This slow cooker chicken stew is the kind of cozy, set-it-and-forget-it dinner that makes a chilly weeknight easy: tender chunks of chicken, carrots, celery and colorful potatoes simmer all day in a savory thyme and rosemary broth. Fifteen minutes of prep in the morning gets you a hearty, wholesome bowl of comfort food by dinnertime.
It warms you up just like a pot of homemade chicken soup, but it's heartier and takes far less babysitting. I especially love making it when we've had our fill of beef stew and want something a little lighter that still feels like a real meal in a bowl. All you need is a skillet for browning and a 6-quart slow cooker, which is the perfect size for this 8-serving batch.
Key Ingredients & Substitutions
- Chicken breasts. Boneless, skinless breasts cut into bite-size cubes keep the stew lean. Boneless, skinless chicken thighs are a great swap and stay juicier over a long cook, so use them if you'll be gone more than 7 hours.
- Potatoes. A mix of small gold, red and purple potatoes makes the stew colorful, and their waxy texture holds its shape instead of turning to mush. Yukon Golds or any baby potatoes work too. Russets will break down more and thicken the broth a little.
- Carrots, celery and onion. The classic soup base. Cut the carrots into thick chunks so they turn tender without disappearing. Parsnips or turnips can stand in for some of the carrots.
- Chicken stock. Use a good-quality stock like Pacific Foods organic unsalted chicken stock so you control the salt. Chicken broth or homemade stock works just as well.
- Herbs. Bay leaves, dried thyme and crushed dried rosemary give the stew its savory, old-fashioned flavor. If you only have one herb on hand, thyme is the one to keep. Two teaspoons of poultry seasoning can replace the thyme and rosemary.
- Fresh parsley. Stirred in at the end for a pop of color and freshness. Chopped fresh dill or chives are nice alternatives.
Helpful Tips
Brown the chicken first. Searing the cubed chicken in a hot skillet for about 5 minutes adds a deeper, roasted flavor to the whole pot. It doesn't need to cook through, since it will finish in the slow cooker. Sauté the celery and onion in the same pan afterward to pick up all those browned bits.
Don't add extra water. Slow cookers trap steam, so very little liquid evaporates. The 4 cups of stock plus the juices from the chicken and vegetables are plenty. Adding water will only give you a thin, watered-down broth.
Cut everything to a similar size. Keeping the potatoes, carrots and chicken in roughly 1- to 1 ½-inch pieces means everything is tender at the same time. Put the potatoes and carrots on the bottom, closest to the heat, if your slow cooker tends to cook unevenly.
Low and slow is best. Cooking on low for 6 to 8 hours gives the most tender vegetables and the best-developed flavor. If you're short on time, cook on high for 3 to 4 hours. Chicken breast can dry out if it's left on warm for hours after cooking, so check it at the 6-hour mark and switch to thighs for longer days.
Thicken it if you like. This is a brothy stew. For a thicker, gravy-like stew, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it in during the last 30 minutes and cook on high until it thickens. You can also mash a few pieces of potato against the side of the pot.
Variations
- Creamy chicken stew. Stir in ½ cup of heavy cream or half-and-half during the last 15 minutes for a richer, pot pie-style stew.
- Add more vegetables. Toss in a cup of frozen peas or green beans for the last 30 minutes, or add sliced mushrooms at the start.
- Tomato-based stew. Add a can of diced tomatoes and a tablespoon of tomato paste with the stock for a heartier, slightly tangy broth.
- Chicken and dumplings. Drop spoonfuls of biscuit dough on top of the stew for the last hour on high, covered, until the dumplings are cooked through.
- Herby lemon. Finish the pot with the juice of half a lemon and extra fresh herbs for a brighter, spring-style stew.
Serving Ideas
With chicken, potatoes and plenty of vegetables, this stew is a complete meal on its own, but a little bread for dunking into the broth is never a bad idea. Serve it with warm drop biscuits, buttery garlic knots or a pan of cornbread muffins.
For a lighter side, a crisp Italian salad balances the cozy stew nicely. If you want to stretch it further for a crowd, ladle it over a scoop of garlic mashed potatoes or buttered egg noodles.
Storing & Freezing
Let leftover stew cool, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Don't leave it sitting out overnight. It keeps in the fridge for 3 to 4 days, and the flavor is even better the next day. Reheat individual portions in the microwave or the whole batch in a pot over medium heat until steaming, adding a splash of stock if it has thickened.
To freeze, portion the cooled stew into freezer-safe containers, leaving an inch of room at the top, and freeze for up to 3 months. The potatoes will be slightly softer after thawing, but still delicious. Thaw overnight in the refrigerator, then reheat on the stovetop until hot all the way through.
Slow Cooker Chicken Stew FAQ
Can you put raw chicken in a slow cooker?
Yes. Raw chicken is safe to cook in a slow cooker as long as it reaches 165°F. Browning it first isn't required for safety, but it adds a lot of flavor to this stew, so it's worth the extra 5 minutes.
Does a slow cooker need water in the base?
No. Only add the liquid the recipe calls for. The chicken stock and the natural juices from the chicken and vegetables are all this stew needs.
Is it better to slow cook on low or high?
Both work, but low is best for stew. The gentle heat gives the vegetables time to soften and the flavors time to blend. Use high for 3 to 4 hours when you need dinner sooner.
Why is my slow cooker chicken dry?
Lean chicken breast dries out when it cooks too long. Check it at the earliest time, avoid leaving it on the warm setting for hours, or use chicken thighs, which stay tender over a long cook.
More Slow Cooker Recipes
If you loved this recipe, here are a few more easy slow cooker dinners you might enjoy:
- Slow Cooker Pot Roast
- Slow Cooker Corn Chowder
- Slow Cooker Salisbury Steak
- The Best Slow Cooker Pork Chops
- 15+ Easy Slow Cooker Dinner Ideas
Recipe
Slow Cooker Chicken Stew
Equipment
- slow cooker (crock pot) 6-quart
- cast iron skillet or any large skillet
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 3 celery stalks chopped
- 1 medium white onion chopped (about 1 cup)
- 3 large carrots peeled and cut into 1-inch chunks
- 24 ounces baby potatoes gold, red and purple, halved or quartered
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 4 cups chicken stock
- ½ cup fresh parsley chopped, for garnish
Instructions
- Pat the cubed chicken dry. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and brown on all sides, about 5 minutes. It does not need to cook through. Transfer the chicken to a 6-quart slow cooker.
- Reduce the heat to medium. Add the celery and onion to the same skillet and saute for about 5 minutes, until softened, scraping up any browned bits. Add them to the slow cooker.
- Add the carrots, potatoes, bay leaves, thyme, rosemary, salt, pepper and chicken stock to the slow cooker and stir to combine. Do not add any extra water.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are fork-tender and the chicken reaches 165°F.
- Remove and discard the bay leaves. Taste and adjust the salt and pepper, stir in the chopped parsley and serve hot.
Video
Notes
- Boneless, skinless chicken thighs stay juicier than breasts over a long cook. Use them if the stew will cook longer than 7 hours.
- For a thicker stew, whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it in during the last 30 minutes and cook on high until thickened.
- Leftovers keep in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months.
Nutrition
Nutrition details are an estimate, per serving.
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