Slow Cooker Chicken Stew Recipe

The best Slow Cooker Chicken Stew Recipe! This crockpot chicken stew is a cozy, healthy dinner that is so easy to make!

Prep Time : 25

Cook Time : 6

Total Time : 6 25

Ingredients

1.5 lbs boneless, skinless chicken breasts cut in 1 inch cubes
1 cup finely chopped onion
1 tablespoon minced garlic about 4 large cloves
2 cups cubed yukon gold potatoes cut in ½ inch cubes
2 cups sliced carrots cut in 1/4 inch thick coins
1 cups finely chopped celery
3 tablespoons all purpose flour can sub gluten free 1:1
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried rosemary
1 bay leaf
1/2 cup chicken broth low or no salt
1 cup frozen peas thawed, reserve until ready to eat

Instructions

Slow Cooker Instructions:

Chop all veggies and cut chicken into 1 inch cubes.
Optional: You can brown the chicken and vegetables in 1 tablespoon of olive oil if you’d like, but it’s not necessary. See StoveTop Instructions if you’d like to brown the meat/veggies!
In slow cooker insert, stir together chicken, potatoes, carrots, celery, flour, dried spices and chicken broth.
Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Cooking on low is recommended.
When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

StoveTop Instructions:

Chop all veggies and cut chicken into 1 inch cubes.
Note: You’ll need 1 tablespoon of olive oil to make this on the stovetop. This is not in the recipe because the slow cooker instructions don’t call for it.
In a large pot, heat 1 tablespoon of olive oil over medium high heat. Add cubed chicken to the pot and cook for 10 minutes until the chicken has browned.
Once the chicken has browned, add onion and garlic. Sauté for an additional 5 minutes until the onion and garlic starts to soften.
Add potatoes, carrots, celery, flour and dried spices. Stir to combine.
Important: For the stovetop, you’ll want to use 2 cups of chicken broth, not 1/2 cup. You need more liquid when cooking on the stove. Add chicken broth. Cover the pot and bring the pot to a low boil. The mixture should start to bubble and will start to thicken.
Cook over medium heat for 15 to 20 minutes, stirring occasionally.
When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

Instant Pot Instructions

Chop all veggies and cut chicken into 1 inch cubes.
Set instant pot to Sauté, 10 minutes. Add olive oil to the pot. Add cubed chicken to the pot and cook for 2-3 minutes until the chicken has browned. (The chicken doesn’t have to be cooked through, just a little cooked).
Add onions, garlic, celery and carrots. Sauté for 4-5 minutes.
Add potatoes, flour, dried spices and chicken broth. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

Notes

Substitutions for this recipe:

Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.
Potatoes: You can sub in halved fingerling potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
Broth: Chicken broth, stock and bone broth can all be used interchangeably.
Peas: You can omit peas from this recipe.

Storage: You can store this in the fridge for up to 4 days. We have frozen this recipe. Potatoes can get a funny texture when frozen, but we didn’t mind it!

Nutrition Facts

Course: Main Course

Cuisine: American