Slow cooker chicken stew is packed with veggies, savory seasonings, and tender chicken in a rich, creamy sauce.
Holly’s Recipe Highlights For Chicken Stew
- Flavor: Rich, creamy, and full of tender chicken, hearty veggies, and comforting flavor in every bite.
- Skill level: Crockpot meals are set-it-and-forget-it simple.
- Budget Tip: Use any leftover veggies you have in the fridge or freezer to stretch this soup even further!
- Serving suggestions: Make some herby garlic dinner rolls or garlic bread to dip into that creamy sauce.
Ingredient Tips For Slow Cooker Chicken Stew
- Chicken: Use breasts or chicken thighs in this recipe.
- Vegetables: Celery, carrots, corn, potatoes, and green beans add nutrition and sweetness to chicken stew.
- Sauce: Chicken broth and heavy cream, along with the juices of the chicken make this stew extra rich and creamy. The addition of thyme and poultry seasoning adds great taste.
Variations
- Use a can of biscuits to make homemade dumplings. Cut them in half horizontally and place them on the top of the stew in Step 5. Reduce the heat to low, cover, and cook until the biscuits are cooked.
- Short on time? Add leftover chicken, ready-made rotisserie chicken, or even chicken meatballs to the stew in Step 5.
- Sweet potatoes, turnips, peas, chopped spinach, broccoli, frozen peas, and cauliflower are also great additions.
- The seasonings can be bumped up with a homemade Italian or Greek blend.
Storing Chicken Stew
- Keep leftover slow cooker chicken stew in an airtight container in the refrigerator for up to 4 days. Reheat the stew on the stovetop on medium heat or in portions in the microwave.
- If you plan to freeze chicken stew, stir in flour instead of cornstarch in Step 5 for a creamy consistency when it’s thawed. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Delicious Stew Recipes
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Slow Cooker Chicken Stew
This slow cooker chicken stew is a hearty, creamy dish filled with tender chicken, potatoes, and veggies, all simmered in a flavorful broth for the perfect cozy meal.
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 ½ pounds Yukon gold potatoes or red potatoes, cut into ½-inch pieces
- 2 medium carrots diced
- 1 rib celery diced
- 1 cup frozen corn thawed
- 1 pound boneless skinless chicken breasts
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- 3 cups chicken broth or chicken stock
- 1 cup heavy cream or evaporated milk
- 2 tablespoons cornstarch
- 1 cup frozen green beans thawed
Instructions
- In a small skillet, melt the butter over medium heat. Add the onion and garlic and cook just until onion is slightly softened, about 3 minutes.
- Transfer to the bottom of a 6-quart slow cooker. Add potatoes, carrots, celery, and corn. Top with the whole (uncooked) chicken breasts.
- Sprinkle with poultry seasoning, salt, pepper, and thyme. Add the broth, cover and cook on HIGH 3 to 4 hours or on LOW for 7 to 8 hours or until the vegetables are tender.
- Remove the chicken from the slow cooker and shred with two forks.
- In a small bowl, combine the cream and cornstarch. Whisk until smooth. Add the cream mixture, chicken, and green beans to the slow cooker. Cook on HIGH for 30 minutes or until thickened.
Notes
- Store leftover slow cooker chicken stew in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- For freezing, use flour instead of cornstarch for better texture, freeze up to 3 months, and thaw in the fridge before reheating.
Nutrition Information
Serving: 1.5cups | Calories: 391 | Carbohydrates: 35g | Protein: 22g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 773mg | Potassium: 1043mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4233IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker, Soup
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Very nice!
Chiara, I am glad you enjoyed the chicken stew.
If your lactose intolerant what would be a good substitute for heavy cream? Thank you.
Hi D, you can replace it with a lactose-free heavy cream or you can thicken it with a cornstarch slurry but it won’t be quite as creamy. I would love to hear how it turns out for you!
Hi Holly, Thank you for soooo many wonderful recipes. I’m planning on trying this one, but I need clarification on which size slow cooker to use. In the “Equipment” list, you have 4 qt. In the “Instructions” (#2) you have 6 qt. Help… :)
Hi Susan, thank you for pointing that out! For this recipe we recommend using a 6 QT slow cooker.