Slow Cooker Chicken Stew a warm, comforting chicken stew made easy in the slow cooker! This hearty dish is filled with tender chicken, flavorful vegetables, and a savory broth. It’s the perfect meal to enjoy on a cozy evening, and best of all, it requires minimal prep work.
Ingredients
4 boneless, skinless chicken breasts
4 cups chicken broth
3 carrots, sliced
3 potatoes, diced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas
1 tablespoon cornstarch (optional, for thickening)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by placing the chicken breasts at the bottom of my slow cooker.
Next, I add the chicken broth, carrots, potatoes, onion, celery, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
I cover the slow cooker and let everything cook on low for about 6-7 hours, or until the chicken and vegetables are tender.
Once the chicken is cooked, I remove it from the slow cooker and shred it using two forks.
I return the shredded chicken to the stew, stir everything together, and add the frozen peas. Then, I cook for another 15 minutes until the peas are heated through.
If I like my stew a little thicker, I mix cornstarch with a bit of water to make a slurry and stir it into the stew. I let it cook for an additional 10 minutes, which allows the stew to thicken.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 6-7 hours
Total Time: 6-7 hours 15 minutes
Servings: 6 servings
Variations
Vegetable Add-ins: I love to mix in extra veggies like parsnips, sweet potatoes, or green beans for added flavor and texture.
Herb Swap: If I’m in the mood for a different flavor, I might swap the thyme and rosemary for other herbs like oregano, sage, or bay leaves.
Add Creaminess: For a creamier stew, I might stir in a cup of heavy cream or coconut milk toward the end of cooking.
Spicy Kick: If I want to add some heat, I’ll throw in a pinch of cayenne pepper or a chopped jalapeño.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: This stew freezes well too! I let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months.
Reheating: I reheat the stew in the microwave or on the stovetop. If it’s too thick after freezing, I add a splash of chicken broth to loosen it up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! If I prefer chicken thighs, they’ll work just as well in this recipe. They might even add a bit more flavor and tenderness to the stew.
Can I cook this stew on high instead of low?
Yes, I can cook it on high for about 3-4 hours instead of 6-7 hours on low. The chicken and vegetables will still become tender, but I find the low setting yields the best results.
What if I don’t have cornstarch for thickening?
If I don’t have cornstarch, I can always skip it or use a different thickening agent, like flour or arrowroot powder. I just make sure to dissolve it in a bit of water before adding it to the stew.
Can I make this stew without peas?
Of course! If I’m not a fan of peas or don’t have any on hand, I can easily omit them or swap them for another vegetable, such as corn or green beans.
How can I make this stew spicier?
If I want to add some spice to my stew, I’ll throw in some chili flakes, hot sauce, or diced jalapeños when adding the other vegetables. I can adjust the heat to my taste!
Conclusion
This Slow Cooker Chicken Stew is the ultimate comfort food, offering the perfect combination of tender chicken, vegetables, and savory broth. I love how simple it is to prepare and how it fills the house with delicious aromas as it cooks. Whether I’m serving it on a chilly evening or preparing a meal in advance, this stew is always a winner. It's hearty, healthy, and incredibly satisfying, making it a go-to recipe in my kitchen.
Recipe:
Slow Cooker Chicken Stew
- Total Time: 6–7 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Slow Cooker Chicken Stew is a cozy, hearty one-pot meal made with tender chicken, vegetables, and a savory broth. It's the ultimate comfort food—easy to prep, rich in flavor, and perfect for busy weeknights or chilly evenings. A set-it-and-forget-it dinner that's both healthy and satisfying!
Ingredients
4 boneless, skinless chicken breasts
4 cups chicken broth
3 carrots, sliced
3 potatoes, diced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas
1 tablespoon cornstarch (optional, for thickening)
Instructions
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Place chicken breasts at the bottom of the slow cooker.
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Add chicken broth, carrots, potatoes, onion, celery, garlic, thyme, rosemary, salt, and pepper.
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Cover and cook on low for 6–7 hours, until chicken and vegetables are tender.
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Remove chicken, shred with forks, and return to the slow cooker.
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Stir in frozen peas and cook for another 15 minutes.
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(Optional) For thicker stew, mix cornstarch with water to form a slurry, add to stew, and cook for an additional 10 minutes.
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Serve warm and enjoy!
Notes
For extra flavor, try using chicken thighs instead of breasts.
Add a creamy twist with a splash of heavy cream or coconut milk at the end.
Customize with your favorite veggies like sweet potatoes, green beans, or corn.
Spice it up with chili flakes, cayenne, or diced jalapeños.
Leftovers store well and taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
