Slow Cooker Chicken Stew

If you want to make a hearty stew without turning on the oven, this easy slow cooker chicken stew is for you! Similar to a classic beef stew but made with chicken, this dish is filled with tender and juicy chicken, a rich and creamy broth, and plenty of vegetables. It’s a filling and healthy meal, perfect for a cold day.

Slow cookers are known for creating delicious meals with minimal effort, and this recipe is no exception. Aside from browning the chicken, all you need to do is add everything to a crockpot and let it do the work. Plus, this chicken stew stores well in the fridge or freezer, making it ideal for leftovers or meal prep.

What You’ll Need

This slow cooker chicken stew is packed with herbs, vegetables, and protein. Here’s what you’ll need:

• Chicken Thighs: Boneless, skinless thighs provide the best flavor, but chicken breasts can be used as an alternative.
• Potatoes: Russet potatoes are recommended, but Yukon Gold potatoes work well too. Peel them if you prefer.
• Carrots and Peas: Classic stew vegetables. You can also add celery for extra flavor.
• Onion and Garlic: Aromatics to build the base of flavor.
• Chicken Broth: Use homemade or store-bought broth.
• Flour: To thicken the stew.
• Herbs: A mixture of thyme, rosemary, and bay leaf for depth. Double the amount if using fresh herbs.
• Milk: Adds creaminess. Heavy cream can be used as a substitute with a bit more broth.

How to Cook Chicken Stew in a Crockpot

1. Brown the Chicken

Start by searing the chicken until golden brown on all sides. This step tenderizes the chicken and enhances its savory flavor.

2. Add Flour and Herbs

Coat the browned chicken in flour, then sprinkle in thyme and rosemary.

3. Add Veggies and Broth

Toss in the onion, potatoes, carrots, and salt. Pour in the chicken broth to cover.

4. Cover and Cook

Place the lid on the crockpot and cook on low for 7-8 hours or high for 3-4 hours.

5. Add Milk and Peas

Once the stew is cooked, stir in the milk and green peas. Cook on high for 10-15 minutes.

6. Adjust Seasoning

Taste and adjust the salt and pepper as needed.
This stew can be served immediately or saved for later. The flavors deepen as it sits, making it an excellent make-ahead meal and perfect for leftovers.

FAQs About Slow Cooker Chicken Stew

Is it OK to put raw chicken in a slow cooker?

Yes, it’s safe to put raw chicken in a slow cooker. However, browning the chicken first enhances the flavor.

What happens if you don’t brown meat before slow cooking?

While the meat will cook fine without browning, searing adds depth and complexity to the flavor.

Is it better to slow cook on low or high?

The low setting takes longer but allows the flavors to develop more fully. Both settings work well depending on your time constraints.

Can I shorten the time on a slow cooker?

Yes, cooking on high will cut the cooking time in half.

Storage + Reheating

• To Store: Let the stew cool completely, transfer to an airtight container, and refrigerate for 3-4 days.
• To Freeze: Once cooled, store in a freezer-safe container for up to 3 months.
• To Reheat: Warm the stew on the stovetop over medium heat for 5 minutes or in the microwave for 1-2 minutes. Thaw frozen stew completely before reheating.

Serving Suggestions

Enjoy this chicken stew on its own or pair it with warm crusty bread or a baguette. For a healthier option, serve it alongside a green salad with a light oil-and-vinegar dressing. If you’re feeling indulgent, enjoy it with a glass of white wine to make the meal extra special!

📖 Recipe

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Slow Cooker Chicken Stew

This hearty chicken stew pairs wonderfully with crusty bread or a fresh green salad for a comforting, satisfying meal.

Course Main

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds chicken thighs cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt plus more to season
• 6 cloves garlic minced
• 1 onion diced
• 3 carrots peeled and sliced
• 2 large potatoes cut into ½-inch cubes (about 1 pound)
• 3 cups chicken broth
• 1 bay leaf
• ½ cup milk
• 1 cup frozen green peas
• Black pepper to season

Instructions

• Prepare the Chicken:
  Place chicken thighs on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
• Sear the Chicken:
  In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 4-5 minutes until browned on all sides. The chicken doesn’t need to be fully cooked—just seared to enhance flavor.
  If your slow cooker has a stovetop-safe removable pot, you can sear the chicken directly in it, then return the pot to the slow cooker base.
• Coat the Chicken:
  Transfer the chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and ½ teaspoon salt. Stir until the chicken is evenly coated with the flour and herbs.
• Add Vegetables and Broth:
  Add garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Pour in the chicken broth and add the bay leaf.
• Cook the Stew:
  Cover the slow cooker and cook on low for 7-8 hours or high for 3-4 hours, until the chicken and vegetables are tender.
• Finish with Milk and Peas:
  Once the stew is cooked, stir in the frozen peas and milk. Cook on high for an additional 10-15 minutes until the peas are heated through.
  If the stew is too thick, add a splash of chicken broth; if it’s too thin, mix in a bit more flour to thicken.
• Season and Serve:
  Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm.