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 in a slow cooker, this stew is filled with tender and juicy chicken, a rich and creamy broth, and packed full of vegetables making it a filling and healthy meal that is perfect for a cold day.
Slow cookers are known for making delicious food without much effort, and that’s exactly what this recipe is. Aside from browning the chicken, you just need to add everything to a crockpot and then you can sit back and relax while it does the work. Not to mention, this chicken stew keeps well in the fridge and freezer, so it makes great leftovers or a simple meal prep idea.
What You’ll Need
This delicious slow cooker chicken stew is filled with herbs, vegetables, and lots of protein, here’s what you’ll need to make it.
- Chicken Thighs: I used boneless, skinless chicken thighs in my recipe as I think they provide the best flavor to the stew, but you could use chicken breasts if you prefer.
- Potatoes: I used russet potatoes but any white potato, such as Yukon gold potatoes, will work. They can be peeled or left unpeeled, that’s completely up to you.
- Carrots and Peas: Some classic stew veggies. Feel free to add some celery if you like.
- Onion and Garlic: Some aromatics to build the base of flavor.
- Chicken Broth: You can use homemade or store-bought broth.
- Flour: A little all-purpose flour to thicken the stew.
- Herbs: A mixture of thyme, rosemary, and bay leaf to deepen the flavor. To use fresh herbs simply double the amount.
- Milk: To thicken the stew a little further and give it a creamy texture. If you don’t have milk, you can use half the amount of heavy cream and add a bit more broth.
In addition to the above, you’ll also need some olive oil to cook the chicken, as well as some salt and black pepper to season.
How to Cook Chicken Stew in Crockpot
- Brown the chicken. Begin by searing the chicken until golden brown on all sides. This helps to tenderize the chicken and enhance its savory flavor.
- Add the flour and herbs. Toss the browned chicken in flour and then add the thyme and rosemary.
- Add the veggies and broth. Toss in the onion, potatoes, carrots, and salt, and cover with chicken broth.
- Cover and cook. Cover the crock pot with a lid and cook for 7-8 hours on low or 3-4 hours on high.
- Add the milk and peas. Once the stew is cooked, pour in the milk, add the green peas, and cook on high for a final 10-15 minutes.
- Adjust seasoning. Taste the stew and adjust the seasoning of salt and pepper as needed.
The stew can be served immediately or saved for later. I honestly think this stew tastes better the longer it sits as the flavors deepen so it’s a great make-ahead meal and makes wonderful leftovers too.
Dietary Adaptions
Make it Gluten-Free: Swap the all-purpose flour for equal parts 1-to-1 gluten-free flour.
Make it Dairy-Free: Swap the dairy milk for soy milk or almond milk.
Red’s Nutrition Tip
Think stew is unhealthy? Think again! Made complete of whole foods, this hearty chicken stew is a balanced meal complete with complex carbohydrates, fiber, protein, and healthy fats.
Is it OK to put raw chicken in a slow cooker?
While it is safe to put raw chicken in a slow cooker, for the best results I would recommend browning the chicken before adding it to the stew.
What happens if you don’t brown meat before slow cooking?
Technically speaking, the meat will cook just fine without browning in a slow cooker, however, it does add a depth and complexity of flavor so it’s well worth the extra step and effort.
Is it better to slow cook on low or high?
Put simply, the low setting takes longer to cook than the high setting. While both settings will work, the low setting allows more time to develop flavors.
Can I shorten the time on a slow cooker?
You can speed up the slow cooker time by cooking the stew on high, this will cut the cooking time in half.
Storage + Reheating
To Store: Allow to stew to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.
To Freeze: Once cooled, leftover chicken stew can be stored in a freezer-safe container for up to 3 months.
To Reheat: Reheat the stew in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the stew to thaw completely before reheating.
While you can enjoy this crock pot chicken stew on its own, I think it pairs perfectly with a warm slice of crusty bread or baguette. If you want to add a bit more fiber or veggies, you can serve it with a green salad with a light oil and vinegar dressing. Not to mention, this hearty chicken stew goes well with a glass of white wine if you’re looking to make this meal a little extra special.
More Chicken Recipes:
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Slow Cooker Chicken Stew
A creamy chicken stew without the cream, this hearty slow cooker chicken stew recipe is perfect for a cold day.
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Prep Time: 15 minutes -
Cook Time: 7 hours
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Total Time: 7 hours 15 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Slow Cooker
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Cuisine: American
Prep Time:
Yield:
Category:
Method:
Cuisine:Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, plus more to season
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into 1/2-inch cubes (1 pound)
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Instructions
- Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
- In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.
- Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.
- Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.
- Once complete, taste the stew and adjust the salt and pepper as needed before serving.
- The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 516 calories
- Sugar: 11 grams
- Fat: 15 grams
- Carbohydrates: 54 grams
- Fiber: 10 grams
- Protein: 42 grams
This recipe sounds really good and perfect for coming home to after cross country skiing! Can it be doubled?
Yes, it can absolutely be doubled!
Does the cooking time stay the same when doubled?
Yes. 🙂
How big would my crockpot need to be to double it?
Anything about 6 quarts should be fine.
Can I make this recipe with a rotisserie chicken? I know the crockpot would dry out the chicken so im wondering how to do it on the stovetop
If using pre-cooked chicken, I would simply add it at partway through or close to the end once the vegetables are almost cooked.
If your Crock-Pot dries out the chicken, then you’re doing it wrong
Does the milk go in at the same time as the broth? Do you think coconut milk would work for those of us with dairy allergies?
I’ve loved many of your recipes. I would like to try this one too.
The milk goes in at the same time as the green peas. If looking to make it dairy-free, I would recommend plain and unsweetened soy milk or almond milk.
How would I make this recipe in an Instant Pot?
I haven’t tested it but you certainly could! You would simply need to adjust the cooking time accordingly.
I tried it in the InstantPot at 18 minutes. Was great!
Loved it… Very quick and easy to make
I’m so happy you liked it, thank you for sharing!
This was delicious – the whole family (kids included!) loved it. Thanks Steph!
So happy to hear it, thanks for sharing, Sara!
Tasty and easy to make. The family loved it too.
So pleased to hear it, thank you for sharing!
Do you have to sear the chicken before adding it to the crock pot? I plan on using chicken breasts instead of thighs. I have two little kids, so I’d prefer to be able to just throw all the ingredients in the night before then pop out of the fridge and turn on the morning of.
I recommend it as it add to the flavor and texture, but it’s not necessary.
Very good!
Happy you liked it, thank you for sharing!
A super easy enjoyable dinner, sometimes with enough leftovers for a few lunches.
Happy you enjoyed it! 🙂
Very easy to make and delicious.
Excellent recipe. Very satisfying. Will make again for sure.
I’m so happy you enjoyed it, thank you for sharing. 🙂
This has become one of my favorite go to meals on busy days when I don’t have time to cook when I get home from work. Hands down one of the easiest and most delicious chicken stews…ever!!
Wow, I’m so happy to hear it! Thank you, Julie. 🙂
This was absolutely delicious! I did make some changes: 1. 1/2 cup whipping cream instead of milk. 2. One full bag of frozen Italian green beans instead of 1 cup peas. 3. I added one package of sliced, fresh, Bella mushrooms. 4. I added 1/4 tsp. cayenne pepper & 2 bay leaves instead of 1 in addition to all of the other spices. 5. Most importantly, I used 3 large chicken breasts instead of chicken thighs & cooked on high in slow cooker for 4 hrs. We loved it!❤️⭐️⭐️⭐️⭐️⭐️
Happy you enjoyed it, thank you for sharing your swaps!
You pretty much changed the recipe
This sounds delicious!
I read the comment for a dairy free option, thank you for that, however, to swap the regular flour, would Almond or Coconut flour work?
Thank you!
Tracy
I suggest swapping the all-purpose flour for equal parts 1-to-1 gluten-free flour.
What if I don’t have a slow cooker and I want to make it on the stove top? How long do you recommend I cook it for?
I’m not sure, I haven’t tested cooking it fully on the stovetop.
Instead, I’d actually recommend searing the chicken on the stovetop, adding the instructions as per the instructions, and then transferring the pot (covered) to the oven to bake for 3-4 hours at 325°F.
Looks delishes. Am definitely going to make this. I need to watch my sodium. How much sodium is in a serving? Nutrition guide does not have that.
The sodium content depends on the brand of broth you use, so you will need to determine that yourself.
What is the sodium content?.
It depends on the brand of broth you use, so you’ll need to calculate that yourself. 🙂
Looks Great
It’s a good one, hope you enjoy it!
This recipe is absolutely amazing! Taste like homemade pot pie. Cooked on high for 4 hours. I used yellow potatoes (left skin on) and added celery. Because my vegetables were diced smaller than shown in the recipe, I added potatoes, carrots, and celery the last 1.5 hours of cooking to make sure they wouldn’t be mushy.
I’m so happy you enjoyed it, thank you for much for sharing!
What is the serving size? 1 cup? 2 cups?
The serving size is based on 1/4 of the stew. The exact volume measurement will vary slightly due to the size of your potatoes and carrots.
Stephanie, I would like to try this recipe however, due to salt and potassium restrictions in my diet
I need to know how much of it is included in the nutrition breakdown.
Would it be possible for you to let me know? Thanks.
Unfortunately, I am unable to provide exact sodium content for this recipe since the sodium chicken broth of chicken broth can vary widely from one brand to another, as well as homemade versions.
Made this last night and it will be added to our regular meal list! I did thicken the gravy with cornstarch and also added bisquick dumplings and the flavor of the gravy was wonderful. Even better the next day. Sharing this recipe with family and friends.
I’m so happy you enjoyed it and love the added of dumplings – sounds delicious! Thank you for sharing. 🙂
This soup is easy to make and so delicious. Using the chicken thighs if the only way to add flavour.
I haven’t used a slow cooker in years and the soup cooked up pretty good…no hassle. I added some (not much) crispy bacon…since I love bacon. It only added to the flavour.
Do you use boneless thighs please and what does the milk do? Thank you.
Yes, boneless and skinless chicken thighs.
The milk helps to thicken the broth and make it a little richer, but you can omit it if you like.
Very good
I’m making this it’s in my crockpot fory guys supper before he leaves for work it smells delicious
What if i used soycurls in place of the chicken? do you think that would work as well?
I’m not sure, I’ve not tested it.
Good recipe. I think I’ll cut the chicken a little different next time rather than bite size pieces, more like thin strips. That or cook whole and shred before adding the milk and peas. Smelled heavenly! Added a bit more flour at the end for a thicker consistency because I did 4 cups chicken broth rather than 3 in the beginning.
I’m so happy you enjoyed it, thank you so much for sharing!
Hello
I am from the UK.
Chicken Broth? How where would I obtain this ? What is an equivalent ?
Thanks
Luisa
Also known as chicken stock, or you can use a stock cube/bouillon cube and add water.
I made this today and we loved it! So delicious. It was perfect for this cool,damp day. Everybody wants me to make it again! And I will!
This looks awesome but my potatoes and carrots never seem to get done and are still hard. Any suggestions?
Just cook it a little longer, until they are tender, cooking time can vary a little by slow cooker. If you make it again, simply just them into smaller pieces to reduce the cooking time.
Just made this. Yours looks darker than mine. What did you do to darken it. Tasty!!
I’m so happy you enjoyed it! As for the color, it’s tough to say. Things can vary based on the type of potato used, whether the skin was on or not, the type of broth, the type of flour, etc. As long as it was tasty, the color doesn’t matter. 🙂
Can you do 2 pounds of chicken with same seasonings and same cook time?
The cooking time will be the same, but I would recommend increasing the broth by 1/2 cup or so.
This recipe is amazing! You can improvise as you go along. I did 2 lbs of chicken and added 2 large stalks of celery. I also added some flour and chicken broth mixture half way through to thicken. I used condensed milk with some flour when adding the 2 cups of peas to make a thicker stew. I added Dash seasoning (salt free)and garlic salt to taste. It turned out so well! Like eating chicken pot pie without the crust!! I will definitely make this with left over turkey meat from the upcoming Thanksgiving holiday!
DELICIOUS! So simple to make and so flavourful. I will be making this again very soon. Thank you
My pleasure, I’m so happy you liked it!
So easy and great flavors. Thanks for sharing.
Happy you liked it, thanks for sharing!
I want to double maybe triple this recipe. Would I double the spices or would that be too much ?
To double or triple the recipe, double or triple every ingredient in the recipe. Herbs and seasonings included. 🙂
Damm…, I am 65 and have eaten HEAPS of chicken stews over the years…, but this was “The best EVER”. (my signature way with my family of saying something is excellent. 🙂 I followed the recipe to a “T” and it turned out absolutely PERFECT. My “NEW” favorite chicken stew recipe…, and if it was even thicker, my whole family agreed it would make an UNBELIEVABLE chicken pie filling.
Wow, I’m so happy you enjoyed it! Thank you SO much for sharing, Gary!
Added some frozen spinach and corn but otherwise the recipe is perfect!
I’m so happy you enjoyed it and love the swaps and addition!
Such a cozy recipe! Mmm.
This meal was great hubby loved it as did I. Very tasty 😋 this is going into my meal rotation. Thanks for the recipe.
This was delicious. Quick and easy to make. Healthy too. Love all Stephanie’s recipes- quick – healthy – balanced and mostly – delicious !
This one hit it out of the park! I needed a creamy stew, without all the saturated fat – and this one fit the bill perfectly! Flavorful and delicious!
I tried this recipe for the first time recently and absolutely loved it. It is packed full of flavour, absolutely delicious!
Delicious!! I’ve made several times adding additional veggies I have on hand.
This such a good recipe! Delicious and so satisfying. I followed the recipe exactly!
This recipe was great! I made it for my dinners for this week. I added kale just bc I’ve been digging the heartiness it adds to soups lately. I also cooked whole chicken thighs with skin and bones in the crockpot, then shredded the meat right before adding the milk, peas, and kale.
This was delicious and so easy to prepare . I will definitely be making this again.
Thank you for all your recipes!
I am trying this recipe for the first time. I jumped the gun and added the milk along with the broth. Hope it doesn’t kill the stew. Here is keeping my fingers crossed.
OMG this is the perfect feel good stew. Can’t wait to make this again and again. Thank you, Stephanie!
Happy you enjoyed it, Lena! Thank you for sharing. 🙂
Should it be 12 cloves of garlic or is that a tipo.
6 cloves of garlic.
This was delicious. It was nice and hearty, great flavor. I didn’t have rosemary, so I used herbs de Provence instead. This is a great hearty stew. I served it with a hunk of homemade bread. Perfect meal for subzero Wisconsin weather!
Made this for dinner,tripled recipe and cooked in oven as was too much for slow cooker.
Came out excellent, many compliments from family. Thanks for sharing!
I’m so happy you enjoyed it, thank you so much for sharing!
This recipe was easy to make and the taste was phenomenal. I added a small can of no salt added corn too. It tasted even better after sitting in the fridge for a day. I was wondering if this recipe could be adapted to beef instead of chicken–swap out the chicken broth for beef, and of course add stew beef instead of chicken. Not sure about the milk, though….
So very delicious, my never hungry husband had 2 bowls.
Can you use gram flour?
I’ve not tested it but most likely.
This was sooooo delicious. Another winner! Lots of flavour, easy to make, and generous portions. Thanks again, Stephanie!
Thank you for sharing, Carine!
Unfortunately, I didn’t really think this stew recipe was anything to write home about. Glad I tried it though!
Am making this now. I can’t wait to have it later! Do you know the fiber count? I want to add it to my app but am not sure what it is. Thx so much!!!
It contains 10 grams of fiber per serving.
Very delicious. For more flavor I added 1½ TBSP of better than bouillon and used heavy cream instead of milk. It was rich and flavorful. Definitely a keeper.
Happy you liked it, Tanya, and appreciate the tips!
6 cloves of garlic was too much, I had to drain the liquid and make another stock.
Thanks for your feedback, Karen.
This looks like a great base to riff on. I used tapioca instead of flour, and I jazzed up the chicken a bit by seasoning it with salt, pepper, garlic, American chili powder, Japanese chili powder, and sumac while cooking. I also jazzed up the broth with some Worcestershire sauce and apple cider vinegar. It looks and smells delicious, it’s merrily cooking in the kitchen currently and I’ll update with the results, but given the modifications if it’s less than spectacular it’s entirely my own fault.
The main reason I wanted to post a comment was in regards to the sodium content – I see lots of questions about it. A note, almost nothing in this recipe necessarily contains significant amounts of sodium. The biggest contributor will be the broth, but you can buy unsalted broth as I do. In which case it’s only 35mg per cup or 105mg for all of it. The milk also has some, 135mg for a cup or 68mg for a half cup. But that’s about it, beyond the salt you add yourself. Which means it has a floor of (rounding up) 180mg sodium for the entire recipe, or 45mg salt per serving. Assuming 2000 mg per day as normal, that’s under 3% of your daily value.
Now, each 1/2 teaspoon you add to the chicken or broth is around 1200 mg sodium, or adds 300mg to each serving (15% Daily Value assuming 2000mg target still). But if you’re watching your sodium, simply add less salt, use a flaky salt with high surface area to reduce the salt per teaspoon, and / or use a potassium based salt substitute. This recipe leaves you basically in total control of the salt content involved. I hope that helps anyone with those concerns!
I’ve made this chicken stew a few times and it’s a hit every time. I omit the milk step as I feel it doesn’t need it. Personal taste. Absolutely delish! It has become a staple recipe in my repertoire.
I’m so happy to hear that, Mia! Thank you for sharing and appreciate the tip. 🙂
Looks so yummy! Does this freeze well?
Yes, it freezes very well! The freezing and reheating instructions are on the page. 🙂
How do you cook this in a Dutch oven?
You can prepare the stew as per instructions (searing the chicken in the Dutch oven), then cooking it on the stovetop for 2-3 hours on low-medium heat, before finishing it as per the instructions.
Waaaaaay too much rosemary and I even halved it to begin with. Next time I will leave it out all together
I suppose that’s personal preference, thanks for your feedback. 🙂
HI can someone help me…the US measurements are different to UK. so a family of four would this be ok to use US Metric 1 as shown in the recipe ? xx
You can convert the recipe to metric measurement in the recipe card, the recipe makes 4 larger portions or 6 small portions.
I made this tonight and it’s really good! I will definitely be making it again. Excellent when you want comfort food.
I’m happy you enjoyed it, Dallas! Thank you for sharing. 🙂
Just made this today! It’s a rainy 70° day and the day just calls for a thick hearty meal. This was delicious. I added chopped celery to mine, and used an Italian spice blend ( didn’t have thyme or rosemary on hand). I did add a flour slurry to thicken up, it didnt as much as I would liked, but it was still delicious! Will be making again this cold season.
I’m so happy you liked it, thank you for sharing, Jennifer!
This is definitely a comfort meal. I will be making it again. So easy and the flavours are great.
I’m happy you enjoyed it, Dallas, thanks for sharing!
Made this for dinner tonight and WOW. So simple and so delicious. My whole family ate it with no complaints! Winner!
So happy you liked it! Thank you for sharing, Jessica. 🙂
I do not want to sear the chicken. I hate the mess it makes. Will it cook all the way through it I place it raw, along with the other ingredients? Please advise soonest. TIA
Yes, it will still cook through. 🙂
Do you know how long to pressure cook it in the instant pot? I don’t have a slow cooker.
I’ve not tested it, but someone in the comments mentioned they cooked it for 18 minutes in an Instant Pot. 🙂
Could this be made with chicken breast instead so it’s a bit more lean? If so, how much and how long would you recommend cooking?
Absolutely! It’s noted in the recipe, same cooking time applies. 🙂
My entire family, with a wide age range (myself, my mom, dad, nana, husband and children) loved this recipe. It was well worth the prep time.
Thank you!
Happy to hear that, Britney, thanks for sharing!
My hubby and I loved this stew. It was so delious it will be on a regular rotation through the fall/winter. We topped it on corn meal biscuits. So easy to make and great flavor. I used the boneless thighs which give it great flavor.
I’m so happy to hear that and love the cornmeal biscuit addition, sounds delicious! Thanks for sharing, Kathleen.
It was really tasty. Even our one year old loved it.
Happy to hear it, Meg, thanks for sharing!
Lovely recipe! Used rotisserie without skin from the grocery, otherwise followed recipe. Used low sodium Swanson chicken stock. Need to watch my sodium intake at this point in my life. Cooked on high for 3 1/2 hours, added milk and peas and cooked another 20 minutes. Then left it on warm till everyone was home. Everyone else added salt but I just sprinkled about a Tblsp of grated parmesan on top of my portion and that did the trick. Lovely, yummy meal with a piece of nice brown toast. Already planning to make it next week…per family request!
Thanks for sharing!
What size crock potdid you use, 3 or 6 qt?
I used a 6-quart crockpot but both will work.
Hi can you make this with frozen chicken breasts?