There’s something magical about a meal that practically makes itself while you slow down and breathe. This Slow Cooker Chicken Stew is that kind of magic rich, creamy, and full of tender chicken that melts into every spoonful of rice. It’s the kind of dish that fills your kitchen with warmth and makes the whole house smell like home.
Whether you’re winding down after a long day or looking for something that feels like a Sunday dinner on a weeknight, this stew brings all the cozy vibes. It’s simple, hearty, and the kind of recipe that disappears fast everyone always comes back for seconds.
Ingredients You’ll Need
For the Stew
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.75-ounce) can cream of celery soup
- 1 (10.75-ounce) can cream of mushroom soup
- Salt and ground black pepper, to taste
- ½ cup butter, sliced into pats
Tip
I love using real butter here as it melts, it gives the whole dish a rich, golden flavor that ties everything together.
How to Make It
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and grease the sides and bottom of a casserole dish. You’ll want enough space for the mixture to bubble gently as it cooks that’s where the creamy magic happens.
Step 2: Mix It All Together
In your prepared dish, stir together the cubed chicken, water, rice, and all three soups cream of chicken, celery, and mushroom. Add a sprinkle of salt and pepper. The mixture should look creamy and comforting, like something that already feels familiar.
Step 3: Add the Butter Love
Arrange the butter pats evenly across the top. As it bakes, the butter melts down into the rice and sauce, creating that irresistible silky texture that makes this dish feel so homey.
Step 4: Bake Until Cozy Perfection
Slide the dish into your preheated oven and bake for 1 hour to 75 minutes. You’ll know it’s ready when the rice is tender and the chicken is fully cooked. The edges should bubble softly, and the top might have that lovely golden hint from the butter.
Step 5: Rest and Serve
Let it cool for about 10 to 15 minutes just enough time for everything to settle and thicken slightly. Then scoop it up and serve warm. Every bite is creamy, savory, and deeply satisfying.
Cozy Tips & Serving Ideas
- Add some frozen peas or diced carrots for a pop of color and a little extra sweetness
- Sprinkle with fresh parsley before serving for a touch of brightness
- Serve alongside warm biscuits or crusty bread to soak up all that creamy sauce
- Swap chicken for turkey if you’re using leftovers from a holiday meal
- Make it ahead and reheat for busy weeknights it tastes even better the next day
Cozy Closing
This Slow Cooker Chicken Stew is one of those “everyone loves it” kind of dinners no fancy ingredients, just creamy, feel-good comfort in every bite. It’s simple, hearty, and full of that homemade flavor that makes any evening feel a little more special. The kind of meal you’ll want to make again and again, especially when the air turns cool and the kitchen feels like the coziest place to be.
Slow Cooker Chicken Stew
Equipment
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Oven Preheated to 400 F (200 C)
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Casserole dish Lightly greased
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Mixing spoon For stirring ingredients together
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Measuring cups For water and rice
Ingredients
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of celery soup
- 1 (10.75 ounce) can cream of mushroom soup
- salt and ground black pepper, to taste
- 1/2 cup butter, sliced into pats
Instructions
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Gather all ingredients.
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Preheat oven to 400 F (200 C). Grease the sides and bottom of a casserole dish.
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In the prepared dish, stir together chicken, water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and black pepper.
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Arrange butter pats evenly over the top of the chicken mixture.
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Bake at 400 F until the rice is tender and the chicken is cooked through, 60–75 minutes.
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Cool 10–15 minutes before serving.