Home > Soups & Stews > Crockpot Chicken Stew Crockpot Chicken Stew December 13, 2023 | 1 Comment SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Crockpot Chicken Stew is the ultimate comfort food! It’s a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Crockpot Chicken Stew Last year, our team’s writer, Maggie, shared this amazing Chicken Stew recipe. It became a household favorite, prompting me to experiment with a slow cooker version for those busy weeknights. While stovetop sautéing adds a depth of flavor a slow cooker can’t replicate, this slow cooker chicken stew is impressively delicious and incredibly easy to prepare! Crockpot Chicken Stew Ingredients Chicken thighs: Choose either bone-in or boneless. Breasts won’t withstand the cooking time needed for the vegetables to become tender. Carrots: Cut them into chunky pieces. Yellow onions and celery: Finely dice them — the finer, the better. Use a food processor for quicker prep.Gold potatoes: Cut them into ½-inch pieces. No peeling needed! Garlic: Use minced, either fresh or from a jar. Worcestershire and vinegar: These add depth of flavor. Seasonings: Thyme, sage, oregano, and smoked paprika. Don’t skimp on these; they are essential! Chicken bouillon powder: Enhances the chicken flavor and adds seasoning. Chicken broth: Serves as the savory base of the Crockpot Chicken Stew. Bay leaves: Help cut through the richness. Unsalted butter: Essential for making the roux, which thickens the stew. Flour: Acts as a thickening agent. Frozen peas: Add a pop of color and additional texture. How To Make Crockpot Chicken Stew Combine ingredients: Place all “For the First Step” ingredients in a greased slow cooker. Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender. Shred chicken and add peas: Remove chicken, shred it, and add frozen peas. Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid. Finish stew: Stir in roux, return shredded chicken, adjust seasoning, and remove bay leaves. Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy! STORAGE Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days. Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating. What To Serve With This Dish Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping! Garden Salad: A fresh, crisp salad adds a fresh contrast. Fruit: This gorgeous Winter Fruit Salad or whatever seasonal fruit you’ve got on hand! Drop Biscuits: Perfect for sopping up the stew. Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors. Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew. More Crockpot Favorites: Taco Chili Crockpot Chicken Wild Rice Soup Beef Ragu Crockpot Cajun Chicken Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chicken Stew 5 from 1 vote - Review this recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Crockpot Chicken Stew Prep Time 30 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 30 minutes minutes Servings 6 servings Chelsea Lords Calories 455kcal Author Chelsea Lords Cost $16.87 Equipment6 quart slow cooker IngredientsAdd First▢ 1½ pounds chicken thighs (Note 1)▢ 1½ cups chunked (½-inch) carrots (2-3 large)▢ 2 cups finely diced yellow onion (1 large; 2 small)▢ 1 cup finely diced celery 2-4 stalks▢ 2 cups diced (½-inch) gold potatoes (3/4ths pound)▢ 1 tablespoon each: minced garlic and Worcestershire sauce▢ 1 tablespoon each: dried thyme, dried rubbed sage, smoked paprika, chicken bouillon powder▢ ½ teaspoon each: dried oregano, fine sea salt, pepper▢ 2½ cups chicken broth▢ 2 bay leaves, optionalAdd Later▢ 4 tablespoons unsalted butter▢ ⅓ cups all-purpose, white flour▢ ⅔ cup frozen peas▢ 1 teaspoon balsamic vinegar▢ Optional, for serving: crusty buttered bread, 2 tablespoons chopped fresh parsley InstructionsCOMBINE: Place all the ingredients listed under "Add First" into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.COOK: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is tender and can be shred easily. (We like this best on low!)CHICKEN: Remove the chicken from the slow cooker into a bowl and shred it using two forks.ROUX: On the stovetop, use a medium-sized pot heated over medium-high heat. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.FINISH: Add the roux to the slow cooker and stir well until it's fully integrated. Return the shredded chicken along with frozen peas & balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1-2 teaspoons of chicken bouillon if needed until flavors sing.ENJOY: Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with crusty buttered bread. Enjoy! Video Recipe NotesNote 1: Chicken: We've tested this recipe with both bone-in and boneless. Both are delicious; we prefer bone-in. If thighs have skin, remove before cooking-- otherwise, it will be too greasy. Note 2: Veggies: Be sure to very finely dice the onions and celery so they're tender in time. Dice finely by hand or use a food processor and pulse them carefully until they're in tiny pieces. Nutrition FactsServing: 1serving | Calories: 455kcal | Carbohydrates: 31g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 539mg | Potassium: 867mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7229IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hi Chelsea, happy holidays to you! OK, I know, there is always somebody who has to bring up preferring chicken breasts, sorry, I hate to say it’s me this time around. My husband and I are chicken breast kinda people. Could I just use chicken breast and add it to the crockpot after it’s been cooking awhile if it cannot withstand the cooking time needed for the vegetables to become tender. I know, I know…sorry!! Reply
