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Slow Cooker Chicken Stew

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By Sarah Olson

12 Comments

May 25, 2024Updated May 14, 2025

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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.

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Crockpot Chicken Stew is the ultimate comfort food—warm, hearty, and easy to make. With tender chicken, chunky vegetables, and a flavorful broth infused with herbs and garlic, it’s a satisfying all-in-one meal. The slow cooker does all the work, making it perfect for busy days when you want something wholesome and filling.

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!

Ingredients for Chicken Stew (FROM SCRATCH)

After you do the chopping, this recipe comes together quickly. Find the full recipe in the recipe card below the images.

• 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.

How to Make Chicken Stew in the Crockpot

Thanks to the crockpot, you can make the easiest chicken stew.

Step One – Layer the onion, celery, carrots, potatoes, bay leaves, and fresh herbs in the slow cooker. Place the chicken breasts on top, then season with salt, pepper, and minced garlic. Pour in the chicken broth, making sure the ingredients are mostly covered.

Step Two – Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours. About 30 minutes before it’s done, take out the chicken, let it cool slightly, then chop it into bite-sized pieces. Return it to the slow cooker and give everything a good stir.

Step Three – Stir together the cornstarch and water in a small bowl to make a slurry. Pour it into the stew and continue cooking on HIGH for about 30 minutes, or until the broth thickens. Serve warm and enjoy every bite!

Slow Cooker Chicken Stew Recipe

5 from 2 votes

Prep Time: 10 minutes mins

Cook Time: 7 hours hrs 30 minutes mins

Total Time: 7 hours hrs 40 minutes mins

Servings: 4

By: Sarah Olson

Crockpot Chicken Stew is a hearty, comforting meal filled with tender chicken, vegetables, and herbs in a rich, flavorful broth.

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How to Video

Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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!

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.
• 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

Calories: 352kcal | Carbohydrates: 34g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1143mg | Potassium: 1442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10410IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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