Slow Cooker Chicken Stew with juicy chicken and tender vegetables in a light creamy broth. Cozy, easy dinner with just 15 minutes of prep!
Slow cooker chicken and rice is another family favorite around here.
Slow cooker chicken stew is super easy and filled with everything you crave on a chilly evening, including wine! Chunky vegetables and plenty of protein are simmered in a deliciously seasoned broth, and garnished with fresh herbs.
Growing up grandma’s chicken stew was always one of my favorite comfort meals. Because we can always use more easy slow cooker recipes, I hope you enjoy this delicious crock pot chicken stew that will fill you with warmth.
Chicken chickpea stew is another cozy home cooked meal that will be ready and waiting for you after a long cold day.
Ingredients for Slow Cooker Chicken Stew
Slow cooker chicken stew recipe uses the simplest ingredients that blend together for a savory dinner that feeds your body, mind, and soul.
- Chicken thighs: I used boneless, skinless chicken thighs cut into cubes. Chicken breasts can also be used.
- Oil: Extra-virgin olive oil is used to sear the chicken giving it more flavor.
- Baby potatoes: Kept whole will result in tender potatoes that do not change color.
- Fresh veggies: Chopped onion, carrots, and celery.
- Broth: Low sodium chicken broth, and white wine.
- Herbs and spices: Worcestershire sauce, salt, ground pepper, and bay leaves give the stew its rich flavor.
- For thickening: Whole milk and cornstarch helps to thicken the broth without making it too heavy.
- Frozen veggies: Frozen peas are added towards the end of cooking time so they don’t turn to mush.
- Garnish: I like to garnish a hot bowl of slow cooker chicken stew with finely chopped fresh parsley. Fresh thyme or fresh dill also adds a nice taste.
How to Make Chicken Stew in Crock Pot
Here’s how to make chicken stew in slow cooker in 6 easy steps and just 15 minutes of prep time.
You can even chop the veggies the night before and throw everything in the slow cooker the next morning. I use this 7 quart crock pot.
- Add fresh vegetables: Add baby potatoes, onion, carrots and celery to a large 6 to 8 quart slow cooker.
- Brown the chicken: Preheat a large skillet on medium-high heat, add olive oil and brown your chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, stir a few times. Transfer to the slow cooker.
- Combine broth: To the same skillet on medium heat, add chicken broth and white wine. Deglaze the pan by scraping the brown bits from the bottom of the pan and pour into the crock pot.
- Add herbs and cook: Add Worcestershire sauce, remaining salt and pepper, bay leaves to the crock pot and stir. Cover with a lid and cook chicken stew in slow cooker on Low heat for 6-8 hours or on High heat for 3-4 hours.
- Thicken the broth: Add milk and cornstarch to a small bowl, whisk well and pour into the crockpot. Add the frozen peas, stir gently, cover and cook for an additional 15-20 minutes or until sauce has thickened.
- Garnish and serve: Garnish with fresh parsley and serve a hot bowl of slow cooker chicken stew and wait for “wow’s”.
Tips for Best Results and Variations
This slow cooker chicken stew recipe is easy to customize. Here are some tips and variations.
- Use chicken breasts: Boneless and skinless chicken breasts can be used interchangeably. I find they release less liquid, so stew will be a bit thicker.
- Omit white wine: If you don’t cook with wine, feel free to substitute with more chicken broth.
- Thicken stew more: If you find it too runny or enjoy a thicker stew, add 2 more tablespoons of cornstarch to a slurry.
- Cook low and slow: I find when cooking on low heat the stew comes out a tad better but if you are tight for time, cooking on high heat is ok
- Use baby potatoes: I recommend using baby potatoes. I like how they keep whole and do not change color. It also takes less prep time.
- Other potatoes that work: You could also use cut up Yukon gold potatoes or red potatoes as they hold their shape well. Russet potatoes are more starchy, so they will fall apart a bit, thickening the stew more naturally.
Serving Slow Cooker Chicken Stew
Chicken stew in slow cooker truly is a hug-in-a-bowl that’s healthy and filling on its own.
When we have a healthier appetite we like to dish up a hearty bowl and pair it with one of these favorite sides for a family-friendly dinner with very little effort.
- Fluffy, soft cornbread
- Traditional Ukrainian garlic bread
- Healthy Caesar salad
How to Store, Freeze and Reheat
Store: Store any slow cooker chicken stew leftovers in an airtight container for up to 5 days in the refrigerator.
Freeze: You can freeze the chicken stew in an airtight freezer-safe container or resealable silicone bag for up to 3 months. I personally do not like the texture of thawed potatoes, so I don’t recommend it but it’s possible. Thaw in the fridge overnight or on the counter for 6 hours.
Reheat: Add desired amount of stew to a small pot and simmer on low heat until heated through.
Browning the chicken before cooking in the slow cooker adds more flavor, so I don’t recommend putting raw chicken in slow cooker in this particular recipe.
Yes. Sauté chicken, then combine all ingredients in the Instant Pot, pressure cook on high pressure for 15 minutes, thicken on Sauté mode. You can make or follow similar instructions for my Instant Pot chicken stew.
Follow the recipe by browning chicken and veggies, then combine and simmer for 20 minutes or until potatoes are tender. Follow instructions or make my stovetop chicken stew recipe.
If your chicken turns out tough rather than tender, it usually means it was cooked on high setting or for too long. It’s best to cook it low and slow for this slow cooker chicken stew recipe. Also some brands of chicken are just tough, try a different one next time.
More Slow Cooker Chicken Recipes to Try
- Slow cooker chicken noodle soup
- Slow cooker chicken spaghetti
- Slow cooker butter chicken
- Slow cooker chicken thighs
Slow Cooker Chicken Stew Recipe
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch cubes
- 3 pounds baby potatoes
- 1 large onion finely chopped
- 2 large carrots chopped
- 2 large celery stalks chopped
- 1 tablespoon olive oil extra virgin
- 2 cups chicken broth low sodium
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 3 bay leaves
- 1 cup whole milk
- 3 tablespoons cornstarch
- 1 1/2 cups peas
- 1/4 cup fresh parsley finely chopped
- In a large 6 to 8 quart slow cooker, add baby potatoes, onion, carrots and celery.
- Preheat large skillet on medium-high heat and add olive oil. Add chicken thighs, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and cook until a bit browned, stirring a few times. Transfer to a slow cooker.
- Return skillet to the stove and add chicken broth and white wine. Deglaze the pan by scraping the brown bits from the bottom of the pan. Then pour into the crock pot.
- Add Worcestershire sauce, remaining salt and pepper, bay leaves and give stew a good stir. Cover with a lid and cook on Low heat for 6-8 hours or on High heat for 3-4 hours.
- In a small bowl, combine milk and cornstarch, whisk well and pour into the crockpot. Also add peas. Stir gently, cover and cook for another 15-20 minutes or until sauce has thickened.
- Sprinkle with parsley and serve hot.
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.
- Freeze: You can freeze the stew but I personally do not like thawed potatoes texture. Freeze in an airtight container or resealable silicone bags for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
Wife and I made this yesterday. Had to double it for the whole family. Noticed when I was going to add the cornstarch that there was a lot of liquid in the cooker, so I just used the regular amount of chicken broth and milk and it came out great. Added diced green peppers and a can of baby corn. Kind of bland, needs more seasoning.
Thanks for the recipe. A keeper for sure.
Loved this recipe. The flavor was outstanding. The chicken turned out very tender and shredded nicely. It would be very good with dumplings, which I will add to the menu next time. Had trouble thickening it in the end because I can’t drink cow’s milk so I had to improvise. Tried using oat milk instead but just didn’t do the job. Think next time I will reduce the amount of “milk” and make the usual roux that I have luck with at a 1:1 ratio of flour and liquid (for me it is oat or almond milk) to use as the thickening agent.
I am so happy to hear you loved the recipe, Kathy! For thicker stew use more cornstarch or sure thing use your favorite roux. It doesn’t matter what milk you used. In fact, oat milk is naturally very sweet, so I would use almond milk. Also be sure to cook the stew uncovered on high for longer time and gravy will thicken. Good luck!:)