Crockpot Chicken Stew is a hearty, flavor-packed meal with tender chicken, veggies, and a rich broth. Just toss everything in the slow cooker and let it do the work!
Crockpot Chicken Stew
Last year, our team’s writer, Maggie, shared this amazing Chicken Stew recipe. It became a household favorite, prompting me to experiment with a slow cooker version for those busy weeknights.
While stovetop sautéing adds a depth of flavor a slow cooker can’t replicate, this slow cooker chicken stew is impressively delicious and incredibly easy to prepare!
Crockpot Chicken Stew Ingredients
- Chicken thighs: Choose either bone-in or boneless. Breasts won’t withstand the cooking time needed for the vegetables to become tender.
- Carrots: Cut them into chunky pieces.
- Yellow onions and celery: Finely dice them — the finer, the better. Use a food processor for quicker prep.Gold potatoes: Cut them into ½-inch pieces. No peeling needed!
- Garlic: Use minced, either fresh or from a jar.
- Worcestershire and vinegar: These add depth of flavor.
- Seasonings: Thyme, sage, oregano, and smoked paprika. Don’t skimp on these; they are essential!
- Chicken bouillon powder: Enhances the chicken flavor and adds seasoning.
- Chicken broth: Serves as the savory base of the Crockpot Chicken Stew.
- Bay leaves: Help cut through the richness.
- Unsalted butter: Essential for making the roux, which thickens the stew.
- Flour: Acts as a thickening agent.
- Frozen peas: Add a pop of color and additional texture.
How To Make Crockpot Chicken Stew
- Combine ingredients: Place all “For the First Step” ingredients in a greased slow cooker.
- Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender.
- Shred chicken and add peas: Remove chicken, shred it, and add frozen peas.
- MakeRoux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid.
- Finish stew: Stir in roux, return shredded chicken, adjust seasoning, and remove bay leaves.
- Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy!
Storage
- Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days.
- Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating.
What To Serve With This Dish
Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping!
Garden Salad: A fresh, crisp salad adds a fresh contrast.
Fruit: This gorgeous Winter Fruit Salad or whatever seasonal fruit you’ve got on hand!
Drop Biscuits: Perfect for sopping up the stew.
Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors.
Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew.
Crockpot Chicken Stew
Ingredients
- 1-1/2 pounds chicken thighs see note 1
- 1-1/2 cups chunked carrots 2 to 3 large carrots, 1-1/2 inch pieces
- 2 cups finely diced yellow onion 1 large or 2 small
- 1 cup finely diced celery 2 to 4 stalks
- 2 cups diced baby gold potatoes 3/4 pound, 1/2-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups chicken broth
- 2 bay leaves optional
- 4 tablespoons unsalted butter
- 1/3 cups all-purpose flour
- 2/3 cup frozen peas
- 1teaspoon balsamic vinegar
- Hearty buttered bread optional, for serving
- 2 tablespoons chopped fresh parsley optional, for serving
Instructions
-
-
Place all the ingredients listed under “Add First” into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
-
Cover the slow cooker and cook on low for 6–8 hours or on high for 3–5 hours or until chicken is tender and can be shred easily. (I like this best on low!)
-
-
Remove the chicken from the slow cooker into a bowl and shred it using two forks.
-
On the stovetop, heat a medium pot over medium-high. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.
-
Add the roux to the slow cooker and stir well until it’s fully integrated. Return the shredded chicken along with the frozen peas and balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1–2 teaspoons of chicken bouillon if needed until flavors sing.
-
Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with hearty buttered bread. Enjoy!
Recipe Notes
Note 2: Be sure to very finely dice the onions and celery so they’re tender in time. Dice finely by hand or use a food processor and pulse them carefully until they’re in tiny pieces.
Storage: Allow stew to cool, then transfer to airtight containers and store in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw in the fridge before reheating.