You know those days when you wake up and just know it’s going to be one of those weeks? Last Tuesday was exactly that kind of day. Emily had three different after-school activities, I had back-to-back meetings, and the weather forecast was calling for freezing rain. That’s when I threw together this Slow Cooker Chicken Stew in about 10 minutes flat, turned on my crock pot, and basically forgot about dinner until we walked in the door that evening.

This slow cooker chicken stew is seriously my go-to recipe when I need something warm, filling, and ready when we are. It’s packed with tender chicken thighs, chunks of potatoes, sweet carrots, and a creamy (but dairy-free!) broth that’ll warm you right up. Plus, it’s gluten-free and can totally work for Paleo or Whole30 if that’s your thing.

Why You Will Like This Slow Cooker Chicken Stew

Here’s what makes this crock pot chicken stew recipe an absolute winner in my kitchen:

• Ridiculously simple prep – Seriously, 10 minutes of chopping and you’re done. No complicated steps or fancy techniques needed here.
• Dairy-free but still creamy – I use almond milk instead of heavy cream, which keeps things light but still gives you that rich, comforting texture. Emily doesn’t even notice it’s not regular cream!
• Super flexible for different diets – Whether you’re doing Paleo, Whole30, gluten-free, or just trying to eat a bit healthier, this stew has got you covered.
• Actually tastes better the next day – Honestly? The leftovers are sometimes better than the first serving. Those flavors just keep getting better as they hang out together in your fridge.
• Uses ingredients you probably already have – No weird specialty items here. Just good, simple ingredients that work together beautifully.
• Perfect for meal prep – Make a big batch on Sunday and you’ve got lunch sorted for half the week. Trust me on this one.

Ingredients For Slow Cooker Chicken Stew

Here’s what you’ll need to make this healthy slow cooker chicken stew:

• 1.5 lb. boneless skinless chicken thighs – I prefer thighs because they stay so much more tender during the long cooking time, but chicken breast works too if that’s what you’ve got
• 1 tablespoon olive oil – For browning the chicken
• Salt and pepper – Basic but essential!
• 3 carrots, chopped – I just do a rough chop here, nothing fancy
• 1 yellow onion, chopped – Sweet onions work great too
• 5 garlic cloves, chopped – Because garlic makes everything better
• 2 russet potatoes, peeled and diced – You can use Yukon gold or red potatoes if you prefer
• 2 tablespoon coconut aminos – This adds a subtle savory depth (you can use soy sauce or tamari instead)
• 1 teaspoon salt
• ¾ teaspoon oregano
• ½ teaspoon rosemary
• 1 bay leaf
• 2 ½ cups chicken broth – I use low-sodium so I can control the salt level
• 1 cup almond milk – Or any milk you like! Even half-and-half if you want it extra rich
• 2 tablespoon cornstarch – Or arrowroot for a paleo-friendly option

How To Make Slow Cooker Chicken Stew

Browning The Chicken (Optional But Recommended)

1. Cut the boneless chicken thighs into ½-inch pieces and season them generously with salt and pepper.
2. Heat the olive oil in a skillet over medium heat, then add the seasoned chicken pieces.
3. Cook the chicken for about 5 minutes, stirring occasionally, until it’s cooked through and lightly browned. (Here’s the thing – you can totally skip this step if you’re in a rush, but browning the chicken first adds SO much more flavor. I’ve done it both ways and it’s definitely worth the extra few minutes when you have time.)
4. Transfer the cooked chicken to your slow cooker.

Building The Stew

5. Add the chopped carrots, onion, garlic, and diced potatoes to the slow cooker with the chicken.
6. Sprinkle in the coconut aminos, salt, oregano, and rosemary, then tuck the bay leaf into the mixture.
7. Pour the chicken broth over everything and give it a gentle stir to combine all the ingredients.
8. Place the lid on your slow cooker and set it to LOW. Let it cook for 6 hours while you go about your day. (This is when you can run all those errands, work from home, or just relax knowing dinner is handling itself!)

Thickening The Stew

9. When the 6 hours is almost up, whisk together the milk and cornstarch in a small bowl until the cornstarch is completely dissolved.
10. Pour this mixture into your slow cooker and stir everything together well.
11. Put the lid back on, turn the heat to HIGH, and let it cook for another 30-45 minutes. This is when the magic happens and your stew transforms from brothy to thick and creamy.
12. Season with black pepper to taste, fish out that bay leaf, and serve it up hot!

Storage & Reheating Slow Cooker Chicken Stew

Refrigerator: Let your stew cool down completely (I usually leave it in the slow cooker insert with the lid off for about 30 minutes), then transfer it to sealed containers. It’ll keep in the fridge for up to 4 days.

Freezer: Pour the cooled stew into freezer-safe containers, leaving about an inch of space at the top for expansion. It’ll stay good in the freezer for up to 3 months.

Reheating: Here’s a little tip I learned the hard way – this stew thickens up quite a bit in the fridge. When you reheat it on the stovetop, you’ll probably need to add a splash of extra broth or milk to loosen it back up. Just heat it gently over medium-low heat, stirring occasionally, until it’s warmed through.

Tips For The Best Slow Cooker Chicken Stew

Want to make this easy chicken stew even better? Here are some things I’ve learned from making this recipe about a million times:

• Don’t skip the browning step if you can help it – I know I said it’s optional, but the extra flavor it adds is really worth those 5 minutes. Think of it as building layers of flavor right from the start.
• Cut your vegetables in similar-sized pieces – This way everything cooks evenly. Nothing worse than mushy carrots and rock-hard potatoes, right?
• Taste before serving – Every slow cooker is a bit different, and the salt level can vary depending on your broth. Always taste at the end and adjust the seasoning if needed.
• Try different potato varieties – Red potatoes hold their shape better if you don’t want them to break down as much. Yukon golds get nice and creamy. It’s fun to experiment!
• Add a squeeze of lemon at the end – This is something I started doing recently and WOW, it really brightens up all those rich flavors. Just a little squeeze right before serving makes such a difference.
• Want it thicker? Use less milk or add an extra tablespoon of cornstarch. Want it brothier? Just add more broth at the end!

Can you make this in an Instant Pot or on the stovetop instead? Absolutely! For the Instant Pot, brown the chicken using the sauté function, add all the ingredients (except the milk and cornstarch), and cook on high pressure for 15 minutes with a natural release. Then stir in the milk-cornstarch mixture and let it simmer on sauté mode until thickened.

For stovetop, brown the chicken in a large pot, add the vegetables and broth, bring to a boil, then reduce heat and simmer for 45 minutes. Stir in the milk-cornstarch mixture and simmer for another 10 minutes.

FAQs About Slow Cooker Chicken Stew

Recipes You May Like

If you’re into easy slow cooker meals like this one, you’ll definitely want to try these:

Slow Cooker Beef Stew- Another set-it-and-forget-it winner with tender beef and vegetables

Loaded Baked Potato Soup- Creamy, comforting, and topped with all your favorite potato toppings

Chicken Gnocchi Soup – Rich and satisfying with pillowy gnocchi in every spoonful

Final Thoughts On This Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew has seriously saved my sanity more times than I can count. There’s something about coming home to a house that smells incredible and knowing dinner is already done that just makes everything better. Emily asks for this stew at least twice a month now (usually on Sunday nights for some reason).

The best part? You can customize it however you want. Throw in some celery if you’ve got it. Add a can of white beans for extra protein. Switch up the herbs. This recipe is really forgiving and works with whatever you have on hand.

So next time you’re staring at a crazy week ahead, give this recipe a try. Your future self will thank you when you walk in the door to hot, ready-to-eat dinner!

Go ahead and make this easy chicken stew tonight! And don’t forget to save this recipe to Pinterest so you can find it again when you need it.

Slow Cooker Chicken Stew

This delicious Slow Cooker Chicken Stew is the ultimate cold weather comfort food! Chicken thighs, carrots, and potatoes all come together in the slow cooker before transforming into a creamy, dairy free, and gluten free meal. It’s Paleo and Whole30 adaptable, too!

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 532

Ingredients

• 1.5 lb chicken thighs boneless, skinless
• 1 tablespoon olive oil
• salt and pepper to taste
• 3 carrots chopped
• 1 yellow onion chopped
• 5 garlic cloves chopped
• 2 russet potatoes peeled and diced
• 2 tablespoon coconut aminos
• 1 teaspoon salt
• ¾ teaspoon oregano
• ½ teaspoon rosemary
• 1 bay leaf
• 2 ½ cups chicken broth
• 1 cup almond milk or milk of choice
• 2 tablespoon cornstarch or arrowroot

Method

1. Cut the chicken into ½” pieces, then season it with salt and pepper. Add it to a skillet with the olive oil and cook over medium heat until the chicken is cooked through, approximately 5 minutes. Transfer the cooked chicken to your slow cooker.
2. Add the carrots, onion, garlic, potatoes, coconut aminos, salt, oregano, rosemary, and bay leaf to the slow cooker, then pour in the chicken broth. Place a lid on top, then cook the stew on LOW for 6 hours.
3. Once the 6 hours is almost up, whisk the milk and cornstarch together in a bowl, then pour the mixture into your slow cooker and give everything a good stir. Place the lid back on and cook the stew on HIGH for 30-45 more minutes, allowing time for it to thicken.
4. Season with black pepper to taste. Serve and enjoy!

Notes

Substitutions: Can use chicken breast instead of thighs; can use any variety of potatoes; can use soy sauce/tamari instead of coconut aminos; can use any kind of milk or even use half milk and half heavy cream if you want it to be extra creamy; can use arrowroot instead of cornstarch.

Browning the chicken: You don’t have to brown the chicken in the skillet beforehand. Doing so will make the chicken more flavorful, but if you’re in a hurry you can skip this step and place the raw chicken directly into your slow cooker.

Storage: Refrigerator: after cooling, store the stew in a sealed container for up to 4 days. Freezer: pour the cooled soup into freezer-safe containers for up to 3 months. Reheating: reheat the stew over the stove; it will thicken as it sits in the refrigerator, so you may need to add more broth/milk to it.

Calories are per serving and are an estimation; serving size is 4-6