Slow Cooker Chicken Stew

Slow Cooker Chicken Stew is the ultimate comfort food—hearty, warming, and packed with tender chicken, vegetables, and savory broth. It’s the kind of dish that simmers all day, filling your home with irresistible aromas while you go about your day. Perfect for chilly evenings, this stew is a fuss-free, family-friendly meal that’s both wholesome and delicious.

Ingredients

• 1 ½ lbs (about 700 g) boneless, skinless chicken thighs or breasts, cut into chunks
• 4 medium carrots, sliced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas (add at the end)
• 4 cups chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil or butter
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp all-purpose flour (to thicken, optional)
• Fresh parsley for garnish

How To Make Slow Cooker Chicken Stew

1. Prep the base – In a skillet, sauté onion, garlic, and celery with olive oil until fragrant. (Optional but boosts flavor).
2. Layer ingredients – Place chicken, carrots, potatoes, and sautéed mix into the slow cooker.
3. Add liquids and seasoning – Pour in chicken broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
4. Cook – Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.
5. Thicken (optional) – Mix 2 tbsp flour with ¼ cup water and stir into the stew 20 minutes before serving.
6. Finish – Stir in peas just before serving. Garnish with parsley and enjoy

You Must Know

• Chicken thighs stay more tender and juicy than breasts.
• Don’t over-stir during cooking—let the slow cooker do its job.
• Bay leaves add depth of flavor but remember to remove them before serving.
• For a creamier version, stir in ½ cup heavy cream or coconut milk at the end.

Topping Variations

• Sprinkle with fresh herbs like dill, thyme, or parsley.
• Add a spoonful of grated Parmesan or cheddar cheese.
• For a cozy twist, top with buttery biscuit dough (slow cooker “chicken and dumplings” style).

Make It a Meal

• Serve with crusty bread or garlic rolls to soak up the broth.
• Pair with a light side salad for balance.
• Enjoy with a glass of white wine or a warm cup of tea for the perfect cozy evening.

Pro Tips

• Brown the chicken first for an even richer flavor.
• Use small Yukon or baby potatoes to avoid mushiness.
• Freeze leftovers in airtight containers for up to 3 months.
• Always taste and adjust seasoning before serving—broths vary in saltiness.

Recipe FAQs

Q: Can I use frozen chicken?
A: It’s best to thaw first for food safety and even cooking.

Q: Can I make this ahead?
A: Yes! Prep all ingredients the night before and store in the fridge, then dump into the slow cooker in the morning.

Q: Can I use different vegetables?
A: Absolutely—parsnips, turnips, green beans, or mushrooms all work great.

Q: How do I make it gluten-free?
A: Skip the flour and thicken with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Slow Cooker Chicken Stew

Print Recipe

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

• Author: Julia
• Prep Time: 25 minutes
• Cook Time: 6 hours hours
• Total Time: 5 minute
• Yield: 4 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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:

1. Chop all veggies and cut chicken into 1 inch cubes.
2. 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!
3. In slow cooker insert, stir together chicken, potatoes, carrots, celery, flour, dried spices and chicken broth.
4. Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Cooking on low is recommended.
5. When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

StoveTop Instructions:

1. Chop all veggies and cut chicken into 1 inch cubes.
2. 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.
3. 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.
4. Once the chicken has browned, add onion and garlic. Sauté for an additional 5 minutes until the onion and garlic starts to soften.
5. Add potatoes, carrots, celery, flour and dried spices. Stir to combine.
6. 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.
7. Cook over medium heat for 15 to 20 minutes, stirring occasionally.
8. When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

Instant Pot Instructions

1. Chop all veggies and cut chicken into 1 inch cubes.
2. 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).
3. Add onions, garlic, celery and carrots. Sauté for 4-5 minutes.
4. 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.
5. Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
6. When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

Notes

• 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.