This hearty Slow Cooker Chicken Stew has become a favorite in our house. I love how the kitchen fills with delicious smells as it cooks throughout the day. It’s perfect for those times when I know I’ll be too busy to cook in the evening but still want to serve a homemade meal.

This stew is really a complete meal on its own, but sometimes I serve it with a simple green salad on the side. The leftovers are fantastic too – the flavors deepen overnight, making it even tastier the next day.

One of the best things about this recipe is how easily it feeds a crowd. When friends drop by unexpectedly or we have family over, I know I can count on this stew to provide a hearty, satisfying meal for everyone. It’s comfort food at its best – warm, filling, and full of flavor.

We enjoy serving soup year-round. If you love chicken soup recipes, you might enjoy this Chicken Potato Soup, Chicken Mushroom Soup, or Chicken and Stars Soup.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken breasts: These work well in the slow cooker and shred easily. You can use chicken thighs if you prefer a richer flavor.
• Gold potatoes: They hold their shape well during long cooking. Red potatoes are a good alternative.
• Vegetables: The onion, carrots, and celery create a classic flavor base. Feel free to add or substitute other vegetables you enjoy.
• Garlic: Fresh minced garlic adds the best flavor, but you can use garlic powder in a pinch.
• Herbs: Fresh rosemary and thyme give a wonderful aroma. Dried herbs work too – use about 1/2 teaspoon for each fresh sprig.
• Chicken broth: Low-sodium allows you to control the saltiness. Regular broth works, but you may want to reduce added salt.
• Cornstarch: This helps thicken the stew and gives it a creamy consistency. You can omit it for a more broth-like consistency if you prefer.
• Salt and pepper: Start with the amounts listed and adjust to your taste at the end of cooking.

How To Make Slow Cooker Chicken Stew

Start by prepping your vegetables. Chop the onions into large chunks, coin the carrots, slice the celery, and cut the potatoes into large cubes. Mince the garlic. This prep work sets you up for an easy assembly.

Turn on your slow cooker and set it to low for a 6-7 hour cook time or high for 4-5 hours if you’re in a hurry. Add the chopped vegetables, garlic, and sage to the slow cooker. Give everything a good stir to mix it all together.

Place the whole sprigs of rosemary and thyme, along with the bay leaf, on top of the vegetables. These herbs will infuse the stew with flavor as it cooks.

Season your chicken breasts with salt and pepper, then place them on top of the herbs and vegetables in the slow cooker. This positioning helps the chicken cook evenly and absorb the flavors from the herbs and vegetables.

Pour the chicken broth over everything in the slow cooker. This liquid will help create a delicious broth for your stew.

Cover the slow cooker and let it work its magic. The stew will cook for 6-7 hours on low or 4-5 hours on high. You’ll know it’s done when the chicken is cooked through (it should reach 165°F) and the vegetables are tender.

About 30 minutes before the cooking time is up, it’s time to finish the stew. Remove the chicken breasts and the herb sprigs. Shred the chicken into bite-sized pieces using two forks.

Make a quick cornstarch slurry by mixing the cornstarch with cold water until smooth. Stir this into the slow cooker – it’ll help thicken the stew.

Add the shredded chicken back to the slow cooker and let it all cook for the remaining time. This allows the chicken to soak up more flavor and the stew to thicken.

Your Slow Cooker Chicken Stew is now ready to serve. Ladle it into bowls and garnish with some fresh herbs if you like. Don’t forget to taste and adjust the seasoning with salt and pepper if needed!

Variations

• Make it creamy. Stir in 1/2 to 1 cup of heavy cream or sour cream at the end of cooking for a richer, creamier stew.
• Try different meats. Use boneless pork shoulder or beef stew meat instead of chicken for a different take on the chicken stew recipe.
• Add more veggies. Toss in some frozen peas, corn, or green beans in the last 30 minutes of cooking for extra color and nutrition.

Storing and Freezing

Store: Keep leftover Slow Cooker Chicken Stew in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until hot throughout.

Freeze: This stew is great for freezing for future meals. Allow it to cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for about 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Tips

• Cut the vegetables into large, similar-sized pieces so they cook evenly and don’t get too soft.
• If you’re short on time in the morning, prep the vegetables the night before and store them in the fridge.
• For a richer flavor, sear the chicken in a pan before adding it to the slow cooker.
• If you like a thinner stew, simply skip the cornstarch slurry at the end.
• For a complete meal, serve the stew over rice or with a side of crusty bread.

What if my stew is too thin?

If your stew is thinner than you’d like, you can increase the amount of cornstarch in the slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.

How can I make this stew in an Instant Pot?

Use the sauté function to brown the chicken and cook the onions, celery, and carrots for a few minutes. Add the remaining ingredients except for the cornstarch slurry. Cook on high pressure for 8-10 minutes, then do a natural release for 10 minutes before quick releasing any remaining pressure. Remove the chicken to shred, then stir it back in with the cornstarch slurry. Use the sauté function for a few minutes to thicken the stew.

Nutrition Information

The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.