Crockpot Chicken Stew

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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 in the crockpot with a big label full coming out.

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!

All the ingredients used in this recipe spread out on a tray ready to be prepped.

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.

Chicken, veggies, potatoes, seasonings, and broth all being added to a crockpot for this Crockpot Chicken Stew.

How To Make Crockpot Chicken Stew

  1. Combine ingredients: Place all “For the First Step” ingredients in a greased slow cooker.
  2. Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender.
  3. Shred chicken and add peas: Remove chicken, shred it, and add frozen peas.
  4. Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid.
  5. Finish stew: Stir in roux, return shredded chicken, adjust seasoning, and remove bay leaves.
  6. Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy!

Butter and flour being whisked together and poured into the slow cooker for a roux.

STORAGE

  1. Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days.
  2. Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating.

Chicken being removed from the cooked stew and shredded then added back with the vinegar and peas.

What To Serve With This Dish 

  1. Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping!
  2. Garden Salad: A fresh, crisp salad adds a fresh contrast.
  3. Fruit: This gorgeous Winter Fruit Salad or whatever seasonal fruit you’ve got on hand!
  4. Drop Biscuits: Perfect for sopping up the stew.
  5. Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors.
  6. Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew.

Bowl of the soup ready to be enjoyed.

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Crockpot Chicken Stew

5 from 1 vote
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 in the crockpot with a big label full coming out.
Print Recipe

Crockpot Chicken Stew

Crockpot Chicken Stew in the crockpot with a big label full coming out.
5 from 1 vote
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
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Chelsea Lords
Calories 455kcal
Cost $16.87

Equipment

  • 6 quart slow cooker

Ingredients

Add First

  • pounds chicken thighs (Note 1)
  • 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
  • cups chicken broth
  • 2 bay leaves, optional

Add Later

  • 4 tablespoons unsalted butter
  • cups all-purpose, white flour
  • cup frozen peas
  • 1 teaspoon balsamic vinegar
  • Optional, for serving: crusty buttered bread, 2 tablespoons chopped fresh parsley

Instructions

  • COMBINE: 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 Notes

Note 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 2Veggies: 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 Facts

Serving: 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.

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One Comment

  1. 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!!

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