Slow Cooker Chicken Stew
10 Comments May 25, 2024
Updated Jun 03, 2024
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Made with chicken, veggies, and a few fresh seasonings, this Slow Cooker Chicken Stew is sure to become a family favorite. The prep time is quick and cooking time just long enough for you to have something on the table by dinner time.
Put together a week’s worth of soup recipes with my Creamy Slow Cooker White Chicken Chili and Easy Crock Pot Chicken Pot Pie.
Table of Contents
Why this recipe works
Making a delicious stew doesn’t need to be hard and that’s what I love most about this soup. In fact, when I find myself having a few veggies leftover in the fridge from other recipes, I want to use them up before they go bad. Throwing them together with chicken, broth, and pantry favorite seasonings makes for a delicious soup your whole family is sure to enjoy.
The next time you’re looking for a gathering or busy weeknight favorite, try a crock pot full of chicken stew. You may also like my classic slow cooker beef stew!
Recipe Ingredients
- Chicken Breasts: You’ll only need one pack of boneless skinless chicken breasts for this recipe. Boneless skinless chicken thighs can be used as well. We also use chicken breasts in our slow cooker Mississippi Chicken.
- Chicken Broth: This will be the base of the stew’s flavorful stew broth.
- Veggies: Skinned and dice potatoes, chopped celery, chopped carrots, and white onions at a rich vegetable flavor while also adding heartiness to the stew.
- Slurry: A cornstarch and water slurry will be added toward the end of cooking time.
- Seasonings: Fresh bay leaves, thyme, freshly minced garlic, kosher salt, and freshly cracked black pepper are stew classics.
- Garnish: Fresh parsley can be used for garnish if you prefer. (Full recipe in the recipe card below the photos).
Step-by-Step Directions
Step One – Add the chopped onion, celery, carrots, potatoes, bay leaves, fresh thyme and fresh rosemary to the slow cooker.
Step Two – Place the chicken breasts on top of the vegetables. Season generously with salt and pepper, and add the minced garlic. Pour the chicken broth over the chicken and vegetables, ensuring everything is well submerged.
Step Three – Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
Step Four – About 30 minutes before the cooking time is up, remove the chicken from the slow cooker. Allow it to cool slightly, then chop into bite-sized pieces.
Step Five – Discard the bay leaves, thyme sprigs, and rosemary sprig from the slow cooker.
Step Six – Return the chopped chicken to the slow cooker.
Step Seven – In a small bowl, mix together the cornstarch and water to create a slurry.
Step Eight – Stir this into the slow cooker.
Step Nine – Continue cooking the stew on HIGH for another 30 minutes, or until the stew has thickened to your liking. Serve warm and enjoy!
How to Serve
- One of the best and quickest ways to serve this tasty stew is to ladle a generous helping into bowls, garnish with fresh parsley, and serve warm.
- It also pairs well with a green salad such as a house salad or Caesar salad and dressing.
- Don’t forget the bread. Have some homemade biscuits, butter rolls, and/or crusty bread for dipping and soaking up the remaining broth. This stew is also great with our slow cooker cornbread!
Recipe FAQs
For a creamier stew, you can add a splash of heavy cream or milk during the last 30 minutes of cooking.
Feel free to add other vegetables such as frozen peas or corn for added flavor and nutrition. Remember, slow cookers can vary in temperature, so adjust your cooking time as needed.
Allow the stew to cool completely before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
This slow cooker chicken stew freezes well. Once cooled, portion the stew into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat on the stove or in the microwave. When reheating, you may need to add a bit of water or additional chicken broth if the stew is too thick. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.
More Slow Cooker Chicken Recipes
- Slow Cooker Buffalo Chicken Soup
- Slow Cooker 15 Bean Buffalo Chicken Soup
- Slow Cooker Mexican Chicken Soup
- Slow Cooker Green Chicken Enchilada Soup
- Slow Cooker Chicken Fajita Soup
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Slow Cooker Chicken Stew
Ingredients
- 1.5 lbs. chicken breast
- 1 large onion, chopped
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 2 russet potatoes, peeled and chopped into bite-sized pieces
- 3 cloves garlic, minced
- 2 bay leaves
- 2 sprigs fresh thyme, (or 1 tsp. dried)
- 1 sprig fresh rosemary, (or 1/2 tsp. dried)
- Salt and pepper to taste
- 4 cups chicken broth
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- Fresh parsley for garnish
Instructions
- Add the chopped onion, celery, carrots, potatoes, bay leaves, fresh thyme and fresh rosemary to the slow cooker.
- Place the chicken breasts on top of the vegetables. Season generously with salt and pepper, add the minced garlic.
- Pour the chicken broth over the chicken and vegetables, ensuring everything is well submerged.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- About 30 minutes before the cooking time is up, remove the chicken from the slow cooker. Allow it to cool slightly, then chop into bite-sized pieces.
- Discard the bay leaves, thyme sprigs, and rosemary sprig from the slow cooker.
- Return the chopped chicken to the slow cooker.
- In a small bowl, mix together the cornstarch and water to create a slurry. Stir this into the slow cooker.
- Continue cooking the stew on high for another 30 minutes, or until the stew has thickened to your liking.
- Ladle the stew into bowls, garnish with fresh parsley, and serve warm. Enjoy!
How to Video
Sarah’s Notes
- You can opt to shred the chicken instead of chopping it for a different texture.
- For a creamier stew, you can add a splash of heavy cream or milk during the last 30 minutes of cooking.
- Feel free to add other vegetables such as peas or corn for added flavor and nutrition.
- Remember, slow cookers can vary in temperature, so adjust your cooking time as needed.
- For storage: Allow the stew to cool completely before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For freezing: This slow cooker chicken stew freezes well. Once cooled, portion the stew into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
- Reheating: When reheating, you may need to add a bit of water or additional chicken broth if the stew is too thick. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
LOVE CHICKEN SOUP HOMEMADE IN THE CROCKPOT……….SESND /SHARE WITH ME SOME FORE MY CHICKEN SOUP FOLDER…..
I’ve always had trouble cooking chicken in the slow cooker. Would you recommend cooking this recipe on high or low. It looks so good and I look forward to trying your version. Thank you in advance for your help.
Can this be done in the oven?
I have not tested in the oven, I apooglize.
Your recipes are always good, but this one looks really good. Thank you for sharing it.
Thank you Jean!
Can I use frozen Veggies in this chicken stew
Yes, frozen vegetables will work fine!
Can I double the recipe?
Yes, doubling will work great.