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Super flavorful Slow Cooker Chicken Stew! This isn't your typical watered-down broth chicken stew it's got seasoning and is so good you'll want to drink it out of a cup!
A bowl of chicken stew served with garlic toast, garnished with parsley.

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My Slow Cooker Chicken Stew Recipe At A Glance

Primary Cooking Method: Slow Cooker
Number of Ingredients: 18
Total Prep Time: 15 minutes
Total Cook Time: 6-8 hours on low or 3-4 hours on high
Level of Effort To Make: Easy Peasy
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I love a good chicken stew, but I’ll tell you, I’m picky about how it tastes. If I’m making a pot of stew, the broth has to actually taste like something—That’s why I don’t skimp on seasoning in this recipe.

I promise, this slow cooker chicken stew is worth the (not-so-intimidating) ingredient list. Don’t let it scare you—it’s mostly pantry spices that you probably already have tucked away, and they’re the secret to making this stew actually flavorful.

There’s nothing weird or fancy in it and if you’ve cooked anything remotely savory before, you’re all set. Just toss everything into the crock pot and walk away. By dinnertime, you’ve got tender chicken, hearty veggies, and a flavorful broth that’s so good I could drink it out of a cup!

Cooked stew in the slow cooker with tender vegetables and broth.

18 Ingredients to make Slow Cooker Chicken Stew

An organized arrangement of raw ingredients including chicken breasts, vegetables, peas, spices, and broth, showcasing the essentials for making chicken stew.
  • 2 pounds boneless, skinless chicken breast or thighs: Chicken breast are my go-to, but thighs work too if that’s what you have on hand. Cut them into bite-sized pieces so they cook evenly and are easy to eat.
  • 3 medium carrots, peeled and sliced into half-moons: If you’re in a rush, grab a bag of baby carrots and slice them in half—no peeling required.
  • 3 celery stalks, sliced: If you’re not a celery fan, you can leave it out or replace it with an extra carrot or some diced zucchini.
  • 1 large yellow onion, diced: Yellow onions work best here because they’re slightly sweet when cooked, but white onions will work.
  • 4 medium Yukon gold potatoes, diced into 1-inch pieces: Gold potatoes are creamy and hold their shape well in the stew. If you prefer a fluffier texture, you can use russets, but they might break down a little more. Red potatoes work too!
  • 3 cloves garlic, minced: Garlic is non-negotiable in my kitchen, but if you’re out, 1 ½ teaspoon of garlic powder will get the job done.
  • 4 cups low-sodium chicken broth: Low-sodium is key so you can control the saltiness. If you’re out of broth, dissolve 4 teaspoons of bouillon powder or chicken base in 4 cups of water as a substitute.
  • 1 cup frozen peas (optional): Add these in at the end for a pop of color and sweetness. If peas aren’t your thing, you can skip them or swap with green beans or chopped spinach.
  • 1 teaspoon dried thyme: A classic herb for stew. If you don’t have thyme, try substituting with oregano or dried basil.
  • 1 teaspoon dried rosemary: Adds a fragrant, woodsy note. If you’re using fresh rosemary, reduce to ½ teaspoon and chop it finely.
  • 2 bay leaves: These little leaves pack a lot of flavor. Don’t forget to fish them out before serving—no one likes biting into a bay leaf!
  • 1 teaspoon paprika: Smoked paprika works well here too if you want a bolder flavor.
  • 1 ½ teaspoons salt: Adjust to taste, especially if you’re using a pre-seasoned broth. I use fine sea salt for the best distribution.
  • ½ teaspoon black pepper: Freshly ground black pepper adds just the right amount of spice. Add more to taste if you like a little kick.
  • 1 tablespoon Worcestershire sauce: This is the secret ingredient that gives the broth an extra layer of umami. If you don’t have it, soy sauce (1 tablespoon) can work in a pinch.
  • ¼ cup water + 2 tablespoons cornstarch: This slurry thickens the stew without turning it into a full-blown gravy. You can also use arrowroot powder if you’re avoiding cornstarch—just use the same amount.
  • Fresh parsley (optional): If you don’t have parsley, fresh chives or green onions are great substitutes.

Make This Recipe Yours With Additions

  • Protein Boost: Add 4-6 slices of cooked bacon, crumbled, for a smoky flavor, or stir in 1 cup of cooked, white beans for an even heartier stew.
  • Extra Veggies: Toss in 1 cup of chopped green beans during the last hour of cooking, or stir in 1 cup of corn kernels (fresh, frozen, or canned) for a little sweetness. For more color and flavor, add ½ cup of diced red bell peppers or mix in 1 cup of chopped kale or spinach during the last 10 minutes of cooking.
  • Spice It Up: Sprinkle in ½ teaspoon of crushed red pepper flakes for a subtle heat, or stir in 1-2 teaspoons of hot sauce for a bolder kick.
  • Herbaceous Touch: Stir in 1 tablespoon of fresh parsley, thyme, or rosemary right before serving. If you’re feeling adventurous, try 2 tablespoons of chopped fresh dill for a unique twist.
  • Cheesy Finish: Sprinkle ½ cup of grated Parmesan cheese over each serving, or stir in ½ cup of shredded cheddar or Gruyère cheese into the broth just before serving for added creaminess.
  • Tangy Upgrade: Add a squeeze of ½ a lemon’s juice or 1 tablespoon of apple cider vinegar at the end for a bright, tangy finish.
  • Grain Swap: Replace the potatoes with 1 cup of cooked quinoa, farro, or barley for a nutty, chewy texture.
  • Crunchy Toppings: Top each bowl with ¼ cup of crispy fried onions or croutons for added texture, or sprinkle on 1 tablespoon of toasted nuts or seeds (like sunflower or pumpkin seeds).

How to make Crock Pot Chicken Stew

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

A mix of diced potatoes, carrots, celery, and onions neatly arranged in a slow cooker, ready for cooking.
Step 1: In the bottom of a 6-quart slow cooker, layer carrots, celery, yellow onion, and potatoes.
A slow cooker filled with colorful diced vegetables like potatoes, carrots, and celery.
Step 2: Place chicken thighs or breasts on top of the vegetables.
Raw chicken pieces layered in a slow cooker, generously seasoned with paprika, bay leaves, and herbs.
Step 3: Add the minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper over the chicken and vegetables. Tuck in 2 bay leaves for added flavor.
A ladle pouring hearty chicken stew into a bowl, showcasing chunks of vegetables and chicken.
Step 4: Pour chicken broth and Worcestershire sauce evenly over the ingredients in the slow cooker.
Cream mixture prepared in a measuring cup with a whisk beside it.
Step 5: Cover and cook the stew on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
A clear measuring cup with a smooth creamy liquid next to a whisk, suggesting preparation of a thickening agent.
Step 6: About 30 minutes before the end of the cooking time, mix 2 tbsp cornstarch with ¼ cup water in a small bowl to create a slurry.
Diced raw chicken topped with paprika and herbs in a slow cooker, with broth being poured.
Step 7: Stir the slurry into the slow cooker along with frozen peas (if using). This will thicken the stew. Cover and cook for an additional 30 minutes.
A ladle scooping up the fully cooked chicken stew with tender vegetables, revealing its rich and hearty texture.
Step 8: Remove the 2 bay leaves from the stew. Taste and adjust the seasoning with additional salt and pepper, if needed.
Raw chicken pieces neatly arranged over vegetables in the slow cooker.

My Best Cooking Tips for Making Slow Cooker Chicken Stew

  1. Cut Everything Evenly: Chop your potatoes, carrots, and celery into similar-sized pieces to ensure they cook evenly. No one wants a crunchy potato and mushy carrot in the same bowl, so aim for uniform 1-inch chunks for consistency.
  2. Sear the Chicken if you Have Time (Optional): If you have a few extra minutes, sear the chicken in a skillet with a little oil before adding it to the slow cooker. It adds an extra layer of flavor and gives the chicken a beautiful golden color.
  3. Use Fresh Herbs for Extra Flavor: While 1 teaspoon of dried rosemary and thyme work perfectly in the stew, sprinkling in 1 tablespoon of fresh rosemary, thyme, or parsley right before serving can take the flavor up a notch.
  4. Thicken the Stew Properly: Whisk the cornstarch slurry (2 tablespoons cornstarch + ¼ cup water) thoroughly before adding it to the stew during the last 30 minutes of cooking. Stir it in well to avoid lumps and let it cook until the stew thickens to a perfect velvety consistency.
  5. Season to Taste at the End: Slow cooking can mellow out flavors, so always taste the stew before serving. Add more salt, pepper, or even a splash of lemon juice at the end if it needs a little brightness to bring it all together.
A bowl of chicken stew garnished with fresh parsley and served alongside crispy garlic toast, creating a comforting meal presentation.

How to store & reheat Slow Cooker Chicken Stew

Fridge: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Freezer: If you want to freeze the stew, let it cool completely and transfer it to freezer-safe containers or resealable bags. Leave a little room for expansion. Freeze for up to 3 months.

Reheating:

  • Stovetop: For the best flavor and texture, reheat the stew on the stovetop over medium heat. Stir occasionally and add a splash of chicken broth or water if the stew has thickened too much during storage. Heat until warmed through (about 10-15 minutes).
  • Microwave: Place a single serving in a microwave-safe bowl. Cover and heat on high in 1-minute intervals, stirring between each, until hot.
  • Slow Cooker: If reheating a large batch, you can place the stew back into the slow cooker and set it to low for 2-3 hours, stirring occasionally.

Tips for Reheating:

  • If frozen, thaw the stew in the refrigerator overnight before reheating for the best results.
  • Avoid overcooking during reheating to prevent the chicken and vegetables from becoming mushy.

Quick Recipe Help and Common Questions

My stew turned out too watery. How can I fix it?

If your stew is too thin, add an extra slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and stir it in. Let it cook on high for an additional 15-20 minutes, uncovered, to thicken.

Can I add more ingredients halfway through cooking?

Yes! Vegetables like zucchini or green beans, or cooked proteins like shredded chicken or sausage, can be added during the last hour of cooking to avoid overcooking.

Can I use bone-in chicken instead of boneless?

Yes, you can absolutely use bone-in chicken! It adds extra flavor to the broth as it cooks. Use 2 ½ to 3 pounds of bone-in chicken thighs or drumsticks for this recipe. Just keep in mind that you’ll need to remove the chicken from the slow cooker at the end, shred the meat off the bones, and discard the bones before serving. Cooking time may be slightly longer, so check for doneness around 7-8 hours on low or 4-5 hours on high.

A bowl of chicken stew served with garlic toast, garnished with parsley.

More Slow Cooker Chicken Recipes

I want to hear from you!

If you try this easy Slow Cooker Chicken Stew recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

A bowl of crock pot chicken stew with vegetables like carrots, peas, and potatoes, being ladled into a decorative white bowl.
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Slow Cooker Chicken Stew

Super flavorful Slow Cooker Chicken Stew! This isn't your typical watered-down broth chicken stew it's got seasoning and is so good you'll want to drink it out of a cup!
No ratings yet
Author Jackie
Servings 8 1 cup bowls
Course Main Course
Calories 377
Prep Time 15 minutes
Low 8 hours
Total Time 8 hours 15 minutes

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Equipment

6-quart slow cooker

Ingredients
  

  • 4 pounds chicken breasts cut into bite-sized pieces
  • 3 medium carrots peeled and sliced into half-moons
  • 3 ribs celery sliced
  • 1 large yellow onion diced
  • 4 medium Yukon gold potatoes diced into 1-inch pieces
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 tablespoon Worcestershire sauce
  • ¼ cup water for the cornstarch slurry
  • 2 tablespoons cornstarch
  • 1 cup frozen peas optional, added at the end
  • Fresh parsley chopped, for garnish (optional)

Instructions

  • Layer the Vegetables: In the bottom of a 6-quart slow cooker, layer 3 medium carrots (peeled and sliced into half-moons), 3 ribs celery (sliced), 1 large yellow onion (diced), and 4 medium Yukon gold potatoes (diced into 1-inch pieces). Spread them out evenly to create a base layer.
  • Add the Chicken: Place 2 pounds of boneless, skinless chicken breasts (cut into bite-sized pieces) on top of the vegetables.
  • Season: Sprinkle 3 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon paprika, 1 ½ teaspoons salt, and ½ teaspoon black pepper over the chicken and vegetables. Tuck in 2 bay leaves for added flavor.
  • Add the Broth: Pour 4 cups of low-sodium chicken broth and 1 tablespoon Worcestershire sauce evenly over the ingredients in the slow cooker.
  • Cook the Stew: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
  • Thicken the Stew: About 30 minutes before the end of the cooking time, mix 2 tablespoons of cornstarch with ¼ cup water in a small bowl to create a slurry. Stir the slurry into the slow cooker along with 1 cup of frozen peas (if using). Cover and cook for an additional 30 minutes.
  • Remove Bay Leaves and Adjust Seasoning: Remove the 2 bay leaves from the stew. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve the stew warm, garnished with chopped fresh parsley, if desired.

Notes

  • Cut Everything Evenly: Chop your potatoes, carrots, and celery into similar-sized pieces to ensure they cook evenly. No one wants a crunchy potato and mushy carrot in the same bowl, so aim for uniform 1-inch chunks for consistency.
  • Sear the Chicken if you Have Time (Optional): If you have a few extra minutes, sear the chicken in a skillet with a little oil before adding it to the slow cooker. It adds an extra layer of flavor and gives the chicken a beautiful golden color.
  • Use Fresh Herbs for Extra Flavor: While 1 teaspoon of dried rosemary and thyme work perfectly in the stew, sprinkling in 1 tablespoon of fresh rosemary, thyme, or parsley right before serving can take the flavor up a notch.
  • Thicken the Stew Properly: Whisk the cornstarch slurry (2 tablespoons cornstarch + ¼ cup water) thoroughly before adding it to the stew during the last 30 minutes of cooking. Stir it in well to avoid lumps and let it cook until the stew thickens to a perfect velvety consistency.
Season to Taste at the End: Slow cooking can mellow out flavors, so always taste the stew before serving. Add more salt, pepper, or even a splash of lemon juice at the end if it needs a little brightness to bring it all together.

Nutrition

Serving: 1 cup, Calories: 377kcal, Carbohydrates: 25g, Protein: 52g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 148mg, Sodium: 1198mg, Potassium: 1432mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4232IU, Vitamin C: 31mg, Calcium: 57mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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