Crockpot Chicken Stew

Crockpot Chicken Stew with juicy chicken and tender vegetables in a light creamy broth. Cozy, easy dinner with just 15 minutes of prep!

What You Need

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.



Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.

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