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
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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
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
- Protein: 42 grams
Keywords: chicken stew slow cooker, chicken stew in crockpot
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 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.
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!
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!
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!