew made from just one protein.
- It’s simple — and that’s kind of the point.
If you’re wondering about the texture, don’t worry too much. The stew thickens just right, and the vegetables hold their shape mostly, except when you leave it a bit longer than planned like I did. It’s forgiving, like a meal that’s meant to be savored without fuss.
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Beef and Chicken Crockpot Stew
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Description
A hearty and flavorful crockpot stew combining tender beef and chicken with vegetables, slow-cooked to perfection for an easy and comforting meal.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 medium carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
4 medium red potatoes, cut into 1-inch cubes
1 cup frozen peas
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons all-purpose flour
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add beef stew meat and brown on all sides, about 5 minutes. Remove beef and set aside.
In the same skillet, add chicken pieces and brown for 3-4 minutes until lightly golden. Remove chicken and set aside.
In a small bowl, mix flour with a little water to make a slurry and set aside.
Add chopped onion, carrots, and celery to the crockpot.
Add browned beef and chicken on top of the vegetables.
Add minced garlic, red potatoes, and frozen peas to the crockpot.
In a separate bowl, whisk together beef broth, water, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and black pepper.
Pour the broth mixture over the meat and vegetables in the crockpot.
Cover and cook on low for 6 hours, or until beef and chicken are tender and vegetables are cooked through.
About 30 minutes before serving, stir in the flour slurry to thicken the stew.
Cover and continue cooking for the remaining 30 minutes.
Stir the stew before serving and adjust seasoning with additional salt and pepper if desired.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Using a crockpot makes this stew almost effortless, so you don’t need any fancy equipment—just a good slow cooker and a bit of patience. I like to serve it with a hunk of rustic bread to soak up the juices, and it’s surprisingly good leftover the next day—sometimes I even add a splash more broth to refresh it. If you want to switch things up, you could try swapping out the peas for green beans or adding a handful of mushrooms for an earthier twist, though I haven’t tested all these changes thoroughly. Sometimes I toss in a dash of hot sauce for a little kick, but that’s very much a personal choice.
FAQ
Can I use just beef or just chicken? Absolutely, though the stew’s flavor balance will shift a bit. Using one protein makes it simpler but less layered.
How thick should the stew be? It should be thick enough to coat a spoon but still spoonable. If it’s too runny, let it cook uncovered for a bit to reduce.
Can I prep this the night before? Yes, just keep the ingredients in the refrigerator and start the crockpot the next day.
Is this recipe freezer-friendly? Yes, it freezes well for up to three months. Just thaw overnight before reheating.
Next time you want a meal that feels like you’ve put in effort without actually standing over the stove, this beef and chicken crockpot stew is waiting for you.