Hearty, healthy, and totally comforting, this easy Crockpot Chicken Stew is made with loads of veggies, tender chunks of chicken and potatoes in a rich and creamy gravy. It’s perfect to cozy up with on those chilly nights!
Looking for more slow cooker chicken recipes? Try this Crockpot Chicken Taco Soup, this Crockpot Salsa Chicken or this Slow Cooker Chicken Gnocchi Soup.
Table of Contents
Packed full of fresh veggies, juicy shredded chicken, filling potatoes, and flavorful broth, this easy crockpot Chicken Stew is perfect for the whole family.
It’s the best comfort food, perfect for a lazy weekend or potluck, paired with some crusty bread or Cheesy Garlic Bread to soak up the juices!
I love that we can also prep it in the morning for a busy weeknight dinner.
Just throw it all in the slow cooker in the morning and come home to the aroma of yummy chicken stew!
For more hearty stew recipes, check out my Slow Cooker Zuppa Toscana, Slow Cooker Garlic Parmesan Chicken Stew, Classic Beef Stew, or this Crockpot Chicken and Dumplings.
Ingredients Needed:
- Potatoes: I like using Yukon gold potatoes in this stew. Baby white potatoes or Russet potatoes would work well too. if they have a smooth skin then no need to peel!
- Vegetables: a classic combination of carrots, celery, and onion will provide a great savory base for this stew.
- Seasoning: freshly minced garlic, salt, dried parsley, dried thyme, black pepper, and my bay leaf
- Chicken: I used boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs.
- Broth: chicken broth will add a great depth of flavor. You can use vegetable broth if you prefer it.
- Corn Starch: this will help thicken the stew as it cooks.
- Peas: frozen peas will work well here for a fresh flavor, add in before serving.
How to Make Crock Pot Chicken Stew
This recipe is easy to throw together! Full instructions are included in the recipe card below.
- Put ingredients in crockpot: Place potatoes, carrots, celery, onion, garlic, salt, parsley, thyme, pepper, and bay leaf in a crockpot and stir.
- Make broth mixture: Whisk the cornstarch into the broth.
- Add chicken and broth mix: Place the chicken on top of the veggies and pour the broth mixture on top.
- Cook: Cover and cook until potatoes are tender.
- Shred chicken: Remove the chicken and shred it or chop it, then add it back into the pot.
- Add peas: Stir in the peas, garnish, and serve.
Slow Cooker Chicken Stew Recipe FAQs
No, you don’t need to brown the chicken before adding it to the slow cooker as the raw chicken will get fully cooked with the rest of the ingredients. If you want a bit of extra flavor, and don’t mind the extra steps, then you can brown the chicken in some olive oil first.
Store leftover chicken stew in an airtight container in the refrigerator for 3-4 days. Let it cool completely to room temperature before putting it in the fridge.
Yes, you can freeze this stew, but the potatoes may have a bit of a different texture to them once they defrost! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot.
Crockpot Chicken Stew Variations
- Cream. Swap the last ½ cup of broth for heavy cream for a luxuriously creamy crockpot chicken stew.
- Veggies. Stew is one of those forgiving recipes that can have a lot of flexibility to it. You can use pretty much anything you have in your refrigerator, but remember to add veggies in at the right time. Those that take longer to cook (parsnips, potatoes, sweet potatoes, carrots) need added in at the start, but those that take less time (peas, green beans, sweetcorn) you can add in at the end.
- Stovetop. You can make this chicken stew on the stovetop as well if you prefer. See my One Pot Chicken Stew recipe for more info.
- Add flavor. Add an extra pop of flavor to your stew with some Worcestershire sauce or dijon mustard.
Serving Suggestions
Serve your Crock Pot Chicken Stew on its own for a hearty meal, or add some side dishes to make it go a bit further.
We always have bread on our dinner table, try my Homemade Crescent Rolls, No Knead Artisan Bread, or these Olive Garden Copycat Homemade Breadsticks.
If you’ didn’t want to add any veggies to the stew,’re looking for an extra dose of veggies, you could serve some on the side as well! Try my Homemade Creamed Corn or Roasted Green Beans.
More Easy Slow Cooker Recipes to Try
Crockpot Chicken Stew
written by Ashley Fehr
Ingredients
- 1 lb Yukon gold potatoes (peeled and cut into 1 " pieces)
- 3 large carrots (peeled and sliced)
- 2 ribs celery (sliced)
- ½ medium onion (finely diced)
- 1 teaspoon minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 3 boneless skinless chicken breasts (or 6 boneless skinless chicken thighs) about 2 lbs
- 3 cups low sodium chicken broth
- 2 tablespoons corn starch
- ½ cup frozen peas optional
- fresh parsley for garnish
Instructions
- *Optional: you can heat some oil in a skillet and brown the chicken, then remove the chicken and saute the vegetables before throwing in the slow cooker if you desired. It will add another layer of flavor, but I always figure if I'm going to do that I should just cook the whole stew in the dutch oven.
- Place the potatoes, carrots, celery, onion, garlic, salt, parsley, thyme, pepper and bay leaf in a 4-6 quart crockpot. Stir.
- Place the chicken on top. Whisk the corn starch into the broth and pour over chicken.
- Cover and cook on low for 5-6 hours or 2.5-3 hours on high, until potatoes are tender.
- Remove chicken and shred. Stir back in with the peas.
- Garnish with fresh parsley and adjust seasonings to taste. Serve.
Notes
- Potatoes: you can use any kind of potatoes you like! You can even use quartered creamer potatoes to save on prep time. If you’re using clean red potatoes or pre-washed potatoes, you can also leave the skin on for additional fibre.
- Celery, onion, carrots: a classic mirepoix builds necessary flavor. I don’t recommend changing any of these ingredients, but as always, you are free to do what you want!
- Herbs and seasonings: these can easily be changed and this stew will take on lots of different flavors well. Try swapping for fresh herbs if you have them, or increasing seasonings to your tastes.
- Chicken broth: I always use low sodium or no salt and then add salt as I go. If you’re using salted broth, you may want to reduce the added salt and then adjust at the end.
- Store: Store leftover chicken stew in an airtight container in the refrigerator for 2-3 days. Let it to cool completely to room temperature before putting it in the fridge.
- Freeze: Yes, you can freeze this stew, but the potatoes may have a bit of a different texture to them once they defrost! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot.
Nutrition Information
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Jessica C Medeiros says
Totally flavorless and boring. Not even a few good rolls and some pepper livened it up. Awful and too runny for a stew.
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Jessica. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Roberta says
Easy to follow recipe and it is delicious . Thanks for sharing
The Recipe Rebel says
Hi Roberta! So glad you enjoyed the recipe! Thank you for this kind review!
Cheryl Carafa says
whats not to like!!! loved it, my husband is all for throwing meat and veggies together!
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!