Slow Cooker Chicken Stew

Slow Cooker Chicken Stew is one of those recipes that saves the day when life gets crowded and your brain says nope to standing at the stove. You get a cozy, complete meal with minimal effort and a big reward at dinner. I love how the house smells as it simmers away, like a little promise that the evening will be calm and delicious. It’s wholesome without being fussy, and it’s very forgiving if you’re working with what you have. If you’re craving comfort food that basically cooks itself, you’re in the right place.

Recipe features

This stew checks all the boxes: easy prep, simple ingredients, and a warm, hearty bowl that feels like a hug. It’s also great for meal prep. Make it on a Sunday, then reheat during the week for quick dinners or packable lunches. The texture is thick and spoonable, not brothy, with big chunks of veggies and moist chicken that falls apart without effort.

A few highlights that make it a keeper:

Set it and forget it: Toss everything in and let the slow cooker do the heavy lifting. I usually spend 15 minutes chopping and then walk away.

Balanced and hearty: Protein, carbs, and veggies all in one pot. Add bread or rice if you want, but it’s satisfying on its own.

Kid friendly and freezer friendly: Mild, cozy flavors that work for the whole family, and it freezes like a dream.

Budget smart: Uses humble pantry staples. You don’t need fancy ingredients to make it taste amazing.

Want more cozy ideas for your crockpot? Browse the slow cooker recipes collection for easy inspiration you can prep in minutes.

Why this recipe works

Here’s the simple truth: Slow cooking gives you deep flavor without complicated steps. This Slow Cooker Chicken Stew builds taste in layers with easy techniques so you never end up with bland chicken or mushy vegetables.

First, the potatoes and carrots go on the bottom, where they get the most heat and soften evenly. The chicken sits on top, so it poaches gently and stays tender. I use a little tomato paste for depth, a splash of Worcestershire for a savory edge, and just enough broth to keep things thick and stew-like.

Near the end, a quick slurry thickens everything to that cozy, stick-to-your-spoon texture. If you prefer a silkier stew, a knob of butter or a splash of cream stirred in at the finish will make it feel restaurant-rich without extra work.

It’s the same comfort you get from a beef stew, only lighter and faster. If you enjoy hearty, slow-cooked dinners, you might also like this slow cooker beef stew with red wine for another night when you want deep flavor with minimal effort.

“I threw it all in before work and came home to the best-smelling kitchen. My kids asked for seconds, which never happens with stew. Total weeknight win.”

Ingredients you’ll need

Pantry staples

• Chicken broth: Low sodium lets you control the salt.
• Tomato paste: Adds richness and body without making it too tomato-heavy.
• Worcestershire sauce: A small splash brings savory depth.
• Olive oil: For a touch of richness.
• Flour or cornstarch: For thickening at the end.
• Dried herbs: Thyme, rosemary, and bay leaf. Italian seasoning works too.
• Salt and pepper: Taste and adjust at the end.

Produce and protein

• Chicken: Boneless, skinless thighs stay moist. Breasts work if you prefer lean.
• Potatoes: Yukon gold or russet. Cut into 1 inch chunks.
• Carrots: Thick slices hold their shape.
• Celery: Adds brightness and crunch initially, softens as it cooks.
• Onion and garlic: The flavor base you don’t skip.
• Peas: Stir in at the end for color and sweetness. Frozen is perfect.
• Optional: Mushrooms, parsnips, or a handful of chopped kale near the end.

Pro tip: Don’t overthink it. This Slow Cooker Chicken Stew is flexible, so use the veggies you have and aim for uniform chopping so everything cooks evenly.

Expert tips

These are the small details that make a big difference, especially on a busy day when you want a guaranteed win.

Layer smart: Potatoes and carrots go on the bottom. Chicken on top. This keeps the texture just right.

Cut even pieces: Aim for 1 inch chunks of potato and quarter inch slices of carrots. Even cuts mean even cooking.

Season at the end: Salt concentrates as liquid reduces. Taste just before serving and adjust.

Thicken to your liking: For a classic spoonable stew, whisk 2 tablespoons of flour or cornstarch with 3 tablespoons water and stir in near the end. Let it simmer on high for 10 to 15 minutes.

Brighten it up: A squeeze of lemon and a handful of parsley at the end wakes up the flavors.

Slow cooker size: A 5 to 6 quart pot is ideal. If yours is smaller, reduce the veggies a bit so it doesn’t overflow.

Leftovers: Cool quickly and store in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth. It tastes even better the next day.

Make ahead and freeze

Chop all the veggies and freeze them raw in a bag with the herbs and tomato paste. On cooking day, dump the bag into the slow cooker with chicken and broth. Cook as usual. You can also freeze leftovers for 2 to 3 months. Thaw overnight in the fridge.

Thickening options

If you want creamy, stir in a quarter cup of heavy cream or half and half after thickening. If you want silky without dairy, stir in a tablespoon of olive oil or a pat of butter at the end. If you like brothy, skip the slurry entirely.

Craving a citrusy twist another night? Try this bright and comforting slow cooker lemon herb chicken and rice for a fresh spin on cozy cooking.

Variations

• Creamy herb stew: Add a splash of cream and extra thyme at the end. Stir in spinach until just wilted.
• Tomato and basil: Stir in crushed tomatoes with the broth and finish with fresh basil.
• Southwest style: Add a can of fire roasted tomatoes, a pinch of cumin and chili powder, and stir in corn at the end.
• Curry comfort: Mix a tablespoon of mild curry paste or powder into the broth and finish with coconut milk.
• Low carb: Swap potatoes for cauliflower florets and cook on low to prevent over-softening.
• Gluten and dairy free: Use cornstarch instead of flour and finish with olive oil instead of butter or cream.

If you like a little Louisiana flair, bookmark this bold and hearty slow cooker Creole chicken and sausage for nights when you want extra spice and depth.

Common Questions

Can I use frozen chicken?
I don’t recommend it. For safety and best texture, thaw chicken fully before adding it to the slow cooker.

Do I need to brown the chicken first?
No. Browning adds flavor, but this recipe is designed to be easy. The tomato paste and herbs give plenty of depth without searing.

How long should I cook it?
Cook on low for 6 to 8 hours or on high for 3 to 4. The chicken should shred easily and the potatoes should be tender when pierced with a fork.

How do I thicken the stew without lumps?
Whisk the flour or cornstarch with cold water first, then stir it into the hot stew and cook on high for about 10 minutes.

What can I serve it with?
Crusty bread, warm biscuits, or a scoop of rice. If you want a twist another night, this zesty slow cooker orange chicken is great over rice too.

A cozy final note for your kitchen

If you’ve been hunting for a no-stress dinner that feels like home, this Slow Cooker Chicken Stew is it. It’s the kind of meal that works on a Tuesday and still feels special on a Sunday. If you want a beefy alternative for later in the week, try this comforting slow cooker beef stroganoff stew. For more chicken inspo, I also love the tips in Slow Cooker Chicken Stew – The Almond Eater and the easy approach from Slow Cooker Chicken Stew – Slow Cooker Meals. Now go toss everything in the pot, let it do its thing, and enjoy a warm bowl tonight.