When cold evenings roll in or you want dinner ready with minimal effort, a Slow Cooker Chicken Stew is exactly the kind of cozy, satisfying meal you need. With tender chicken, vegetables, and rich broth, this stew warms you from the inside out.
This recipe is perfect for Saturday evening meals, weeknight slow‑cooker dinners, or anytime you want something wholesome without fuss. It’s a method you can trust, feeding your family with hearty flavor and warm comfort.
If you love the cozy appeal of Garlic Parmesan Crockpot Chicken and Potatoes, or crave rich, savory dishes like Best Ground Beef Stovetop Chili, this chicken stew will fit right in. For a lighter chili option on the side, try our White Chicken Chili as a complementary dish or alternate main.
Why You’ll Love This Slow Cooker Chicken Stew
- One pot, minimal hands-on time — set it in the morning and come home to a feast
- Hearty and nourishing — full of vegetables and savory broth
- Flexible and forgiving — swap veggies or adjust seasonings easily
- Great for leftovers — flavor improves after sitting overnight
- Perfect for crock pot lovers looking for hearty dinner recipes crock pot or low cooker chicken recipes
Ingredients
Here’s what you’ll need to make a comforting slow cooker chicken stew:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes (Yukon gold or red), diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut
- 4 cups low-sodium chicken broth
- 1 cup diced tomatoes (canned, undrained)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ½ tsp paprika
- Salt & black pepper, to taste
- 2 bay leaves
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Tip: Use vegetables you have on hand: peas, zucchini, or mushrooms also work.
Step‑by‑Step Instructions
- Prep vegetables & chicken. Chop all your vegetables and cut chicken into bite-size pieces.
- Layer into slow cooker. Add carrots, celery, potatoes, onion, garlic, corn, and green beans into the crock pot.
- Add chicken and liquids. Place chicken on top, then pour in chicken broth and diced tomatoes (with juice).
- Season. Stir in tomato paste, thyme, rosemary, parsley, paprika, salt, and pepper. Drop in bay leaves.
- Cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender and chicken cooked through.
- Thicken (optional). If you like a thicker stew, mix cornstarch + water into a slurry, stir into stew, and cook another 10–15 minutes until thickened.
- Finish & serve. Remove bay leaves, taste and adjust seasoning, ladle into bowls.
How to Serve Slow Cooker Chicken Stew
Serve this stew piping hot in deep bowls with crusty bread or over rice. Garnish with fresh parsley or a sprinkle of Parmesan. This dish pairs beautifully with sides like Cornbread or Cheesy Garlic Bread (from our recipe collection). It also complements hearty mains like chili — try alternating with Best Ground Beef Stovetop Chili or pairing with White Chicken Chili for a dinner spread.
How to Store Slow Cooker Chicken Stew
Let stew cool completely, then store in airtight containers in the fridge for up to 4 days. To freeze, portion into freezer-safe jars or bags (leave headspace) and freeze up to 3 months. Thaw overnight in fridge and reheat gently on stovetop, adding a splash of broth if needed.
Tips for the Best Slow Cooker Chicken Stew
- Cut vegetables roughly uniform sizes so they cook evenly
- Don’t overcook vegetables — add more delicate veggies like green beans in the last hour
- Brown the chicken first (optional) for deeper flavor
- Use fresh herbs when possible; dried herbs work well too
- Adjust consistency: use cornstarch slurry to thicken or extra broth to thin
- Taste toward the end — adjust salt, pepper, and herbs as needed
Variations
- Chicken Casserole Style: After slow cooking, transfer to a baking dish, top with mashed potatoes or biscuit dough, and bake until golden.
- Hearty Chicken Vegetable Stew: Skip the potatoes if you want more veggies, add squash or sweet potato instead.
- Mexican Twist: Add cumin, chili powder, and corn + black beans for a Southwestern version.
- Creamy Version: Stir in a little cream or yogurt near the end for a richer texture.
- Low‑Carb: Replace potatoes with cauliflower or turnip chunks.
FAQs
Q1: Can I use frozen chicken?
Yes, but increase cooking time and ensure it’s fully thawed by end.
Q2: Can I cook this in an Instant Pot?
Absolutely — use the “Stew” or “Meat/Stew” mode for ~20 minutes, then do a quick release.
Q3: Does the stew thicken?
It will be brothier by default. Use a cornstarch slurry or reduce liquid.
Q4: Can I omit tomatoes?
Yes — substitute with extra broth and a dash of vinegar for brightness.
Q5: Is this healthy?
Yes — lean protein, lots of vegetables, and use of low-sodium broth make this balanced.
Final Thoughts
This Slow Cooker Chicken Stew Recipe combines warmth, heartiness, and simplicity in one pot. Perfect for chilly nights or when you need dinner done ahead of time. Those rustic, soothing flavors? They feel just as comforting as a bowl of chili or a plate of creamy mac and cheese.
Create a cozy weeknight spread by serving this stew with perhaps a side of Garlic Parmesan Crockpot Chicken and Potatoes if you’re feeding a crowd or want variety. Or alternate with Best Ground Beef Stovetop Chili and White Chicken Chili to keep your menu interesting all winter long.
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Slow Cooker Chicken Stew Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Stew Recipe is rich, hearty, and brimming with tender chicken, vegetables, and savory broth. Perfect for Saturday night dinners, busy weekdays, or cold weather comfort meals. Set it and forget it!
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut
- 4 cups low-sodium chicken broth
- 1 cup diced tomatoes (canned, undrained)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ½ tsp paprika
- Salt and black pepper to taste
- 2 bay leaves
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
1. Chop vegetables and cut chicken into chunks.
2. Add carrots, celery, potatoes, onion, garlic, corn, and green beans to the slow cooker.
3. Place chicken on top and pour in broth and diced tomatoes.
4. Stir in tomato paste, herbs, paprika, salt, and pepper. Add bay leaves.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
6. If desired, stir in cornstarch slurry to thicken during the last 15 minutes.
7. Remove bay leaves, adjust seasoning, and serve hot.
Notes
Use chicken thighs for extra tenderness.
You can swap potatoes with sweet potatoes or turnips for variety.
To make it creamy, add a splash of cream near the end.
Pairs beautifully with garlic bread or over rice.
This stew is great for leftovers and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg