Homemade Slow Cooker Chicken Stew

Finding a comforting dinner that practically cooks itself on busy weeknights can feel impossible. Between work schedules, after-school activities, and everything else life throws at you, the last thing you want to do is spend hours in the kitchen preparing a meal from scratch.

That’s where this slow cooker chicken stew comes in handy. It’s warm and satisfying, requires minimal prep work, and transforms simple ingredients into a hearty meal your whole family will love. Just toss everything in your slow cooker in the morning, and come home to a house filled with amazing aromas and dinner ready to serve.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are called for in this recipe, but you can also use chicken thighs if that’s what you have on hand. Thighs tend to stay a bit more moist during the long cooking time and have a richer flavor, though breasts work perfectly fine too. If you’re using thighs, the cooking time will be about the same, just make sure to trim off any excess fat before cutting them into chunks. Whether you go with breasts or thighs, cutting the chicken into similar-sized pieces (about 1-inch) ensures everything cooks evenly in your slow cooker.

Options for Substitutions

This chicken stew is pretty forgiving when it comes to swapping ingredients:

• Chicken breasts: You can easily use boneless, skinless chicken thighs instead – they’ll actually stay more tender during the long cooking time. You could also use a mix of both if that’s what you have on hand.
• Yukon gold potatoes: Red potatoes or russets work fine here. If using russets, cut them a bit larger since they break down more easily during cooking.
• Milk: Heavy cream will make the stew richer, or you can use half-and-half for something in between. For a dairy-free option, try unsweetened almond milk or coconut milk.
• Cornstarch: If you’re out of cornstarch, use flour instead – just double the amount to ½ cup and mix it with cold water or milk before adding.
• Poultry seasoning: Don’t have poultry seasoning? Mix ½ teaspoon each of sage, marjoram, and a pinch of nutmeg to create your own blend.
• Frozen peas: Green beans, corn, or even a mix of frozen vegetables work well as substitutes. Add them at the same time as you would the peas.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker chicken stew is cutting your chicken into pieces that are too small, which leads to dry, stringy meat after hours of cooking – stick to 1-inch chunks or even slightly larger to keep the chicken tender and juicy.

Another common error is adding the cornstarch slurry too early or not mixing it thoroughly with cold milk first, which creates lumps instead of a smooth, thick gravy.

Make sure to cut your carrots and potatoes into similar-sized pieces so everything cooks evenly, and resist the urge to lift the lid during cooking since each peek releases heat and adds 15-20 minutes to your cooking time.

Finally, don’t skip removing those bay leaves before serving – biting into one is unpleasant, and they’ve already done their job of adding flavor during the long cooking process.

What to Serve With Chicken Stew?

A warm, hearty chicken stew calls for something crusty to soak up all that delicious broth – think a thick slice of French bread, dinner rolls, or even some buttery biscuits. I love serving this stew with a simple side salad tossed with a light vinaigrette to balance out the richness, or you can keep it super cozy with some cornbread on the side. If you want to make it even more filling, spoon the stew over a bed of rice or egg noodles, which works great for stretching leftovers too. For a complete meal, roasted green beans or steamed broccoli make easy veggie sides that won’t compete with all the carrots, peas, and potatoes already in the stew.

Storage Instructions

Store: This chicken stew keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s perfect for making ahead for busy weeknights. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this stew for up to 3 months in freezer-safe containers or bags. Just make sure to leave a little room at the top since it expands when frozen. I usually freeze it in family-sized portions so I can pull out exactly what I need for dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after reheating, just add a splash of chicken broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 175-200 g
• Fat: 25-35 g
• Carbohydrates: 175-200 g

Ingredients

For the stew:

• 1/2 tbsp tomato paste
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1 tsp black pepper (freshly ground preferred)
• 5 carrots (sliced into 1/4-inch rounds)
• 1 lb baby Yukon gold potatoes (halved or quartered if large)
• 2 lb boneless chicken breasts (cut into 1-inch chunks)
• 3 celery stalks (sliced into 1/4-inch pieces)
• 1 tbsp Worcestershire sauce (I use Lea & Perrins)
• 1.5 cups yellow onion (diced into 1/2-inch pieces)
• 1/2 tsp dried thyme
• 3 cups low-sodium chicken broth
• 4 tsp minced garlic (freshly minced for best flavor)
• 1 tsp salt
• 1 tsp poultry seasoning

For the thickening slurry:

• 1/2 cup milk (makes it extra creamy)
• 1.25 cups frozen peas (I use Birds Eye)
• 1/4 cup cornstarch (whisked with milk until smooth)

Step 1: Prep All Vegetables and Protein

• 5 carrots
• 3 celery stalks
• 1.5 cups yellow onion
• 1 lb baby Yukon gold potatoes
• 2 lb boneless chicken breasts

Slice the carrots into 1/4-inch rounds, cut the celery into 1/4-inch pieces, and dice the onion into 1/2-inch pieces.

Halve or quarter the potatoes depending on their size, aiming for roughly uniform pieces so they cook evenly.

Cut the chicken breasts into 1-inch chunks.

Having all your prep work done before assembly ensures the slow cooker can start cooking immediately and helps everything cook at the same rate.

Step 2: Build the Braising Liquid

• 3 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1/2 tbsp tomato paste
• 4 tsp minced garlic
• 1 tsp poultry seasoning
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme

In a bowl, whisk together the chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and thyme.

Whisking the tomato paste into the liquid prevents lumps and ensures the flavors distribute evenly throughout the stew.

I find that freshly minced garlic gives noticeably better flavor than pre-minced, so take the extra minute if you can.

Step 3: Layer and Cook the Stew

• prepped chicken, onion, carrots, potatoes, and celery from Step 1
• braising liquid from Step 2
• 2 bay leaves

Add the chicken chunks, diced onion, sliced carrots, halved potatoes, and sliced celery to your slow cooker, then pour the braising liquid from Step 2 over top.

Place the bay leaves on the surface.

Cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is very tender and the potatoes are fully cooked through.

The long, gentle cooking breaks down the chicken and vegetables while developing deep, complex flavors.

Step 4: Create the Thickening Slurry and Finish

• 1/4 cup cornstarch
• 1/2 cup milk
• 1.25 cups frozen peas

While the stew finishes cooking, whisk the cornstarch with the milk in a small bowl until completely smooth with no lumps—this prevents the cornstarch from clumping in the hot liquid.

In the final 20 minutes of cooking, stir the cornstarch slurry and frozen peas into the slow cooker.

The stew will thicken noticeably as the cornstarch cooks and activates.

Remove and discard the bay leaves before serving.

Homemade Slow Cooker Chicken Stew

Delicious Homemade Slow Cooker Chicken Stew recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 57 minutes mins

Servings 6 servings

Calories 1850 kcal

Ingredients

  

For the stew:

• 1/2 tbsp tomato paste
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1 tsp black pepper (freshly ground preferred)
• 5 carrots (sliced into 1/4-inch rounds)
• 1 lb baby Yukon gold potatoes (halved or quartered if large)
• 2 lb boneless chicken breasts (cut into 1-inch chunks)
• 3 celery stalks (sliced into 1/4-inch pieces)
• 1 tbsp Worcestershire sauce (I use Lea & Perrins)
• 1.5 cups yellow onion (diced into 1/2-inch pieces)
• 1/2 tsp dried thyme
• 3 cups low-sodium chicken broth
• 4 tsp minced garlic (freshly minced for best flavor)
• 1 tsp salt
• 1 tsp poultry seasoning

For the thickening slurry:

• 1/2 cup milk (makes it extra creamy)
• 1.25 cups frozen peas (I use Birds Eye)
• 1/4 cup cornstarch (whisked with milk until smooth)

Instructions

 

• Slice the carrots into 1/4-inch rounds, cut the celery into 1/4-inch pieces, and dice the onion into 1/2-inch pieces. Halve or quarter the potatoes depending on their size, aiming for roughly uniform pieces so they cook evenly. Cut the chicken breasts into 1-inch chunks. Having all your prep work done before assembly ensures the slow cooker can start cooking immediately and helps everything cook at the same rate.
• In a bowl, whisk together the chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and thyme. Whisking the tomato paste into the liquid prevents lumps and ensures the flavors distribute evenly throughout the stew. I find that freshly minced garlic gives noticeably better flavor than pre-minced, so take the extra minute if you can.
• Add the chicken chunks, diced onion, sliced carrots, halved potatoes, and sliced celery to your slow cooker, then pour the braising liquid from Step 2 over top. Place the bay leaves on the surface. Cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is very tender and the potatoes are fully cooked through. The long, gentle cooking breaks down the chicken and vegetables while developing deep, complex flavors.
• While the stew finishes cooking, whisk the cornstarch with the milk in a small bowl until completely smooth with no lumps—this prevents the cornstarch from clumping in the hot liquid. In the final 20 minutes of cooking, stir the cornstarch slurry and frozen peas into the slow cooker. The stew will thicken noticeably as the cornstarch cooks and activates. Remove and discard the bay leaves before serving.