This flavorful stew is packed full of protein and veggies, making it the best Slow Cooker Chicken Stew recipe for the cozy, comfort food months – or even just for a Sunday night! I love being able to serve my family a well-rounded meal that is good for them and tastes delicious! Soft, juicy chicken, yummy veggies and the perfect mash up of spices create a flavor-packed family favorite.
Is there anything better than the combination of potatoes, onion and a flavorful chicken in a stew? The perfect balance of softened carrots, celery and peas in this dish create a delicious base for our Crock Pot Chicken Stew. You don’t need anything fancy, just your favorite slow cooker and the simple ingredients below!
Why You’ll Love Slow Cooker Chicken Stew
- Naturally Gluten Free: There is no flour, only some cornstarch to thicken the broth up!
- Easy to Modify: Try coconut cream or another favorite unsweetened dairy alternative to make this recipe dairy free!
- Simple Ingredients: Everything you need can be found at your local grocery store.
- Family Friendly: This stew is a crowd pleaser and can be doubled for leftovers if feeding a large family, or simply wanting to meal prep!
Ingredients
- Boneless and Skinless Chicken Breasts: Make sure that the fat is trimmed off the chicken and cut into 1-inch chunks!
- Yellow Onions: Dice the onions into small pieces.
- Carrots: Cut the carrots into bite-sized pieces.
- Potatoes: Baby Yukon gold potatoes are my preferred choice for their buttery taste, but you can substitute any mini potatoes.
- Celery Sticks: These can be chopped thinly or in chunks, depending on your preference.
- Chicken Broth: I keep this low sodium to keep down the salt intake!
- Worcestershire Sauce: Soy sauce can be a 1:1 substitute, though it’s not as tart or spicy, but is high in umami and flavor!
- Tomato Paste: Ketchup can also be used but it brings a slightly sweeter flavor.
- Garlic: You can use a jar of minced or buy a clove and mince yourself.
- Poultry Seasoning: If you don’t have some on hand, keep in mind the main ingredients are sage, thyme, rosemary, marjoram, nutmeg, paprika, and garlic powder.
- Dried Rosemary, Thyme and Bay Leaves: Adds the depth of flavor to the stew that I love. Dried herbs make this a pantry-friendly dish but you can use fresh if you prefer.
- Milk: You can also use your favorite unsweetened dairy-free substitute if you prefer.
- Cornstarch: This will thicken our base right up turning it from a soup to a stew.
- Frozen Peas: You can also use fresh peas if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Try beef or pork: Although the recipe calls for chicken, beef, or pork would be great substitutes for this dish.
- Spice it up: Add chili powder or smoked paprika for more spice and depth!
- Bring on the veggies: I believe in the more the merrier! Try adding zucchini, bell peppers, mushrooms, or your other go to veggie to add more complex flavors to the dish.
How to Make Chicken Stew in the Crock Pot
To start, we will start to cook the chicken and veggies together with the spices. Then we will add in the sauce and let it thicken up! The end result is a delicious comfort stew everyone will want seconds of!
- Step 1: Assemble. Add the chicken, onion, carrots, potatoes, and celery to the slow cooker.
- Step 2: Combine. Whisk together the chicken broth, Worcestershire sauce, tomato paste, garlic and all the seasonings.
- Step 3: Add the liquid. Pour the broth mixture into the slow cooker. Place bay leaves on top. Cover with the lid and cook on low for 7-8 hours or high for 4-5 hours.
- Step 4: Thicken it up. Mix the cornstarch slurry. Add it along with the peas to the slow cooker. Cook for 20 minutes to thicken up the sauce. Remove the bay leaves and serve.
Storage Directions
- Storing: After the stew has cooled fully, you can transfer into an airtight container. Leftovers can be stored in the refrigerator for up to 3- 4 days or in the freezer for up to three months.
- Reheating: Reheat the stew in a pot on the stovetop on medium heat until warm, which is about 5-8 minutes, or 1-2 minutes in the microwave. If using frozen leftovers, allow the stew to thaw completely before reheating.
Serving Suggestions
This stew goes well with a good bread or side dish. Here are some of my favorites for a bit of inspiration.
- Pair it with Crock Pot Corn Bread, homemade biscuits, or a crusty loaf of bread.
- Make this chicken stew for a potluck and serve with my favorite Slow Cooker Focaccia.
- Garnish with a dollop of sour cream or cream cheese to add some creaminess or chives and your favorite hot sauce!
Expert Tips
- Prep Ahead: Dice all your vegetables ahead of time, cut the fat off the chicken, and mix up the cooking liquid. This way all you need to do is add everything to the Crock Pot and plug it in!
- Sear the Chicken. If you have the time, lightly brown all sides of the diced chicken in a pan with olive oil before adding to the slow cooker. This extra step adds some color to the chicken and will lock in the moisture of the breasts.
- Meal Prep: This stew is easy to freeze and reheat so I highly recommend making extras if you can. The flavors in this stew get better over time and become more packed with spice the longer wait!
Recipe FAQs
You can choose either option, however low is my preference if you have the time, as it allows the flavors to really slowly cook and come together.
Yes, you can use pre-cooked chicken. I suggest adding it during the last hour of cooking so you avoid overcooking it.
Slow Cooker Chicken Stew
Ingredients
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- 2 pounds boneless, skinless chicken breasts fat trimmed and cut into 1-inch chunks
- 1 ½ cups yellow onion diced
- 5 carrots cut into bite sized pieces
- 1 pound baby Yukon gold potatoes
- 3 celery sticks chopped
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic minced
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
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- 2 bay leaves
- ½ cup milk
- ¼cup cornstarch
- 1 ¼ cups frozen peas
Instructions
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Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
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In a medium bowl, add chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Whisk until well combined and pour over chicken and vegetables. Then place bay leaves on top.
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Cover and cook on low for 7-8 hours or high for 4-5 hours.
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In a small bowl, whisk milk and cornstarch together until there are no lumps. Add cornstarch slurry and peas into the slow cooker. Cook for 20 minutes to thicken the sauce.
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Remove bay leaves and stir before serving.
Notes
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- Prep Ahead: Dice all your vegetables ahead of time, cut the fat off the chicken, and mix up the cooking liquid. This way all you need to do is add everything to the Crock Pot and plug it in!
-
- Sear the Chicken. If you have the time, lightly brown all sides of the diced chicken in a pan with olive oil before adding to the slow cooker. This extra step adds some color to the chicken and will lock in the moisture of the breasts.
- Meal Prep: This stew is easy to freeze and reheat so I highly recommend making extras if you can. The flavors in this stew get better over time and become more packed with spice the longer wait!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
